Incoming Resources
- The art of fermentation, an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
- Fermentation workshop, with Sandor Ellix Katz ; produced by Mad River Media
- Miso, tempeh, natto, & other tasty ferments, a step-by-step guide to fermenting grains and beans, Kirsten K. Shockey & Christopher Shockey ; photography by Dina Avila ; foreword by David Zilber
- Fermented, a four-season approach to paleo probiotic foods, Jill Ciciarelli ; [photography by Bill Staley ; foreword by Diane Sanfilippo]
- Wild fermentation, the flavor, nutrition, and craft of live-culture foods, Sandor Ellix Katz
- The Noma guide to fermentation, foundations of flavor, René Redzepi & David Zilber ; photographs by Evan Sung ; illustrations by Paula Troxler
- Fermented vegetables, creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickes, chutneys, relishes & pastes, Kirsten K. Shockey & Christopher Shockey
- Fiery ferments, 70 stimulating recipes for hot sauces, spicy chutneys, kimchis with kick, and other blazing fermented condiments, Kirsten K. Shockey and Christopher Shockey ; foreword by Darra Goldstein