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Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.
Although fermentation has an ancient history, fermented foods are currently experiencing a kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.
Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Although fermentation has an ancient history, fermented foods are currently experiencing a kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.
Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
256 pages, Hardcover
First published January 1, 2013
153 people are currently reading
390 people want to read
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Displaying 1 - 29 of 29 reviews
January 20, 2014
I found this book quite inspiring. I'm not brand new to fermenting things. In our house, between my husband and myself we've made many kinds of cheeses, yogurt, beer, mead, ginger beer, and kombucha. We have both of Sandor Katz's books on the topic. At the same time, I found this book quite inspiring and it made me want to throw together an unseemly number of ferments RIGHT NOW. A bit of the introductory material could have been a bit more in-depth. For example, why do some things call for jars with airlocks and others just to be covered with butter muslin? What is the advantage of an airlock over a butter muslin?
I haven't yet tried any as it isn't quite the season for many of them so I can't speak to the accuracy or outcome of the recipes, but from my experience they looked good. I appreciate the header of info for the recipe that includes yield and the various times of the different stages required before consuming the product. I would have appreciated the type of fermentation vessel required (air lock or butter muslin top etc.) be in that as well as a total time from start to finish as tallying up some of the more involved recipes, while not difficult slows down the process of determining if there is enough time to complete something for a party or gift giving occasion. But those are really small, little niggling things that would be icing on an otherwise wonderful fermented cake.
If you are brand new to fermenting foods I recommend this book, with the caveat that you also consult another book or two for introductory information. But the photography and the recipes themselves are very inspiring!
I haven't yet tried any as it isn't quite the season for many of them so I can't speak to the accuracy or outcome of the recipes, but from my experience they looked good. I appreciate the header of info for the recipe that includes yield and the various times of the different stages required before consuming the product. I would have appreciated the type of fermentation vessel required (air lock or butter muslin top etc.) be in that as well as a total time from start to finish as tallying up some of the more involved recipes, while not difficult slows down the process of determining if there is enough time to complete something for a party or gift giving occasion. But those are really small, little niggling things that would be icing on an otherwise wonderful fermented cake.
If you are brand new to fermenting foods I recommend this book, with the caveat that you also consult another book or two for introductory information. But the photography and the recipes themselves are very inspiring!
October 26, 2015
Clear, concise recipes, beautiful pictures and inspiring recipes. I like this cookbook a lot. I don't typically sit down and read a cookbook cover to cover but this one was really informational, so it worked.
July 25, 2023
I love this book. My daughter bought it for me. Full of amazing recipes. I’ll likely never be “finished” with it as it will always prove to be an excellent resource for healthy and delicious cooking.
September 27, 2017
weird mix of beginner theory and advanced practicals. would have preferred more basic recipes.
August 6, 2013
understated and elegant photographs frame descriptive recipes that make each item seem very doable even to the novice. were I in a country with access to supplies, I likely would have jumped right in.
October 14, 2013
I now have several kraut crocks, culture starter and yogurt maker on my Amazon wish list. This book makes fermenting sound easy and fun. I can't wait to do the fermented rhubarb with Strawberry shrub, or get my own sourdough starter going, or make my own ketchup!
June 13, 2020
One of the best selections of fermentation recipes out there. The fermented grains section in general is nice (dosas!) as is the inclusion of fermented ketchup and mustard. Many recipes have ingredients I can't have.
October 25, 2013
Some good ideas and interesting flavor combinations. I learned that you can make kombucha with coffee. Not sure how I feel about that.
March 26, 2020
Any fermentation book that uses teaspoons of salt (instead of grams) isn’t going to make it as a reference book that I want to keep around.
January 17, 2019
Karlin is a cooking instructor at Ramekins in Sonoma and has written this book to introduce how to make fermented foods and how to use them in recipes in a safe manner. Fermented foods, she suggests, are better for us then regular because they increase good bacteria, but, she cautions, add them to the diet slowly or you’ll experience digestive distress. This is my first foray into fermentation, so my knowledge base is zero, and I was pleasantly surprised by how the processes work. I had avoided fermentation because it seemed like just another trend like foams even though I tend to like fermented foods. So it was exciting to see how easy fermentation could be. Much of the book is for the serious fermenter who wants to make their own goat cheese, sour dough breads, beer, or kimchi, but there are also recipes for the dabbler.
