Mastering Fermentation by Mary Karlin

By Mary Karlin

Mary Karlin Published by Ten Speed Press.
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.

“If cooking is an art, and baking a science, then fermentation must be akin to magic.”
Ordinary foods—vegetables, milk, juice, tomatoes, tea—are transformed by it into the most extraordinary pickles, cheeses, vinegars, ketchups, and kombuchas. But, as with all magic, it’s important to stay on the side of light and goodness. Mary Karlin is the sorceress and Mastering Fermentation is her book of culinary spells.
   — KIRI FISHER, Owner of The Cheese School of San Francisco


Author, Cooking Teacher, Food Writer

Welcome to my website, designed as an introduction to my work as a culinary educator and author. I have the good fortune to write, teach, and share experiences on topics I passionately care about. My books featuring some of these topics include Wood-Fired Cooking, Artisan Cheese Making at Home, and Mastering Fermentation, all published by Ten Speed Press. If you are a fan of real-deal wood-fired cooking, or a DIY cheese maker or fermentation enthusiast, come along with me to explore these exciting realms of food preparation and cooking. Through this website you can keep current on my latest projects, check my calendar for upcoming cooking, DIY cheese making, and fermentation classes, and sign up for my newsletter. I invite you to delve into these pages presented as a sampling of my areas of expertise, writing, and culinary teachings, spanning more than twelve years. Receive timely updates and information by signing up for my newsletter, and follow me on Facebook Click Here.

Mastering Fermentation, Artisan Cheese Making at Home, Wood-Fired Cooking

My popular three books, Mastering Fermentation (summer 2013), Artisan Cheese Making at Home (2011), and Wood-Fired Cooking (2009), collectively represent my journey thus far into ancient yet contemporary worlds of cooking and food preparation. Read more about each of them on Mary’s Books page. Companion websites to Mastering Fermentation, and Artisan Cheese Making at Home, contain additional valuable post-publication information, recipes, and reference charts as well as downloadable forms for your cheese making or other fermentation record keeping. The companion website to Wood-Fired Cooking,, contains valuable information on private wood-fired cooking classes, tutorials, and fun private Pizza Parties, as well as recommended resources for ovens, grills, tools, and more.

Sign up for Mary's Newsletter

A few times a year I will publish a newsletter to stay in touch with you. I’ll share timely updates, information, and links on topics related to my work and areas of associated interests. Guest contributors will also share their knowledge and expertise along the way. Join me by signing up now for my newsletter, and please share this opportunity with your friends. Sign up for Mary's Newsletter Click Here.

Wood-Fired Cooking: Flatbreads, Tarts, Meats, Fish, and more

Artisan Cheese Making: Ricotta, Mozzarella, Cheddars, Blues, and more

Mastering Fermentation: Vegetables, Breads, Cured Meats, Beverages, and more

Recipes and techniques for wood-fired ovens, grills, campfires, and fireplaces

Fresh and aged cheese making recipes, techniques, and equipment

Recipes for making and cooking with fermented foods and beverages