I've been interested in fermenting for a while, so I was excited for the opportunity to review this book. I found it to be engaging and interesting, and I can't wait to try recipes from the book.

This book was decent and contained a wealth of information. It was very informative. I loved this book.

Okay, I personally enjoyed this book but I have to say there is a LOT of science in it. I mean in some ways that is expected since we are talking about fermentation which is scientific but I think for some people it might be a bit too much. There was a lot of research that went into putting this book together and the author really understands what he is talking about which is great!

I liked the layout of the book, how it was broken down into sections that made sense and the way the recipes are laid out. He gave all the information needed to make the recipes as well as a little bit of info about each recipe. That little bit of info is a huge win for me especially in a book like this where the recipes are mostly all new to me so I don't really know what they are.

I will say that this book is for someone who wants to spend some time learning and some time on the recipes. They aren't just thrown together easy to do. There is time involved and different steps. I might even say having some background of fermentation already would be very helpful as I am not sure this is a beginner level. However it is a great book & perfect for someone who wants to continue on a journey with these things!

More science on fermentation than culture or drinks. I found it rather boring. Be that as it may, for people interested in that, it would be a great book.

Southern Culture on the Fizz focuses on the history of fermentation and the modern adaptations.

The Cookbook is built into 4 part (Part I: Fruits and Vegetables, Part II: Meat, Part III: Dairy, Part IV: Fermented Beverages and Alcohol) which each includes the same 5 sections (Past, Background, Present, Future, Recipes). Each recipe has a recipe blurb, prep time, fermentation time, yield, ingredients, instructions, fermentation process, and a picture to accompany.

The cookbook is educational and is evident that there is a lot of research that went into the book. This book would be for the ambitious. The recipes tend to be time consuming and complicated, but is a great guide for learning fermentation. Personally, the cookbook was a little overwhelming for a home chef who hasn't dabbled in fermenting before.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

*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.