The book is designed to take the reader carefully through fermentation processes from the planning and preparation to the equipment and safety issues and to the final product. Many of her discussions like how salt works on food will be useful to cooks who aren’t fermenting anything but might want to brine pork chops or a chicken. Also, I was thinking fermenting was just things like sauerkraut, so to find the range of diverse foods that can be fermented was amazing, like fermented ketchup and coconut milk yogurt. And the different types of fermentation were far more numerous than I knew with the usual pickles but also fermenting in bran and whey. Recipes are included to use the fermented products, but more would be helpful because I have no idea what to do with pineapple vinegar. Other fermentations like mustard, Worcestershire or soy sauce you can make for yourself are helpful to replace the ready made and generally are not difficult though you do need to plan ahead.
Ingredients used are pretty standard or a by-product of the process. A few exceptions include barley Koji, raw milk, and cultures, but she does include a sources matrix for acquiring cultures. All recipes include a yield estimate and a timeline for start to finish. Some include bonus uses of parts of the process, like leftover juices or pulp.
One thing I found was that sometimes when I read the beginning of a chapter, the instructions weren’t clear. I had to read the full chapter and go back to the beginning for it to make sense.
July 25, 2017
Extensive resource covering examples of all three types of fermentation (lactic-acid, acetic acid, and ethanol producing). Some examples I previously wouldn't have thought of as fermentation (sprouting seeds and grains, as an example), but were interesting to read about.
Not all recipes may be possible, depending on location (fresh olives are not available to me in Ontario), but reading through the processes gave me a greater appreciation for the various food stuffs we encounter. Resources are provided for sourcing cultures and starters for cheese, yogurt, kefir, kombucha, vinegar and beer.
In addition to the book is a companion website with a few more recipes and links to some of the suppliers (Glengarry Cheesemaking is mentioned in the book but not linked - but comes up if you type it in a search engine. There might be others, but I noticed that one as it is somewhat local to me).
I could not find the cider or Mead recipes mentioned in the book on the website.
Will probably try making cultured butter once I get ahold of the culture, as it seems the most approachable and everyday usable of the dairy based recipes. (Plus, partner likes and misses cultured butter they used to have when in Europe.)
Will also try the smoked sauerkraut recipe at some point, because it sounds interesting.
Overall, this was neat to read, as my previous interest in fermenting has been making Mead, so was good to get an overview of other types of fermentation.
Not all recipes may be possible, depending on location (fresh olives are not available to me in Ontario), but reading through the processes gave me a greater appreciation for the various food stuffs we encounter. Resources are provided for sourcing cultures and starters for cheese, yogurt, kefir, kombucha, vinegar and beer.
In addition to the book is a companion website with a few more recipes and links to some of the suppliers (Glengarry Cheesemaking is mentioned in the book but not linked - but comes up if you type it in a search engine. There might be others, but I noticed that one as it is somewhat local to me).
I could not find the cider or Mead recipes mentioned in the book on the website.
Will probably try making cultured butter once I get ahold of the culture, as it seems the most approachable and everyday usable of the dairy based recipes. (Plus, partner likes and misses cultured butter they used to have when in Europe.)
Will also try the smoked sauerkraut recipe at some point, because it sounds interesting.
Overall, this was neat to read, as my previous interest in fermenting has been making Mead, so was good to get an overview of other types of fermentation.
June 4, 2017
Though I've been interested in pickling for awhile, it wasn't until this book that I felt fermenting and preserving was accessible and more likely to work than get us sick. The instructions are quite clear. Ideas for creative embellishment are provocative. Nearly everything I've made has been super tasty.
October 1, 2022
I've had this book for quite some time and have been doing some fermenting here an there while it has sat on my shelf. Suddenly it all clicked. The recipes are simple and there'a lot of variety. This is a great book if you are looking to get started with fermenting or ready to expand your repertoire.
October 27, 2017
Overall pretty good, but a lot more focused on dairy and whey-based fermenting than I'm interested in. But some interesting recipes and nicely put together and approachable. One recipe I definitely want to try!
February 5, 2019
Dipping my toes into the idea of fermentation. This book has lots of good ideas, great photos, and very clear instructions. But I personally wasn't moved to try anything in the book. Maybe fermenting isn't for me.
Read
July 31, 2019I don't want to give it a rating since I think it isn't the style for me.
October 17, 2021
salsa
sprouted chickpea hummus
basic dijon mustard
wholegrain mustard
fermented garlic
chili garlic paste
toasted nut butter
sprouted lentil dosas
ginger bug
ginger beer
sprouted chickpea hummus
basic dijon mustard
wholegrain mustard
fermented garlic
chili garlic paste
toasted nut butter
sprouted lentil dosas
ginger bug
ginger beer
October 30, 2021
Good reference book, with some really interesting ideas and beautiful photos. I enjoyed this read.
January 1, 2022
New to fermenting, I am curious to try some of these recipes!
