Judging by the release of TWO excellent (and beautiful) pickle books in recent months, there is no shortage of things to say about pickling of all kinds, fermented or otherwise. We are proud to report that Real Pickles is recognized in both! The Art of Fermentation is a follow-up to Sandor Ellix Katz’s wildly popular Wild Fermentation, and in his chapter on “Commercial Enterprises” he includes much input from Real Pickles’ Dan Rosenberg on tips and challenges of commercial-scale fermentation. The Pickled Pantry is a fantastically thorough reference for pickles of all kinds, with recipes for making the pickles themselves as well as recipes for using finished pickles in other dishes. The author, Andrea Chesman, also features stories of other picklers, including a profile of “The Real Folks behind Real Pickles”. We even have a testimonial on the back cover! These books are both essential additions to the literature on DIY fermentation and pickle-making. We highly recommend them! Read more in the Ferment Blog…
