General Brewing and Fermenting

Fermented foods are cheap and delicious. They help us better absorb essential nutrients, restore balance to our intestinal flora and stimulate our immune system. To boot, they're incredibly easy to make at home! With 40 recipes for pickles, sauerkraut, ko

Our fermentation crocks provides a specialized, anaerobic fermenting environment.

From Harvest to Moonshine, by Byron Ford.This book has brought out from the closet the modern day methods of producing Moonshine without the many side effects and hangovers associated with it by reputation. Also covers techniques that many commercial manu

Fermented vegetables are a great, healthy addition to anyone's diet. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being. From kimchi and sauerk

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie.

Vermont-based master butcher Cole Ward delivers a comprehensive guide to whole-animal butchery that goes beyond conventional do-it-yourself books and takes readers inside the world of truly sustainable meat production. The Gourmet Butcher's Guide to Mea

This groundbreaking work is the first internationally published book to examine the link between a protein in the milk we drink and a range of serious illnesses, including heart disease, Type 1 diabetes, autism, and schizophrenia.