Fermented Foods and Beverages of the World

Jyoti Prakash Tamang

The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux [A Cookbook]

Paul Virant

The Beer Bible

Jeff Alworth

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Nancy Singleton Hachisu

The Japanese Art of Pickling and Fermenting: Preserving vegetables and family traditions

Yoko Nakazawa

A Beginner's Guide to Japanese Fermentation: Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles & Much More!

Hiroko Shirasaki

The Hop Grower's Handbook: The Essential Guide for Sustainable, Small-Scale Production for Home and Market

Laura Ten Eyck

True Brews: How to Craft Fermented Cider, Beer, Wine, Sake, Soda, Mead, Kefir, and Kombucha at Home

Emma Christensen

The Joy of Pickling: 300 Flavor-Packed Recipes for Vegetables and More from Garden or Market

Linda Ziedrich

Modern Cider: Simple Recipes to Make Your Own Ciders, Perries, Cysers, Shrubs, Fruit Wines, Vinegars, and More

Emma Christensen

Artisan Vegan Cheese

Miyoko Nishimoto Schinner

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation

Deborah Madison

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

Alex Lewin

Of Cabbages and Kimchi: A Practical Guide to the World of Fermented Food

James Read

Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]

Karen Solomon

Home Cheese Making: Recipes for 75 Delicious Cheeses

Ricki Carroll

Home Cheese Making: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses

Ricki Carroll

Fermented Vegetables

Kirsten K. Shockey

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]

Mary Karlin

The Cultured Club: Fabulous Fermentation Recipes

Dearbhla Reynolds

Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More

Pascal Baudar

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation

Jeremy Umansky

The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients

Pascal Baudar

Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir

Pascal Baudar

The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea

Hannah Crum

The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World

Sandor Ellix Katz