Ferment For Good, Ancient Foods for the Modern Gut
My book! If you are new to fermenting - I wrote this for you - I pretended I was writing to good friends near and far and trying to convince them to be as into it as me.
There's a chapter on Dairy, Vegetables - kraut and it's variations, kimchi's, brined vegies, there's a Japan chapter - natto, sake lees, some vinegars, miso and koji ideas. And of course there's 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 we make at our own blended 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.
Now in it's second print.