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Book Reviews

  • Book Review: Everyday Fermentation Handbook

    At Fermentools, we want you to have the best knowledge about fermenting foods as possible. That is why we like to share different resources with you. I hope you enjoy this review of The Everyday Fermentation Handbook: A Real-life Guide Fermenting Food without Losing Your Mind or Your Microbes.
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  • The All New Ball Book of Canning and Preserving--Book Review

    My first introduction to "putting food by" was with a 1969 edition of the Ball Blue Book. So in reading this post by Ashley I was thrilled to see the inclusion of fermentation in the new edition. If you are on the fence about spending $15 for this new edition, read Ashley's review to see what might be in store.
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  • A Sauerkraut Variation--Taco Kraut

    Who makes just plain ol' kraut when other flavors are to be had. Did you try the sauerkraut with a hint of citrus, yet? Well, here's another. Taco Kraut is sauerkraut with more than a hint of cilantro. So, if you love cilantro like I do, try this recipe for Taco Kraut.
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  • Book Review: Big Book of Kombucha

    Do you make kombucha? If you do and struggle with it, or if you don't make kombucha because you're not quite sure if it's safe or easy, read this post. Chris' review of The Big Book of Kombucha will prompt you to read the book. And from there, you will be a kombucha afficianado.
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  • Book Review: Classic Sourdoughs

    At Fermentools, we want you to have the best knowledge about fermenting foods as possible. That is why we like to share different resources with you. I hope you enjoy this review of Classic Sourdoughs: A Home Baker's Handbook.
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  • Moonshine! -- A Book Review

    In an effort to help educate folks in the art of fermentation, we like to include book reviews on the subject. After all, fermenting foods goes well beyond the head-of-cabbage-to-sauerkraut realm, as this review demonstrates. If fermented beverages (or how to make moonshine) are your thing, read on for Ashley's insightful review of Moonshine! by Matthew B. Rowley.
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  • Fresh Food from Small Spaces--A Book Review

    At Fermentools, we want you to have the best knowledge about fermenting foods as possible. That is why we like to share different resources with you. I hope you enjoy this review of Fresh Food from Small Spaces. For more great resources, click Book Reviews in the sidebar.
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  • Wild Fermentation--A Book Review

    When learning a new skill, having a list of go-to books on the subject is always helpful. That is why Fermentools loves to include book reviews for our readers. To find more helpful books on fermenting, simply click "Book Reviews" in the sidebar.
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  • Fermented Vegetables--A Book Review

    When learning a new skill, having a list of go-to books on the subject is always helpful. That is why Fermentools loves to include book reviews for our readers. To find more helpful books on fermenting, simply click "Book Reviews" in the sidebar.
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  • The Art of Making Fermented Sausages--A Book Review

    Fermentools' main objective is to see you succeed in your fermenting endeavors. That is why we regularly review the best books on the topic. The Art of Making Fermented Sausages by Stanley and Adam Marianski is just such a book. Continue reading for Ashley's insights into this wonderful fermenting resource.
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The information on this website is not intended to replace professional medical diagnosis, treatment or advice. Health claims on this website do not warranty, guarantee, or predict the outcome for others. Fermentools strongly recommends readers consult a trusted healthcare professional for any medical condition. All information and links to other resources are posted in good faith. We cannot guarantee the accuracy or validity of any information shared from other publications. Fermentools accepts no responsibility or liability whatsoever for the use or misuse of the information contained on this website.