Ferment for Good: Ancient Foods for the Modern Gut
The Slowest Kind of Fast Food
by Sharon Flynn
Published in 2017 by Hardie Grant Books
Hardcover | 224 pages | ISBN: 1743792093
Book Overview by Debbie Bassingthwaighte
Ferment for Good: Ancient Foods for the Modern Gut (The Slowest Kind of Fast Food) is a guide to discovering the joys of fermentation in its myriad variations.
Sharon Flynn, https://www.thefermentary.com.au, shares her knowledge and passion for fermentation in a practical, friendly style. It includes anecdotes from her many years of travel and fermenting at home for family and friends, plus instructions on how to set up your own fermenting kitchen benchtop.
This book includes many recipes, tips for incorporating ferments into everyday meals, and how-to guides for creating the basics.
- why do it
- what you need
- what you’ll get.
There are chapters focused 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)
- Japanese ferments (including miso & tamari, soy sauce, sake kasu, and pickled ginger).
Ferment for Good integrates beautiful illustrations and photos to support this carefully curated collection that introduces the world of fermentation.
Ferment for Good is a great introduction to fermentation, with easy-to-understand instructions and lots of serving ideas. Sharon Flynn’s passion and clarity shine through. Read it and empower yourself to become part of the fermentation revival!
– Sandor Katz