The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha[A Cookbook]

Instantly hooked! I have been canning and dehydrating for years and now want to explore the world of fermenting. Even if you are totally new to food preservation, this book is simple and easy to follow. I really enjoyed the introduction and history lesson. (The Pictures are great too!) I had a strong appreciation for my Farmer's Markets before and now cannot wait to give some of this recipes a try this coming season. This book is both appealing to look through and provides as good start-with-basics understanding into the amazing world of fermented food. Definitely recommend this book to anyone who is even just a little curious about fermentation.

A very well put together book with tons of professional and easy to follow recipes. It tells you the exact amount you need of everything and how big each batch will be. Most of the batches are half gallon. The binding, illustrations and paper quality are excellent. Highly recommend this book.

I don’t normally read the introduction and background information as I like to get straight to recipes, but Lukas’ writing style will have you hooked! I was captured by the storytelling and the history and science behind fermentation. This is an excellent and informative book on all things fermentation.

Good fermentation book for those who are learning.

The author, Kathryn Lukas, recently led an edible fruit tree tour/walk in Los Altos, CA, not far from me, that I thoroughly enjoyed. From the examples and historical preservation methods she described, it's clear she is an expert in the craft of fermenting. On the tour, when she mentioned preserved lemons, I recalled tasting them over 20 years ago as a condiment for a Moroccan dish we made in a local cooking class. The caterer teaching the class had described how, as part of her business, they put up big batches up them. So after Kathryn's tour, I ordered this book and, inspired to attempt preserving some of my first bountiful flush of lemons on the bush I'd inherited, I gave the "preserved lemons with peppercorns" recipe in this cookbook (pg 278) a shot. It was so easy. And the jar had a heavenly citrus/floral scent the whole time it was fermenting. And oh-my-goodness, the finished product (photo attached) is sooooo delicious. I've diced them and put them on eggs, meat, fish, rice, etc. My kids didn't want to try them (typical when I offer new food) and I usually encourage they take a taste anyway, but these were so darn good, I decided to hoard them all for myself. ;) The kids can have some from the next batch. I am definitely making it again. Looking forward to trying other recipes from this cookbook as well. I have a couple Sandor Katz fermentation books which I like a lot too, but they lack the gorgeous photos found in this book so I imagine I'll end up using this one more frequently. Thanks for sharing your wisdom, Kathryn!

I can't say enough about how great this book was, It has helped to get me on the right track in learning everything about fermenting foods. The recipes are so interesting and each comes with a fun story and or history about that particular recipe. I loved the relationship between mother and son; Kathryn and Shane. This book has given me so much more than recipes, it has sent me on a wonderful pathway to better health. I am grateful to both of the authors. The book itself was done beautifully and the photographs are artistic and amazing. The only thing I found frustrating was that the recipes are mostly in metric measurements. I agree Americans should have learned the metric system years ago when the rest of the world did, but the book could have included both metric and US measurements. Some recipes had both and that seemed strange. I went through the recipes and used an online converter to convert the recipes I was interested in. Problem solved.

This book is full of recipes and information all related to fermented foods. This is a large format book with high quality photos to accompany the amazing recipes in this book. I am so glad the author did not dumb down the book with imperial measurements for the U.S. market. SI (metric) measurements are perfect for precision and precision is needed for the recipes in this book.

Very informative, love learning new things. This Is my second fermentation book and I’m excited to try new recipes

El libro lo compré a un precio marginal y con expectativas no tan elevadas. Me ha ayudado a hacer un par de recetas y aunque no me gustaron acompletamente me dan las bases para experimentar y hacerlas a mi manera. Algo que para creo que le da mucho valor es las tablas de tiempo de fermentación dependiendo de las temperaturas. Haré unas recetas 100% como dice el libro y de ahí las adaptaré a mis gustos.

Great book with great recipes. I find some fermentation books dense with more the history fermenting than actual useful lessons. This one is full of tips, tricks, and recipes to ensure great fermenting success. Easy to follow recipes, amazing images, and a bit of humour.

As a relative new comer to Fermenting (kimchi and Sriracha so far) I found this book so useful and informative. Only tiny criticism is that it would be great to have a photo to match each recipe. Having said that, there are loads of beautiful inspiring photos so I would still highly recommend and give 5 stars. All I need now is shelf room and loads of jars …. Cant wait to get started.

This book is great and has everything I need. I had purchased another one but this is way better, recommend if you love fermenting. Arrived quickly in great condition

The way they have elaborate the whole fermentation process