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Books > Food & Drink > General cookery > Cookery by ingredient > General
The ancient art of fermenting is finding new popularity again as
modern science and trends discover the importance of gut health for
overall wellbeing. Ferment for Good is a guide to discovering the
joys of fermentation in its myriad variations - framed through the
eyes of Sharon Flynn, a one-time English teacher who has hooked
early in her 20s and has since made it her life's work to learn and
share all there is to know about this most ancient of practices.
Her mission with her business is for the person who buys her
products to feel as if they are receiving it from an old friend -
one who desperately wants to share her discovery and passion with
them. So too with the book. Alongside 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). Sharon Flynn shares her
knowledge of and passion for fermentation in her accessible, chatty
style, combining personal anectdotes of her fermenting adventures
with hands-on instructions on how to set up your own benchtop
fermentary at home. She completes the package by sharing her
favourite recipes and ideas for incorporating ferments into your
everyday life and meals. Lovingly illustrated and featuring
informative photos, Ferment for Good is a beautiful, carefully
curated collection to introduce you to the world of fermentation.
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