There is a wide variety of books about fermentation, from the science and history behind it to recipe books, wine and mead making, and more.
To simplify things I have posted here some of the biggest names and sellers in the world of fermenting, as well as some general and specialized books with high user reviews.
Sandor “Kraut” Katz is considered the father (or reviver) of current fermenting trends. His books The Art of Fermentation and Wild Fermentation are bestselling classics which give an abundance of information about practices, techniques, and recipes from all over the world.
The Noma Guide is the a new bestseller out of the kitchen labs of the famous Noma restaurant with cutting edge ideas and recipes.
Christopher and Kirsen Shockey have co-authored a couple of bestselling recipe books: Fiery Ferments is a favorite among lovers of spicy food and hot sauce makers. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes is a great way to jump right into making your own interesting ferments.
Pascal Bauder’s popular works The Wildcrafting Brewer & The New Wildcrafted Cuisine focus on fermentation of wild and foraged foods, as well as wildcrafted beers and vegan cheeses and more.
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