I began my fermentation journey around seven years ago with a new baby and the book Nourishing Traditions. That is when I slowly accepted that I could, in fact, put food on a counter top – not a refrigerator – and let it go through a natural process that would benefit my health.
Since then, I’ve read many of the books in this genre and have shared them with others who take an interest in this little hobby turned every day practice. Today, I thought I’d share a few of my favorites with you. Included in this list are books for complete newbies, those interested in sustainability, and folks like me who find the historic and cultural role of cultured foods fascinating.