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

A very well put together book with tons of professional and easy to follow recipes. It tells you the exact amount you need of everything and how big each batch will be. Most of the batches are half gallon. The binding, illustrations and paper quality are excellent. Highly recommend this book.

I don’t normally read the introduction and background information as I like to get straight to recipes, but Lukas’ writing style will have you hooked! I was captured by the storytelling and the history and science behind fermentation. This is an excellent and informative book on all things fermentation.

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!

Good fermentation book for those who are learning.

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.

Very informative, love learning new things. This Is my second fermentation book and I’m excited to try new recipes

I am just getting into fermenting and this was one of two books I have purchased that has literally given me a wonderful education on the who, what, why, and how to making and using vinegar in one's diet as a pre-biotic and to preserve food. I have made (so far, as of Sept 2021), a pear vinegar and a tangelo vinegar, and was SO excited to find a new "SCOBY" in my tangelo vinegar that I will be reusing. My tangelo vinegar turned out so well, I am tryin a peach and banana vinegar next with the SCOBY I now have. This is so exciting - the book was beautifully formatted and easy to read.

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.