Unlock the Ancient Art of Fermenting with The Farmhouse Culture Guide

James Hayes, AKA The Wise Dragon: While the book is a little pricey, I would recommend it to anyone who is interested in brewing or canning especially if you want to know about Kombucha. What a Great reference book! ------------- J

United States on Oct 13, 2023

sufyaan: The way they have elaborate the whole fermentation process

India on Oct 10, 2023

hayley colbert: I got this book a few months ago and have made about 11 different recipes so far read quite a bit and I’m just so impressed
Food is brilliant
Great instructions

Australia on Aug 27, 2023

Does not fit wide mouthDoes not fit wide mouth: Wow this book is thick and full of beautiful pictures and recipes. It’s all in grams and ml if anyone wondered about what measurements they use.

United Kingdom on Aug 15, 2023

Happy Homsesteader: Im a homesteader who has been fermenting for 5+ years
I love the guide layout in this book. Very descriptive and in depth recipes and direction on how to begin fermenting, and gain knowledge on how to advance your skills from there.

We've gifted this book to friends who were interested in learning how to ferment, highly recommend this book to anyone interested in learning how as well.

United States on Jul 24, 2023

Carlos Abreu: I am new in fermentation. I was searching for a book that could guide me through the fermentation process and this book was exactly what I was looking for. A lot of good information and tips how to preserve foods, the equipment needed and the hygiene requirements to avoid food spoilage.

United States on May 09, 2023

cornishmaid: As a relative new comer to Fermenting (kimchi and Sriracha so far) I found this book so useful and informative. Only tiny criticism is that it would be great to have a photo to match each recipe. Having said that, there are loads of beautiful inspiring photos so I would still highly recommend and give 5 stars. All I need now is shelf room and loads of jars …. Cant wait to get started.

United Kingdom on Mar 19, 2023

Hannah P: 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.

United States on Feb 13, 2023

C. FanC. Fan: 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...

United States on Sep 27, 2022

Amazon Customer: I've been fermenting for a while and I didn't enjoy my products as much as I hoped. Everything I've made using this book tastes great, so I enjoy this book. I recommend the book without reservation. It's all very well to ferment stuff, but I needed more. This book gave me tasty recipes. I didn't have high expectations, but this book is my favorite of many original books on the craft. In Chinese cooking, they frequently use fermented vegetables, but you won't find the same in Western Cooking. I battled to find what goes with what and compliments it. It's easy to ferment beans, but then what? Ferment sweet potato and do it the West African way. Then what. This book gives tasty ferments to suit a Western palate but recipes largely produce tasty condiments. Perhaps the next will be how to cook with fermented vegetables, the Western Way.

Australia on May 29, 2022