Incoming Resources
- Fermenting a culture, a practical guide to crafting live-culture foods and drinks with 100 recipes from kimchi to kombucha, Kathryn Lukas & Shane Peterson ; photographs by Eric Wolfinger
- Fermenting for dummies, by Marni Wasserman and Amy Jeanroy
- Fermented vegetables, creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickes, chutneys, relishes & pastes, Kirsten K. Shockey & Christopher Shockey
- Fermenting for dummies, by Marni Wasserman and Amy Jeanroy
- Wild fermentation, the flavor, nutrition, and craft of live-culture foods, Sandor Ellix Katz
- Farmageddon, food and the culture of biotechnology, Brewster Kneen
- Real food fermentation, preserving whole fresh food with live cultures in your home kitchen, Alex Lewin
- The Noma Guide to Fermentation, Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Fermented Vegetables, and Black Fruits
- Wildcrafted fermentation, exploring, transforming, and preserving the wild flavors of your local terroir, Pascal Baudar
- The art of fermentation, an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
- Fermentation as metaphor, Sandor Ellix Katz