The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi (Lauryn Chun, Olga Massov)

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods (Mary Karlin)

Eating Korean: From Barbecue to Kimchi, Recipes From My Home. (Cecilia Hae-Jin Lee)

Herbal Vinegar (Maggie Oster)

Naturally Fermented Bread: How To Use Yeast Water Starters to Bake Wholesome Loaves and Sweet Fermented Buns (Paul Barker)

The Modern Preserver's Kitchen: Cooking with Jam, Chutney, Pickles and Ferments (Kylee Newton)

Making Sauerkraut and Pickled Vegetables at Home (Klaus Kaufmann, Annelies Schöneck)

Accompaniments: Chutneys, Relishes, Pickles, Sambals, and Preserves (Kusuma Cooray)

Pickles and Preserves: a Savor the South Cookbook (Andrea Weigl)

Curing & Smoking Made at Home (Dick Strawbridge, James Strawbridge)

Cooking with Japanese Pickles: 97 Quick, Classic and Seasonal Recipes (Takako Yokoyama)

DIY Kombucha: Sparkling Homebrews Made Easy (Andrea Potter)

Sandor Katz and the Tiny Wild (Jacqueline Briggs Martin, June Jo Lee, Julie Wilson)

The Fragrant Pantry: Floral-scented Jams, Jellies, and Liqueurs (Frances Bissell)