The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha[A Cookbook] Hardcover – August 27, 2019

Bought to expand my knowledge of fermentation. Great source.

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.

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 enjoyed this book and all the beneficial health info, BUT... all the recipes are in grams and milliliters and have to be converted for us Americans. Kind of a pain in the backside! There are lots of good fermenting books out there. Be sure to find one that is in cups and ounces.

I bought this for a gift thank you

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.

Just what I was looking for! An explanation of the what, why and how of fermentation as well as high quality reliable recipes and not just for kraut and pickles like SO many books out there.I especially like the awareness the Farmhouse culture puts into making each recipe local to where it's being made instead of sourcing all sorts of ingredients from all over the globe.If you're looking to get into fermentation, this is one book that will give you all you need to know. If you've been doing it for a while and want to learn more, you will not be bored in the least.

Bought specifically for the recipes for their sours. Have seen several others that I will be trying. The recipes are simple, well written and easy to follow with common ingredients. Most useful fermentation book I have.