FERMENT FOR GOOD

The ancient art of fermenting is finding new popularity again as modern science and trends discover the importance of gut health for overall wellbeing. Alongside a how-to guide to the basics (why do it; what you need; and what you'll get), the book offers sections on wild fermented vegetables, drinks, milk and dairy (including yoghurt and milk kefir), condiments and breads, and Japanese ferments (including miso & tamari, soy sauce, sake kasu and pickled ginger).