Nourish
from within
Seventy-four gut-friendly recipes and home ferments.
Twenty recipes became
seventy-four
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 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.
Everything from the first edition is still here. 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.
£19.99 print · £8.99 digital
Buy the paperback — £19.99 Digital edition — £8.99Fifty-four new jars
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 stating what every percentage is calculated on
Six more everyday plates
That put the new jars to work
The timeline is the part we are proudest of. The question is never what a ferment looks like at the end. It is whether what you are looking at on Tuesday is normal — whether the cloudy brine, the white film, the blue-green garlic or the grey patch on the tempeh means it is working or means it goes in the bin. Every ferment in the book now answers that on the page.
74 recipes · 126 pages · paperback 189 × 246 mm · nothing needed beyond clean jars, scales and patience
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.
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