Comment by ljf

If you are looking for a fermented foods guide/cookboard/potted history - I really recommend 'Of Cabbages and Kimchi': https://fermentingchange.substack.com/p/on-my-bookshelf-of-c...

I enjoyed 'The Art of Fermentation' by Sandor Katz, but is wasn't guide/cookery book enough for me - 'Of Cabbages' hit the right note, and I've been working my way thorough it all.

I'm a little obsessed with fermented chilli sauces, and have been using the brine to make an excellent hot ketchup, than friends keep asking for more of.