Each of these books, published by Storey Publishing, is packed with recipes, DIY tips, and tons of inspiration. Learn about each of them below. This is a great starter set when you or someone you love is ready to take the leap into fermenting food and drinks at home.
From Storey Publishing: “Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages show the many uses for hot ferments.”
From Storey Publishing: “Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as 1 pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.”
The Big Book of Kombucha
From Storey Publishing: “Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, the book gives you exactly the taste you want—for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha; fascinating details of the fermented tea’s history; and recipes for delicious foods and drinks you can make with kombucha.”