Crazy Green Thumbs Reading List

Have you started a fermenting journey yet? I have been fermenting for almost a decade. I have some recipes I absolutely love. I’ve made them countless times. I’m so onboard the fermenting train and I have enough experience with it, that one day I thought… “What else can I make? How far does this fermenting journey go?” If you have hit this sweet spot, where you want to try more adventurous recipes but don’t really know where to start: Let me recommend this book. “The Noma Guide To Fermentation” by Rene Redzepi and David Zilber. Noma is a restaurant in Copenhagen that uses fermented food at their groundbreaking restaurant.

If you’ve ever wondered if there’s something else out there you can ferment, something outside of the regular things (like yogurt, kimchi, kombucha, and sauerkraut) boy are you in for a treat! Some of the ingredients are exotic and some of the ferments are recognizable, but: there is a world of bacteria and yeasts and new ingredients that are just waiting for you to try them.

Before refrigeration every country had their own versions of fermented foods. There are recipes from Japan with ingredients I had never heard of. There’s recipes that are intricate and time consuming and there are recipes that are super simple. The point of the book is not to give you measurements, and limits but to expose you to the world of probiotic food possibilities.

I love this book. It’s interesting and doable. There are some recipes in here I will probably never attempt because of the time commitment and ingredients but there are many more that I am super excited to try. If you are looking for a way to create incredible dishes through fermentation, this is the book you need!