May 9, 2024
Thorough and informational, just not quite exactly what I was looking for.
October 8, 2024
info dump but good
I am circling back because I am not ready for this book but it is a book I think for those going into fermentation it’s worth purchasing
I am circling back because I am not ready for this book but it is a book I think for those going into fermentation it’s worth purchasing
September 30, 2013
A curious title for a book that is full of recipes about a possibly unfamiliar way of food preparation. Certainly your eyes are drawn to this title as it peers out on the bookshelf!
So what do you get? Over 70 recipes and a good introduction to the "art and science" of fermented foods. Still none the wiser? How about making your own vinegar and mustard or possibly curing fish and producing cheese. This is possibly one of those subjects that you haven't given much thought about and probably wouldn't have ordinarily picked up a book about either. That could be a mistake. There is truly another world potentially at your fingertips.
A comprehensive introduction notes that fermentation is one of the oldest forms of preservation that, as the process is ongoing, transforms the chemical composition of food and helps enhance its flavour. Whether you choose to immerse yourself in the science behind the subject or jump straight to the recipes and "get doing things" it is up to you although it would be a bit of a shame to ignore the great subject overview and deeper details about this fascinating subject. Bizarrely, whilst this reviewer does not think that he has the free time to be an "active fermenter", it was a sheer pleasure to read through this book, consider the various recipes, examine how they are made and to wish for a bit more free time.
Sure, some of the recipes might seem or sound simple, such as tomato ketchup, but as the old idiom says, the proof of the pudding is in the eating and one cannot compare a chemically-enhanced commercial product to a real handmade effort, boosted with red pepper flakes or cayenne pepper, all made in your own kitchen. Many of the recipes are for more involved dishes but to this reader's mind, some of the greatest little discoveries were the "simple things" such as different vinegars, mustards and chutneys that can be combined into so many different dishes.
Nothing seems left to chance and the reader is given careful, clear guidance throughout this book just like a kindly uncle might explain something to a child, yet one absolutely does not feel patronised along the way. Information is presented in a clear, matter-of-fact way and it is only after-the-event that one possibly begins to appreciate just how much knowledge has been ingested. There are many fine photographs to help focus your attention but sadly not every recipe is given its own picture and that is a shame in a book of this kind. Kudos must be given for each recipe having a clear estimation of time needed for each "stage" of production but a small black mark must be given for the use of sole U.S. imperial measures - referring to a conversion table at the end of the book is not enough.
The book is rounded off by a detailed glossary, resource list, bibliography and an index, although the latter was not present with this review copy but if it is as detailed as everything else in this book there will be nothing to worry about. This is one of those books that you might not necessarily need but it is something that you should strongly consider if you enjoy cooking or care about what you eat. This could be one of those great little surprises you never thought you'd want and enjoy!
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods, written by Mary Karlin and published by Ten Speed Press. ISBN 9781607744382, 256 pages. Typical price: USD29.99. YYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
So what do you get? Over 70 recipes and a good introduction to the "art and science" of fermented foods. Still none the wiser? How about making your own vinegar and mustard or possibly curing fish and producing cheese. This is possibly one of those subjects that you haven't given much thought about and probably wouldn't have ordinarily picked up a book about either. That could be a mistake. There is truly another world potentially at your fingertips.
A comprehensive introduction notes that fermentation is one of the oldest forms of preservation that, as the process is ongoing, transforms the chemical composition of food and helps enhance its flavour. Whether you choose to immerse yourself in the science behind the subject or jump straight to the recipes and "get doing things" it is up to you although it would be a bit of a shame to ignore the great subject overview and deeper details about this fascinating subject. Bizarrely, whilst this reviewer does not think that he has the free time to be an "active fermenter", it was a sheer pleasure to read through this book, consider the various recipes, examine how they are made and to wish for a bit more free time.
Sure, some of the recipes might seem or sound simple, such as tomato ketchup, but as the old idiom says, the proof of the pudding is in the eating and one cannot compare a chemically-enhanced commercial product to a real handmade effort, boosted with red pepper flakes or cayenne pepper, all made in your own kitchen. Many of the recipes are for more involved dishes but to this reader's mind, some of the greatest little discoveries were the "simple things" such as different vinegars, mustards and chutneys that can be combined into so many different dishes.
Nothing seems left to chance and the reader is given careful, clear guidance throughout this book just like a kindly uncle might explain something to a child, yet one absolutely does not feel patronised along the way. Information is presented in a clear, matter-of-fact way and it is only after-the-event that one possibly begins to appreciate just how much knowledge has been ingested. There are many fine photographs to help focus your attention but sadly not every recipe is given its own picture and that is a shame in a book of this kind. Kudos must be given for each recipe having a clear estimation of time needed for each "stage" of production but a small black mark must be given for the use of sole U.S. imperial measures - referring to a conversion table at the end of the book is not enough.
