I have been intrigued with fermented food ever since I came across it on my quest to cure 宝贝’s eczema. I have even brought love for fermented food further by founding Craft & Culture with Winnie, so that we can reach out to more people out there who loves it but have no time or passion to make them.

Here are some of the books that got me started on fermentation.

Wild Fermentation – the Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz

Sandor Katz is the Father of Fermentation. His books details the science behind fermentation and various kinds of fermented food. It’s not a pretty book though because it is wordy and doesn’t have many pictures to follow. But it is very detailed and is a wealth of information.

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

This is his 2nd book.

Fermented Vegetables by Kirsten K. Shockey & Christopher Shockey

I use this book extensively for fermentation of vegetables. It is very detailed with step by step information and beautiful pictures.

My Fermentations

Milk Kefir

Kombucha

Sauerkraut

Gluten Free Sourdough

Miso

Honey Garlic Ferment

Honey Cranberry Ferment