Fermentation Revolution: 70 Easy, Healthy Recipes for Sauerkraut, Kombucha, Kimchi, and More

Côté (RawEssence), co-founder of Rise Kombucha, and Bureau, a food scientist who headed research and development for Rise, team up in this useful and lighthearted book about home fermentation. The authors describe their book as an “ode to mold, bacteria, [and] fungi” and suggest that making these things human allies is “somewhat revolutionary.” They even encourage readers who can’t wait to get started to skip the chapters on the science and techniques of fermentation and instead jump straight into some of the simpler recipes. Fermenting is for everyone, they say, because it’s empowering, healthy, enjoyable, and delicious. Their recipes cover many kinds of fermentation, from straightforward pickle-making to more complex fermenting for miso and rice koji. The recipes also include everyday foods such as sauerkraut, yoghurt, and beer, as well as rarer ones such as seitan jerky, amazake, and ginger bug starter base for ginger beer. Bureau and Côté include a chapter of recipes that incorporate fermented products, such as wild mushroom salad with kombucha vinaigrette, and tempeh burger with sauerkraut. Artfully presented with gorgeous photos throughout, this is a good starting point for anyone curious about fermentation. (Apr.)