Nourish from within
Seventy-four gut-friendly recipes and home ferments — yoghurt, kimchi, kombucha, sourdough and the food of the whole fermenting world.
Your gut is home to trillions of microbes, and they thrive on two things: fibre, and fermented foods. The catch is that the most alive versions of those foods rarely sit on a supermarket shelf, because living things are inconvenient to ship. They were all invented in home kitchens, with salt, jars and patience — and that is still where they are made best, for pennies.
The first edition was twenty recipes and thirty pages. This one is seventy-four. Everything from the original library is still here, and around it sits the rest of the fermenting world: the pickle jars of Türkiye and Iran, the chilli pastes of Tunisia and Louisiana, the perpetual sour brine of a Sichuan kitchen, the rice bran bed of a Japanese one.
New in this edition
- Fifty-four new ferments, pickles, pastes and preserves
- A timeline on every ferment — what the jar should look and smell like on day one, day three, week two
- An expanded safety chapter, and a salt table that states what every percentage is calculated on
- Six more everyday plates that put the jars to work
Seven parts
- Cultures · Vegetable ferments · Sharp & quick
- Heat & paste · Living drinks · Sourdough & grains
- Everyday nourishment
Everything here is everyday food, not medicine. If you are pregnant, immunocompromised or managing a health condition, check with your GP before adding unpasteurised ferments.