Why Fermented Foods Are Appetising, Eye-Opening and Uplifting: A Curated Guide to Books and Films on Food Knowledge
Fermentation has not only introduced us to a wealth of delicious foods, but also deepened our understanding of nature and culture, while drawing people closer together. It is with great pleasure, therefore, that we share this curated list of book and film recommendations—chosen to whet the appetite, lift the spirits, and broaden the horizons—with you. We hope fermentation will continue to bring more people together.
01 Sandor Katz – Wild Fermentation & The Complete Guide to Fermentation
In 2012, building upon the framework of his earlier work, Katz expanded his scope to include fermentation techniques for meat and fish, culminating in The Fermentation Bible. The book won the James Beard Foundation Award, widely regarded as the “Oscars of the food world” and the highest honour in the American culinary industry. Katz was also bestowed with the Lifetime Achievement Award by the Southern Foodways Alliance. The New York Times has dubbed him “a rare rock star in the American food scene”, while CHOW magazine (a prominent culinary community publication formerly under CBS) described him as “a leading trendsetter”.
Across both volumes, Katz continually encourages readers to transform their kitchens into culinary laboratories and take up fermentation themselves: turning vegetables into sauerkraut, milk into cheese or yoghurt, grains into bread and alcoholic beverages, and legumes into miso, tempeh, and beyond.
Beyond his writing, Katz runs workshops across North America, sharing his fermentation knowledge and skills in person. He prefers to introduce himself as “Sandorkraut”, a playful portmanteau of his name, Sandor Katz, and Sauerkraut, the German word for fermented cabbage.
Why is Katz so keen to champion fermentation culture? Beyond the rich sensory experiences and health benefits fermented foods offer, there lie deeper motivations.
In the foreword to The Fermentation Bible, Katz places particular emphasis on:
“For most of recorded history, humans have continuously fermented foods, yet this ancient ritual has now been relegated to factory production lines. Fermentation has all but vanished from the home kitchen.”“Every living creature on Earth maintains a vital connection with its environment through food. Yet, in our high-tech society, most of us have severed this bond, with disastrous consequences.” “Global supply chains consume immense resources and wreak environmental havoc. … Most globally traded foods are grown in vast monoculture zones, displacing forests and diverse subsistence crops. When we become entirely dependent on this global trade system, we leave ourselves in a profoundly fragile position, where even minor disruptions can trigger collapse…”
“There are numerous reasons why robust local food systems outperform globalised ones: they yield fresher, more nutritious produce, while boosting local employment and productivity. Furthermore, by eliminating the need for heavy fuel consumption and large-scale industrial facilities, they curb waste and enhance food security. We must forge a deeper connection with the land through what we eat, and we need people willing to engage in the labour-intensive work of farming. We must value, reward, and actively participate in this vital work.”
Documentary: The Fermentation Journey (8 Episodes)
II. Mary & Liu Xinzhen: The Incredible Craft of Fermentation & Brewing
Mary and Liu Xinzhen studied fermentation engineering at university. Driven by a passion for beer and finding the commercial market lacking in flavour, they began brewing their own craft beer. As friends took to it, they decided to launch their own craft brewery, Nine-Inch Brewing.
Beyond running their brewery, they travel across the country to immerse themselves in diverse fermentation traditions and meet the artisans behind them. They source the finest domestic honey for their mead, tackle the notoriously pungent stinky winter melon, and sample *suan ye* in Guangxi—a local pickling method that preserves just about everything. Mary recalls that while developing their rice wine, she experienced the entire process from rice cultivation to fermentation, which gave her a profound sense of the ‘joy of the harvest’. In her view, whether you cultivate grapes, barley, maize, rice, or Mexican agave, each crop naturally transforms into alcohol under its own local conditions. This speaks to the openness and diversity inherent in fermentation culture.
With this in mind, they also hope to document the art of fermentation beyond their product range. They have already published their first book on fermentation culture, *The Wonders of Fermented Brewing*, and a follow-up title is currently in development.
Taking accessible homebrewing as its starting point, the book uses seasonal, readily available ingredients and precise, step-by-step instructions to guide readers through crafting their own fermented drinks, offering a seamless introduction to the world of fermentation and brewing. Balancing practical guidance with cultural depth, it employs engaging prose and stunning photography to share the stories of the artisans behind the craft and chronicle captivating fermentation journeys. It deftly bridges historical tradition and everyday life, inviting readers to explore the endlessly fascinating world of fermentation and uncover its delightful intersection with daily living.
In April 2022, Foodthink hosted a group reading of *Incredible Fermentation & Brewing*, with both authors personally guiding the session.
Marie and Liu Xinzhen aim to deepen public understanding of fermentation through their products and written accounts, encouraging people to explore a wider variety of fermented foods. While staying true to traditional brewing methods, they have integrated a scientific, research-led approach, seeking to optimise the process to preserve tradition and elevate quality.
