Top 5 Books on Fermentation

We are often asked which books we recommend. This list is by no means exhaustive, but here are a few of our favourites. We do get paid a small Amazon commission if you use these links, however, they are our genuine recommendation.

The Cultured Club: Fabulously Funky Fermentation Recipe - Dearbhlar Reynolds

If you only buy one book, this is the one. It is a fabulous, informative introduction to fermentation.

This fun and approachable guide to fermentation is packed with delicious and creative recipes, from classics like sauerkraut and kimchi to exciting new twists and ways to use fermented foods in everyday cooking. With easy-to-follow instructions, handy tips, and plenty of inspiration, it’s perfect for beginners and seasoned fermenters alike. If you’re curious about fermentation and want to add more flavor and gut-friendly goodness to your meals, this book is a great place to start!

The Art of Fermentation: New York Times Bestseller - Sandor Katz

The Art of Fermentation by Sandor Ellix Katz is the ultimate guide for anyone curious about fermentation. It’s not just a recipe book—it’s a fascinating look at the history, science, and endless possibilities of fermenting food and drinks. Whether you want to make sauerkraut, yoghurt, sourdough, or even homemade miso, this book gives you the knowledge and confidence to experiment. Packed with wisdom, stories, and practical tips, it’s perfect for beginners and fermentation geeks alike!

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

If you want to get serious about flavour, The Noma Guide to Fermentation is an absolute must-have. René Redzepi and David Zilber break down the techniques behind Noma’s groundbreaking ferments—from misos and shoyus to kombuchas and garums—making them accessible to both professional chefs and adventurous home cooks. With clear instructions, stunning visuals, and deep insights into the art of fermentation, this book will change the way you think about food. A game-changer for anyone looking to push their creativity in the kitchen!

Fermentation: River Cottage Handbook No.18

Whilst it may seem strange to recommend books by another cookery school, the books in this series are great little resources. Fermentation: River Cottage Handbook No.18 by Rachel de Thample is a fantastic and friendly guide to making fermented foods at home. It covers everything from classic sauerkraut and sourdough to kimchee, kombucha, and a variety of pickles and preserves. The recipes are easy to follow, with clear explanations that make fermentation fun and approachable for beginners. With plenty of helpful step-by-step photos to guide you along the way, you can't go wrong. If you’re new to fermenting, this book is a great, down-to-earth resource to get started!

Fermentation as Metaphor - Sandor Katz

To be honest, anything written by Sandor Katz is a winner, this one is worth buying for the pictures alone! Fermentation as Metaphor by Sandor Ellix Katz is a fascinating and creative look at fermentation beyond just food. Instead of recipes, it explores how fermentation connects to life, change, and creativity—showing how microbes, cultures, and ideas all grow and evolve in similar ways. With beautiful imagery and thoughtful reflections, it’s an inspiring read for fermentation lovers and deep thinkers alike!

Please note that these are links to Amazon pages, if you use the links we do receive a small commission, however, these are our genuine recommendations, which we share on our Fermentation, Zero Waste and Preserevation courses. One day we will write our own, but in the meantime, these should keep you busy.