Ferment for Good is a lovely tour through the world of fermented foods and drinks. Sharon Flynn, the founder of The Fermentary, writes as though she is instructing a dear friend on the art and wonder of fermentation. Her enthusiasm for great flavours and real, slow food is infectious and will have you pounding up kraut and bottling kefir before you can say lactic bacteria.
There's a chapter on vegetable ferments - kraut and it's variations, kimchi's, brined veggies, 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. Beverages cover water kefir, kombucha, Jun tea, pineapple wine, mead; milk and dairy (including yoghurt and milk kefir).
This is an accessible and delicious book that we recommend for beginners to fermentation and also experienced fermenters looking for some creative new ideas to spice up their preserving.
Hardback | 224 pages
190 x 230 x 27.94mm | 920g
09 May 2017