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

This book is beautiful and full of information, however, I feel that I will not be likely to make many of these recipes. It's the sort of cookbook that is a little fussy. Many of the ingredients will be difficult for me to find and the final items are just a bit too fancy to incorporate into my meals. For me it's a bit more aspirational than practical. I'm a little disappointed and may consider sending it back, especially since my cookbook space is quite limited.

When I started reading this book I loved it. I bought one for my mom and sent it to her. Then I got closer to the recipe section. There was a short section telling me I should learn how to use the metric system to measure things. ALL of the recipes are in grams. I am not going to learn the metric system and I don't like being told that I have to. I will be returning this book. How are you supposed to figure out how much 2190 grams of cabbage is and 100 grams of salt?

Wow! I’m loving this book. After trying a few of the recipes, I can say this is a great second book when you are getting into fermentation. I personally started out with Fermenting Vegetables and it was a great basic book with pictures of potential pitfalls. But this one added some really interesting and unique flavors! Everything I have made from this book has been a huge hit and something you could never buy in a store where I live. Highly recommend!

This book is not only complete with history, detailed instructions ,and recipes, it is SO VERY BEAUTIFUL. I have purchased several copies and will be giving them for the holidays in gift baskets to the best cooks I know. I am really having fun with the recipes and our 1 year old twin grandchildren are eating up the fermented foods with gusto! Kuddos and many thanks to Shane and Kathryn for this kitchen, cooking, and health treasure.

At last, a book on fermenting that I love. It is so well designed, and the photography makes all the difference. One of my favorite sections is on Kimchi. The background on the history of Kimchi was most interesting and I found the fermenter’s notes section to be extremely valuable. I am going to try the Kabocha Squash Kimchi with Pumpkin Seeds for the Thanksgiving season. I am extremely thankful that I found this resource, my hats off to the authors.

This gorgeous book demystifies so many elements of fermenting. The reader need never toss a veggie again. It appears anything can be fermented, pickled or sauced. Yumness.

Gorgeous photos and storytelling. I do wish it had some step by step photos, and I am tempted to mark it down to 4 stars for that, but I just can’t because the rest of the book is so wonderful.

Bought as a gift for my partner. I think I love it just as much! Thorough yet simple, beautiful yet practical. A great guide

Gorgeous, extensive book.....next summer will have great fun experimenting with new ferments using allotment produce.

This book has an 87 page history and technical section which is great to read. The recipies are amazing.

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.

like every thing ! going to be handy !

Well written, great recipies, very comprehensive content, beautiful photographs and quality bound book!