The Best Fermentation Cookbooks

Ball Complete Book of Home Preserving by Judi Kingry, Lauren Devine, and Sarah Page turns summer's bounty into pantry gold that lasts all year.

Flour Water Salt Yeast by Ken Forkish teaches you to bake bakery-quality bread and pizza at home—crispy crust, open crumb, dinner entirely on your own schedule.

Millions watched Sarah Ahn and her umma cook together online, and now Umma by Sarah Ahn, Nam Soon Ahn, and America's Test Kitchen gives you the whole story—100+ family recipes, kitchen wisdom earned over decades, and the conversations that bind them together.

Japanese Home Cooking by Soneko Sakai and Rick Poon offers over 100 recipes that taste like someone's been cooking this way for generations.

The Kimchi Cookbook by Lauryn Chun and Olga Massov proves fermented heat belongs everywhere—from dumplings to risotto to margaritas.

Edward Lee's Smoke and Pickles weaves Korean technique and Southern hospitality into 130+ recipes that smoke, pickle, ferment, and fry their way into your kitchen with equal parts warmth and flavor.

Ferment your way across 5 continents without leaving home—that's the premise of Karen Solomon's Asian Pickles, which unpacks 75+ recipes from Korea, Japan, China, India, and beyond with the clarity of a friend who's already made every mistake.

Koreatown by Deuki Hong and Matt Rodbard is spicy, funky, fermented, and 100% happening right here in Korean American communities across the country.