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Quick add
The Pickle Jar: Recipes for Making and Using Pickles and Ferments (Nick Vadasz)
24.99 USD
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A Beginner's Guide to Japanese Fermentation: Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles & Much More! (Hiroko Shirasaki)
19.99 USD
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Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (Kirsten K. Shockey, Christopher Shockey)
27.99 USD
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Fermented Hot Sauce Cookbook: A Step-by-Step Guide to Making Hot Sauce From Scratch (Kristen Wood)
14.99 USD
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The Joy of Pickling, 3rd Edition: 300 Flavor-Packed Recipes for All Kinds of Produce from Garden (Linda Ziedrich)
26.99 USD
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The Art of Extract Making: A Kitchen Guide to Making Vanilla and Other Extracts at Home (Paul Fulton, Jill Fulton)
30.00 USD
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Condiments: Make your own hot sauce, ketchup, mustard, mayo, ferments, pickles and spice blends from scratch (Caroline Dafgard Widnersson)
19.99 USD
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Our Fermented Lives: How Fermented Foods Have Shaped Cultures and Communities (Julia Skinner)
30.00 USD
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The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi (Lauryn Chun, Olga Massov)
22.00 USD
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The Little Book of Marmalade: The definitive how to guide to making marmalade with over 60 recipes, true stories and historical facts (Lucy Deedes)
14.99 USD
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The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea (Hannah Crum, Alex LaGory)
26.99 USD
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Pickles: A Global History (Jan Davidson)
19.95 USD
Signed
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Asian Pickles at Home: 75 Easy Recipes for Quick, Fermented, and Canned Pickles (Patricia Tanumihardja) *Signed*
12.99 USD
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Mes Confitures: The Jams and Jellies of Christine Ferber (Christine Ferber)
29.95 USD
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Fermented Foods: The History and Science of a Microbiological Wonder (Christine Baumgarthuber)
25.00 USD
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*Pre-order* The World Atlas of Fermented Foods and Drinks (Ken Albala)
35.00 USD
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