Fermented Foods PART 2 | RECIPES & RESOURCES

Fermenting Book Recommendations

Sandor Katz considered by many as the fermenting guru has two books. The Art of Fermentation - this is by far the most content heavy! Be warned! Covers some of the history, a lot of information on the different fermenting vessels, cultures, methods, recipes and so much more. A very comprehensive book and well worth the investment.

He also has Wild Fermentation nowhere near the content as the previous mentioned, but does condense the information down and has some good recipe guides.

Sally Fallon - Nourishing Traditions considered the bible by many in the whole-food, Weston A Price camps is an all-round fantastic book. This has a fermented sectioned contained within it which covers some fermented foods, beverages and tonics. I started by fermenting journey following her recipes but have to say I’ve since migrated away from most of these as they call for raw milk whey and mostly 3 day ferments, which I’ve found to be far too little a time to be fermenting.

Jill Ciciarellia’s book Fermented a Four-Season Approach to Paleo Probiotic Foods for those who like to be spoon fed and like a well set out recipe with exact quantities and instructions then this is by far the book for you out of the ones I have reviewed here. Less heavy on the science, art and history aspects of fermentation and more focused on recipes when compared to the others reviewed. It contains recipes for fermented foods, beverages, vinegars and meats. I suspect those beginning their fermenting journey will find this book more palatable than the others.

Personally I like experimenting around but I find this book has a good template of recipes to follow and elaborate on.

Media/Digital

Sandor Katz also has a DVD which is a filmed workshop that he presented. It’s pretty much his books but in video format. So has plenty of info, not too much actual demonstration. Worthwhile if you do not like reading! The only demonstration is that of a Sauerkraut recipe