7 best fermentation cookbooks: Perfect the preserving process

Sign up to our free weekly newsletter for insider tips and product reviews from our shopping experts Sign up for our free IndyBest email Sign up for our free IndyBest email SIGN UP I would like to be emailed about offers, events and updates from The Independent. Anyone who has dabbled in fermentation knows the excitement of finding new things to dunk in brine or cover in mould, collecting jars with things in various stages of controlled rotting and watch as they transform into umami, delicious goodness. Fermenting has been a way of preserving and adding flavour to food since ancient times – the earliest record of fermentation dates as far back as 6,000 BC, according to historians. After working our way through these books, testing recipes and getting sucked into the world of fermentation, we have chosen a variety of books for all levels – whether you are just beginning your journey into the practice or you’re already knee-deep in sauerkraut and hungry for more.