Photo credit to @rfwphotovideo
Happy World Book Day! 5th March 2026
Just the excuse I needed to share another passion of mine.. or addiction! Books.. So I am going to share with you as I do at all my workshops the authors and the books that inspire and have guided me on this never ending rabbit hole of fermentation and of foraging and the seeking of amazing tasting food and drink with something to it! Today we will soak up the world of fermentation and save foraging for another blog!
There may be many more books to add to the collect that I don’t have in my grubby mitts yet! But for this years World book Day here is some books I love and often refer to.
Fermentation Books
I often get asked at workshops which books do I recommend, so I thought I would share some of the regular books. Please sign up to my newsletter as there are always more books that I find of various topics related to food either fermented or foraged or a way of life I would love to share with you.
Here we go, let’s start with these…
“Fermented Vegetables” by Kirsten Shockey.
A book which now has a 2nd edition now and has a great collection of ferments that have always worked for me and been delicious. From ferments like fermented chutneys, krauts, pickles and pastes. Kirsten has a wonderful way of making the art of fermentation one we can all do. If you have an allotment and you love using a range of vegetables get this. Every recipe I have made out of this book has been a success.
“Fiery Ferments” Kirsten & Christopher Shockey
If you love chillis, heat, kick and some fire in a ferments this is the book for you. Kimchis, hot sauces, chutneys, pastes and salsas fill this book from mild scoville to ones I would have steam coming out of my ears if I ate! This has been on my book shelf for 9 years and I still use it for inspiration.
“The Cultured Club” Dearbhla Reynolds
My copy is falling apart I have loved and used this book so much. This book has a broad range of ferments from ginger bug, kombucha, tepache, sauerkraut and kimchis and ideas on how to make other recipes to go along side the ferments or using ferments. The raisin chutney in this book lasts seconds in our home! It is an easy book to use and one I might have to buy a new copy of!
“The Art of Fermentation” Sandor Katz
This was a gift for a significant birthday from some amazing friends and it’s signed by Sandor too lol! This book is a deep dive into the world of fermentation. This book really opened my eyes to how important ferments are to so many different cultures globally and to see the magical relationship there in between humans, the environments and the microbes to create the most amazing tasting foods that are preserved using simple time old techniques and often with very little equipment. Sandor writes in a easy conversational way that makes this book easy to read and one to keep coming back to.
“The Fermentation Kitchen” Sam Cooper
Recipes and techniques for fermentation from Kombuchas to Kimchi and koji. Sam has clever, beautiful skills in photography. I love the way that Sam writes, the details he shares and how he takes flavour and ingredients to another level. A third of his book explores Mould (Koji) and so if you are wishing to explore this further this is a peek into the world through a lovely lens. I’ve really enjoyed this book.
“Of Cabbages & Kimchi” James Read
I have to use the quote from David Zilber for this as it sums this book up “A fantastically thorough introductory guide to the wild wonderland of fermentation, with imagery that would make Lewis Carroll proud” Again, another author I thoroughly enjoy reading. James is a London based kimchi maker and story teller and a funny one at that with wonderful recipes and details threaded through this book. The illustrations by Marija Tiurina are second to non! For a gift for a fellow fermenter, for a beginner or yourself I say this is another essential.
“The Big Book of Kombucha” Crum & LaGory
Quite simply the best book I have come across for Kombucha. From the history, the science from photos showing what to expect the Scoby (Symbiotic Collection of Bacteria and yeast) should look like through the days of fermentation, to all the possible combinations of flavours of second ferments which is endless! To get going with Kombucha I think this is a must have!
“The Science of Fermentation” Robin Sheriff
Released late 2025, hot off the press. Robin has written, along with the help of lots of amazing fermenters on the Fermenters Guild a great resource sharing and explaining the Science of fermentation. If you want to know more in-depth in an easy explained way. This is definitely a must-have book for you.
“Wildcrafted Fermentation” Pascal Baudar
I need to add all Pascal’s books to this listing! I love them all, I have learnt a great deal through my journey of learning to ferment wild foods with Pascal’s books by my side. I just love the level of experimentation and flavours that are possible from wild foods and Pascal just has a knack of pushing you to think more outside the box and experiment with our wild edibles. Once you have made a few ferments and learnt some of our wild edibles, as simple as dandelion, chickweed, mustards and nettles, these can be made into some stunning ferments.
I will add more but this is a start! Are there any fermentation must have books you think I have missed off here? Or books listed that you have loved to pieces?
