Fermentation

What does your favourite farmer's cheese have in common with sourdough bread with a crispy crust, a glass of sparkling homemade ginger beer or a bowl of marinated olives? The answer is that they are all fermentation products – the process by which, with the help of „ worthy“ bacteria preserve food and turn it into uniquely delicious food and drinks that benefit our health in remarkable ways.

Thanks to the growing awareness of how crucial probiotic-rich foods are to our physical and mental well-being, the ancient art of fermentation is undergoing a revival. When you add in the pleasure of home-made fermented foods and their simplicity and cost-effectiveness, it's no wonder we're squeezing, pickling and bottling our way to healthier digestion and a deeper relationship with our own nutrition.

Natural foods pioneer Holly Davis shares more and lesser-known recipes and her wisdom and experience gained from more than 40 years of teaching fermentation techniques around the world in this comprehensive collection. Thanks to her kind and conscientious guidance, you will surely find room at home for one or more fermented products that will make your heart and stomach sing.