III. Masaru Watanabe, The Miracle of the Field Bakery
After years as a corporate drone in Tokyo, a thirty-year-old Kaku Watanabe found himself questioning his path, ultimately deciding to devote the rest of his life to natural fermentation. He realised that the microbial world within food offers profound insights for human society and development, and that the operational model of contemporary bakeries can even help us grasp Marx’s critique of capitalism. And so, he and his wife relocated to the countryside to open an unconventional bakery: Talmary (Xiao Magelie).
While Watanabe worked alongside unseen microbes and honed his craft of making wild-yeast bread, he simultaneously pondered how to sustain both the quality of his bread and his family’s livelihood, while ensuring the shop’s long-term survival. This journey culminated in the book The Miracle of the Field Bakery.
In September 2017, shortly after Foodthink was founded, our colleague Tianle travelled to Tottori Prefecture to visit Mr Watanabe, his family, and their bakery. There, he gained a deep understanding of the author’s perspectives and witnessed firsthand the quiet miracle of natural fermentation at work. This book does more than impart the techniques required for baking with wild yeast; through Watanabe’s account, it also reveals the underlying mechanics of a capitalist economy. Whether you are keen on bread-making or are simply reflecting on how to work and live, this is a light, accessible read that is sure to broaden your horizons.
IV. Marie-Claire Frédéric – Unripe: The History and Science of the Food We Ferment
After all, as the saying goes: ‘Between raw and cooked, fermented foods have accompanied humanity since the dawn of our existence, and as long as people walk this earth, fermentation will scarcely ever fall silent.’
05 Foodthink Video Series: *The Alchemy of Food* (10 Episodes)
The varieties of fermented food are practically countless, and we will never know the exact number. *The Alchemy of Fermentation* video series focuses on ten recipes across six categories, all chosen for their accessibility and ease of learning. If these foods pique your interest, we recommend starting by tasting. Seek them out from friends or the creators featured in the videos to train your palate and sharpen your discernment before you try making them yourself. Keeping a journal of the fermentation process and flavour development is also an excellent practice. We hope you, too, can discover a local fermentation community near you and share the joy of crafting and tasting with friends.
Foodthink’s *The Fermentation Bible* Reading Group is currently underway. Recordings of the first two online discussions are available to watch, with two further sessions scheduled for 15 and 25 November, held online and in person respectively. We look forward to your continued participation.
Foodthink will go live on 15 November at 19:00.
Follow Foodthink’s WeChat Video Account and set a reminder for Ma Junli: *The Fermentation Bible* Discussion 3 | Foodthink Reading Group
Foodthink will go live on 25 November at 15:00.
Follow Foodthink’s WeChat Video Account and set a reminder for Shuyu & Jing Yan: *The Fermentation Bible* Discussion 4 | Foodthink Reading Group
Currently, Foodthink is also collaborating with Maybook’s ‘Introvert Study’ (i-Study) space on a book exhibition themed ‘Understanding Food’. The event is tentatively scheduled to run until 17 November. Friends in the Beijing area are welcome to visit, browse our recommended titles, and gain more ‘food wisdom’.
At Foodthink, we view fermentation as more than just a food-processing technique; it is a living culture rooted in traditional knowledge yet constantly evolving and innovating. The Fermentation Awakening Lifestyle Festival seeks to welcome more partners to help spread the culture of fermentation. For like-minded public spaces across the country that wish to bridge people with nature and community through fermented foods, we have prepared a curated fermentation bookshelf and a selection of videos available for screening.
Whether you operate a bookshop, speciality food retailer, farmers’ market, café, bakery, restaurant, or an open-access community kitchen or centre, if you are keen to join us, Foodthink can provide a compact fermentation bookshelf featuring titles such as Wild Fermentation, The Wonders of Fermented Brews, and Between Raw and Cooked.
If your venue is able to host in-person screenings, we can supply The Art of Fermentation video series alongside the documentary A Journey Through Fermentation, filmed in China by Sandor Katz, author of Wild Fermentation. We will also provide accompanying guides for both screening events and reading groups.
Please scan the QR code below to share a brief introduction of yourself and the venue where you plan to place the bookshelf or host the screening. Once selected, we will be in touch to arrange free delivery of the books, bookshelf, and display materials, and will share the video links with you.
Fermentation｜Awakening｜Lifestyle｜Festival
– Organisers –
Foodthink Beijing Organic Farmers’ Market
– Co-Creators –
湖岸文化 布乐奶酪 易简面包 秀才豆坊
快乐lab 九吋精酿 葺菜园 大小咖啡
巧立可 牛啤堂 白老虎屯 丰年庆
成都生活市集 南宁都市农墟
(List subject to updates)
– Supporters –
天人文化 合一控股
Editor: Foodthink