Books

I often speak about the necessity of community in fermentation. It’s something that everyone at The Fermentary knows the moment they become a part of the team. We spend a good deal of our time, and my 'spare' time in the sharing and connecting sphere. 

Fermentation is not a secret art to be jealously guarded by the few. From the very beginnings of fermentation, it has taken place in community gatherings, in family groups and in a widening circle of shared knowledge and power. 

The know how and ability to save a harvest for the year ahead is obviously something that literally saved lives in ancients times, preventing sickness from eating badly stored food and keeping people from starving when fresh food was scarce. But in today’s world of huge food waste and anonymous industrial food, the need for communities to gathering together to share their food knowledge is again becoming increasingly critical.

In recognition of this need, I wrote a book, which invites any new or avid fermenters in, so that our community of fermenters can keep growing (much like our SCOBYs!). 

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 (including sauerkraut, kimchi and brine ferments); drinks (water kefir, kombucha, Jun tea, pineapple wine, mead); milk and dairy (including yoghurt and milk kefir), condiments and breads (such as mustard, spreads, dosa and injera); and Japanese ferments (including miso & tamari, soy sauce, sake kasu and pickled ginger). Plus some stories and bits and pieces from my life of gathering ferments. x

 

Visit shop

I often speak about the necessity of community in fermentation. It’s something that everyone at The Fermentary knows the moment they become a part of the team. We spend a good deal of our time, and my 'spare' time in the sharing and connecting sphere. 

Fermentation is not a secret art to be jealously guarded by the few. From the very beginnings of fermentation, it has taken place in community gatherings, in family groups and in a widening circle of shared knowledge and power. 

The know how and ability to save a harvest for the year ahead is obviously something that literally saved lives in ancients times, preventing sickness from eating badly stored food and keeping people from starving when fresh food was scarce. But in today’s world of huge food waste and anonymous industrial food, the need for communities to gathering together to share their food knowledge is again becoming increasingly critical.

In recognition of this need, I wrote a book, which invites any new or avid fermenters in, so that our community of fermenters can keep growing (much like our SCOBYs!). 

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 (including sauerkraut, kimchi and brine ferments); drinks (water kefir, kombucha, Jun tea, pineapple wine, mead); milk and dairy (including yoghurt and milk kefir), condiments and breads (such as mustard, spreads, dosa and injera); and Japanese ferments (including miso & tamari, soy sauce, sake kasu and pickled ginger). Plus some stories and bits and pieces from my life of gathering ferments. x

 

Visit shop