The Reference
The Art of Fermentation — Sandor Ellix Katz
Chelsea Green Publishing
The definitive, James Beard Award-winning reference that covers the why and how of nearly every ferment imaginable.
$$$ Mid-range
Best for Beginners
Wild Fermentation — Sandor Ellix Katz
by Chelsea Green Publishing
The friendly, recipe-driven book that launched a thousand fermenters — the perfect place to actually start.
Best for: Your first fermentation cookbook
$$$ Budget
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Why we like it
- Approachable, recipe-first format
- Covers kraut, kimchi, kombucha, and more
- Great companion for absolute beginners
- Updated and expanded edition
More in Books & Guides
Fermented Vegetables — Kirsten & Christopher Shockey
Storey Publishing
A practical, vegetable-by-vegetable guide with 64 recipes — the most useful book if you mainly want to ferment produce.
$$$ Budget
The Noma Guide to Fermentation — Redzepi & Zilber
Artisan
A gorgeous, precise modern manual from the Noma kitchen, covering misos, garums, koji, and lacto-ferments.
$$$ Mid-range