The book is rounded off by a detailed glossary, resource list, bibliography and an index, although the latter was not present with this review copy but if it is as detailed as everything else in this book there will be nothing to worry about. This is one of those books that you might not necessarily need but it is something that you should strongly consider if you enjoy cooking or care about what you eat. This could be one of those great little surprises you never thought you'd want and enjoy!
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods, written by Mary Karlin and published by Ten Speed Press. ISBN 9781607744382, 256 pages. Typical price: USD29.99. YYYY.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
November 15, 2015
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods
by Mary Karlin
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.
Yup, it's another book that I had to read because of my garden!
A year ago was my first and only attempt at fermentation - an idea I'm fascinated by because I have IBS, and let's face it, fermented foods are my friend, and the idea of making my own fermented food is even nicer. I had a bunch of tomatoes from my garden that needed to be used up, no way to can, no more space in the garden, and I had just bought a bunch of garlic, onions, and various peppers from a farmer's market, so I decided to make salsa. I found a recipe online for making fermented salsa, spent hours dicing up the veggies and doing everything I was supposed to, only to find out our water had gotten infected by e.coli and the water was unsafe to drink without boiling first - which, of course, I hadn't done because I was trying to ferment the salsa. I had 6 pints and an odd quart jar of salsa that I had to toss because it just wasn't safe to try to eat the salsa.
All that to say I haven't forgotten the idea of fermenting foods. I even debating about taking a class on fermenting foods at my local trade school at night, but at $39, did I really need to take a class when I could just get a book from the library? Or heck, just do more googling? I liked the idea off hand holding, but $39 was a lot of money to spend on a night class for something like fermenting foods. and then this book fell into my lap, and I'm in love with this book and the ideas and information contained inside enough to purchase a copy for my own library. Okay, I'll probably wait & get a used copy, but still... I'm going to buy a copy.
Add all of that in, and then add recipes I haven't seen anywhere else - like mushroom ketchup - I mean, come on, mushroom ketchup!
by Mary Karlin
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.
Yup, it's another book that I had to read because of my garden!
A year ago was my first and only attempt at fermentation - an idea I'm fascinated by because I have IBS, and let's face it, fermented foods are my friend, and the idea of making my own fermented food is even nicer. I had a bunch of tomatoes from my garden that needed to be used up, no way to can, no more space in the garden, and I had just bought a bunch of garlic, onions, and various peppers from a farmer's market, so I decided to make salsa. I found a recipe online for making fermented salsa, spent hours dicing up the veggies and doing everything I was supposed to, only to find out our water had gotten infected by e.coli and the water was unsafe to drink without boiling first - which, of course, I hadn't done because I was trying to ferment the salsa. I had 6 pints and an odd quart jar of salsa that I had to toss because it just wasn't safe to try to eat the salsa.
All that to say I haven't forgotten the idea of fermenting foods. I even debating about taking a class on fermenting foods at my local trade school at night, but at $39, did I really need to take a class when I could just get a book from the library? Or heck, just do more googling? I liked the idea off hand holding, but $39 was a lot of money to spend on a night class for something like fermenting foods. and then this book fell into my lap, and I'm in love with this book and the ideas and information contained inside enough to purchase a copy for my own library. Okay, I'll probably wait & get a used copy, but still... I'm going to buy a copy.
Add all of that in, and then add recipes I haven't seen anywhere else - like mushroom ketchup - I mean, come on, mushroom ketchup!
June 12, 2015
Huge variety and applications of fermenting foods: veggies, cheese, meets, sauces, beverages. Well organized & well written. Most recipes are very time consuming. While I would enjoy eating most of the foods & recipes, I only found 1/3 of the recipes approachable for daily living. I would consider this cookbook more of a special occasion cookbook for impressing an advanced/brave pallet. Note to self: read again when kids in school and have time to try more complicated ferments.
May 11, 2015
Loaded with some great recipes I can't wait to try. This one has some method mixed in, but I think is a good companion piece to Katz's guide.
February 18, 2015
Great book for all levels.
I wish there were more pictures because the ones that are in the book are beautiful.
I wish there were more pictures because the ones that are in the book are beautiful.
Currently reading
September 24, 2015I've been fermenting for years and this book has given me creative license to stretch more boundaries.
November 27, 2013
I want to check this one out again.
March 8, 2014
Its a cookbook.
Displaying 1 - 29 of 29 reviews