Hoidised

The Japanese Art of Pickling & Fermentin Preserving vegetables and family traditions

Yoko Nakazawa

Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them

Aaron Adams, Liz Crain

The Science of Fermentation

Robin Sherriff

The Pickle Jar

Nick Vadasz

Cured

Steve Mchugh

The Preserving Garden: Bottle, pickle, ferment and cook homegrown food all year round

Jo Turner, Ashlea O´Neill

Of Cabbages and Kimchi : A Practical Guide to the World of Fermented Food

James Read

From Scratch

From Salt to Jam : Make Kitchen Magic With Sauces, Seasonings And More Flavour Sensations

Katrina Meynink

Kimchi

Jihyun ´Kimmy´ Kim