The Preserving Garden (Jo Turner)

Kimchi: Essential recipes of the Korean Kitchen (Byung-Hi Lim, Byung-Soon Lim)

Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World (Sandor Katz) *Signed*

Saving the Season: A Cook's Guide to Home Canning, Pickling, and Preserving (Kevin West)

Cured: Cooking with Ferments, Pickles, Preserves & More (Steve McHugh, Paula Forbes)

Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving (Karen Solomon) *Signed*

The National Trust Book of Jam: 70 Mouthwatering Recipes for Jam, Marmalades and Other Preserves (Sara Lewis)

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (Sandor Ellix Katz)

The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More (Sam Cooper)

Nukazuke: The Japanese Art of Fermented Pickling (Nami Yamada)

The Ultimate Guide to Preserving Vegetables: Canning, Pickling, Fermenting, Dehydrating and Freezing Your Favorite Fresh Produce (Angi Schneider)

A Beginner's Guide to Japanese Fermentation: Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles & Much More! (Hiroko Shirasaki)

Condiments: Make your own hot sauce, ketchup, mustard, mayo, ferments, pickles and spice blends from scratch (Caroline Dafgard Widnersson)

Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (Kirsten K. Shockey, Christopher Shockey)

Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Quick Pickles, Hot Sauces, Soups, Salad Dressings, Pastes, Mustards, and More (Pascal Baudar)

Homebrewed Vinegar: How to Ferment 60 Delicious Varieties, Including Carrot-Ginger, Beet, Brown Banana, Pineapple, Corncob, Honey, and Apple Cider Vinegar (Kirsten Shockey)