Ferment: A Guide to the Ancient Art of Culturing Foods

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The only guide you need for making fermented foods by a pioneer of the wholefood movement. What does your favourite cheese have in common with sourdough bread, sparkling ginger beer or a bowl of marinated olives? The answer - each is a product of fermentation. Learb to harness good bacteria in order to preserve ingredients and transform them into delicious foods with remarkable health benefits.

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Thanks to an increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is experiencing a renaissance. Add to this the joy, ease and economy of making fermented foods at home, and it's no wonder we are scrunching, pickling and bottling our way to better gut health and a deeper connection with our food.

With this extensive collection, wholefood pioneer Holly Davis shares familiar and lesser-known recipes, as well as the wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance guarantees you will find a place in your home for one or more ferments that make your heart and stomach sing.

Written by Holly Davis. Hardcover. Colour photography. 271 pages. 19 x 25cm.

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