Ferment for Good - the ultimate wild fermentation guide

Ferment for Good: The Ultimate Wild Fermentation Guide

This is the book I wish I'd had when I started fermenting—a lifetime of learning, late-night recipe testing, and stories gathered from kitchens across  Denmark,Japan, Korea, Java, and my own Melbourne home. I wrote it as if to dear friends, (something that I'd become good at after 20 years abroad) - and also because that's what fermenters need to be: a community sharing this ancient, transformative craft.

What's inside:

• Dairy ferments - kefir, yoghurt, and cultured cream
• Vegetables - kraut variations, kimchi, brined vegetables
• Japanese traditions - natto, miso, koji, sake lees, and vinegars
• Wild drinks - kombucha, water kefir, jun, ginger beer, and more
• Global ferments - injera, idli, honey ferments, and mustards
• Real recipes from The Fermentary - what we make commercially and what I serve at home

Each chapter weaves together technique, troubleshooting, and stories from the different times and places I picked up new skills—perhaps a bit of oversharing, but that's the joy of fermentation culture.

The book is now an international bestseller!  New to fermenting? This book will convince you to fall as deeply in love with wild fermentation as I have.

[Available as a single book or save with our bundle offer →]

Gift for someone special? Let me know at checkout and I'll personalize the inscription.