Fermenting. It’s been ‘cool’ for a couple of years now. But so often, recipes for creating your own lacto-fermented treats are a little vague, leaving more questions than answers.
The Art of Fermentation is the Bible – with all the detail that you need (and is probably the resource behind most of the better recipes that you see).
Whether your interest is fermenting vegetables, creating alcoholic beverages; drinking kefirs; or miso, this is the classic guide. It’s pretty serious – another book by Katz, Wild Fermentation, is arguably an easier place to start, and has just been re-vised and re-published.
Who should have it?
Fermenters. Keenos.
Recipes to look out for
The ‘Basic concepts and equipment’ section explains more than most other books put together. Ditto the chapter on ‘Fermenting vegetables (and some fruits too)’.
