Ferment for Good

This book contains a lifetime of learning, a love of sharing, and loads of late-night time typing, as if to old friends as in order to get words I needed I pretended I was writing to dear friends near and far.  I felt that the reader and I would perhaps become friends anyway because the journey is quite a personal one and I was sharing it with you. 

There are chapters on how to ferment with Dairy, Vegetables  (kraut and it's variations, kimchi's, brined veggies), there's a Japan chapter (natto, sake lees, some vinegar, miso and koji ideas). And of course, there're honey ferments, mustard, injera and Idli, all the SCOBY's as well as a few non-SCOBY-related drinks. And a few general favourite things and ways to eat them.

The book contains many of the recipes The Fermentary make, and of course what I  make at home for friends and extended family. Lots of stories - perhaps a bit of oversharing - from the different times and places that I picked up a new ferment skill.