Ferment : A Practical Guide to the Ancient Art of Making Cultured Foods

4.1 (139 ratings by Goodreads)
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Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. But it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.
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Product details

  • Hardback | 272 pages
  • 186 x 245 x 35mm | 1,113g
  • Millers Point, Australia
  • English
  • 1743368682
  • 9781743368688
  • 34,251

Review quote

'This brilliant book will take you safely on many culinary adventures.'

'With Holly's guidance and inspiration, you can become part of the fermentation revival.'

'The most useful and practical guide to the magical art of fermenting.'
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About Holly Davis

Holly Davis has been making fermented foods and teaching about them for over 40 years. She started as a teenager, using her mother's linen cupboard or any spare bench around the home to produce delicious pickles, cheeses and drinks. She's a wholefood chef, teacher and original co-founder of Iku Wholefood chain of macrobiotic cafes. Holly has been practising and teaching the making of fermented foods for decades, and delights in the fact that she is still learning - it's an alchemic art, not an exact science.
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Rating details

139 ratings
4.1 out of 5 stars
5 37% (52)
4 41% (57)
3 17% (23)
2 4% (6)
1 1% (1)
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