The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

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

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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

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The Whole Fish Cookbook: New Ways to Cook, Eat and Think

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South: Essential Recipes and New Explorations

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The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook]

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The Artisanal Vinegar Maker's Handbook: Crafting Quality Vinegars - Fermenting, Distilling, Infusing

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Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes)

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Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

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Heritage

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