*This book was received as an Advanced Reviewer's Copy.

I don't think it's any surprise that there are increasingly more fermented foods on the grocery shelves. Touting health benefits among other things, people are more interested. This book focuses on ferments originating in the south (and even includes some recipes).

The book is broken up into different sections based on food type (vegetable, drinks, meats, etc.). It starts with the history, then goes into more background (the how), the present, and the proposed future. Then finishes up with some recipes.

At first I was a bit put off by the puns and dad jokes but they gradually grew on me. Taubman puts some humor into the narrative, which does help keep it from being too dry. That being said, there were a few backgrounds I breezed through just because I wasn't looking for the how to of every stage of ferment (I do not feel confident to do myself so I enjoy everyone else's efforts).

So grab some cabbage (or pineapple) and get yourself to fermenting with this one, and learn a little bit about what the South has as ferment traditions.

Review by M. Reynard 2025

I'm quite intrepid in the kitchen and I'm always looking for way to advance my skills and efforts. When I read the description of SOUTHERN CULTURE ON THE FIZZ, I was immediately interested because most of my cooking skills come from southern family members, and I am very interested in learning more about fermented foods. With the rise of popularity of fermented foods in recipes, I am wanting to move away from store bought items to making my own.

Brett Taubman knows what he's talking about, and the book starts with an introduction that I never knew I needed. I'm glad to know fermentation is way more than I initially thought because it turns out, I was very unprepared. Brett Taubman gives the reader a very thorough and academic introduction to the process of fermentation, as well as the cultural aspects of food in the south.

Once you get into the recipe section, it's very precise, which I really enjoy. The recipes are given in grams, which is what I usually prefer. Imperial and volume cooks might find it difficult to convert the recipes, but it will be worth it. Continuing the deep scientific approach, Brett will instruct the cook to use pH strips to test the process as well as give descriptions of the bacteria that is being formed and what it's doing.

I specifically liked the recipes for hot sauce. I use hot sauce everyday, and I've been wondering how to make my own.

A few of the recipes feel overwhelming, like the Chorizo recipe will yield about 15kg of final product. I don't think I need that much chorizo in my own personal home. I also don't own a fermentation cabinet, so that is a recipe that I'm skipping despite being very interested in it.

This book is perfect for the very ambitious home chef, restaurant chef, or anyone who wants a very detailed and scientific approach to fermenting foods.

Hmmmm… It’s hard to know what to say about this book. I could tell it was written by a college professor. There is a LOT of talking, you can tell he finds himself funny, and the recipes are incredibly scientific, dry and complicated. Taubman tells us we have to ferment in plastic vacuum bags (it is impossible to make fermented foods that are without mold or taste good in crocks or mason jars, he says). He has very exact measurements like 4.6 kilograms of this and that, and calls for a lot of equipment. He warns about not following his recipes exactly and killing someone. He talks a lot about the history of bacteria and the future of meat substitutes. I’m sure there are some great recipes and good information here, but it just wasn’t a good fit for how I cook and ferment.

I read a temporary digital copy of this book for review.