Fermentation has long been a culinary and cultural cornerstone across the globe, but in recent years, it has enjoyed a renaissance among home cooks and health enthusiasts alike. Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More by Sébastien Bureau and David Côté offers an accessible yet comprehensive guide to exploring this age-old tradition. https://shop.revolutionfermentation.com/
The book opens with an engaging introduction that blends the science of fermentation with the authors’ personal passion for the craft. Bureau and Côté, both seasoned experts, bring a contagious enthusiasm that invites readers to dive headfirst into the world of beneficial microbes. They demystify fermentation by explaining the basic principles—essentially the interplay between salt, time, and bacteria—and provide a reassuring foundation for beginners while offering insights that even seasoned fermenters will appreciate.
One of the book’s greatest strengths is its versatility. The authors cover a broad spectrum of fermentation techniques, from lacto-fermentation to wild yeast fermentations, making it suitable for all interests and skill levels. Recipes for classics like sauerkraut and kimchi sit comfortably alongside creative innovations like Vinified Fruits in Beeswax and Wild Mushroom Salad with Kombucha Vinaigrette. This variety ensures that there is something for everyone, whether you’re looking to expand your palate, improve gut health, or simply experiment with new culinary techniques.
Each recipe is presented with clear, step-by-step instructions and accompanied by vibrant photography that not only illustrates the process but also inspires confidence. The layout is intuitive, with each recipe including a difficulty rating, time estimates, and tips for troubleshooting common pitfalls. For instance, the kombucha section provides valuable advice on maintaining a healthy SCOBY (symbiotic culture of bacteria and yeast), a crucial component for success.
The authors guide readers into the world of fermentation, starting with the simplest and most accessible recipes, such as Sauerkraut—a classic staple in many European households. You can find it in our Recipe section. Make the most of winter’s affordable cabbage prices to practice your fermentation skills, so you’ll be ready to experiment with more advanced techniques when fresh fruits and vegetables are in season.
The book’s emphasis on sustainability and waste reduction is another standout feature. The authors encourage readers to utilize local, seasonal ingredients and repurpose kitchen scraps to create zero-waste ferments. This eco-conscious approach aligns well with the philosophy of fermentation as a practice rooted in preservation and resourcefulness.
However, the book is not without its minor drawbacks. While the authors’ enthusiasm is infectious, some readers may find the tone occasionally veers into overly effusive territory. While the scientific explanations are generally accessible, a few sections might feel a bit dense for those new to the subject. That said, these are small quibbles in an otherwise stellar resource.
What truly sets Fermentation Revolution on it’s own shelf, is its ability to bridge the gap between tradition and innovation. Bureau and Côté honor the cultural heritage of fermentation while pushing its boundaries with creative recipes that cater to contemporary tastes and dietary needs. Purchase the book at https://shop.revolutionfermentation.com/products/fermentation-revolution-70-easy-healthy-recipes-for-sauerkraut-kombucha-kimchi-and-more or win a copy in our Giveaway section.
Fermentation Revolution is more than just a recipe book; it is an invitation to embark on a flavorful and rewarding journey. Whether you’re a novice intrigued by the idea of making your own kombucha or a seasoned fermenter seeking fresh inspiration, this book has something to offer. With its blend of practical guidance, scientific insight, and culinary creativity, Bureau and Côté’s work is a must-have for anyone looking to embrace the art of fermentation.
Permissions and credits courtesy of Fermentation Revolution by Sebastien Bureau and David Côté © 2018 www.robertrose.ca Reprinted with permission. Available where books are sold. Originally published under the title Révolution Fermentation © 2017, Les Éditions de l’Homme (Montreal). Translation copyright © 2018 Robert Rose Inc. Cover and text design copyright © 2017, Les Éditions de l’Homme (Montreal) https://robertrose.ca/catalogue/fermentation-revolution/
