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

This is one of my favourite books, there are so many fantastic recipes – I’d like to try them all! Fermented foods are not only delicious but good for you too, packed full of probiotics they are magic for your gut health.

If you’re one for taking courses there are several on offer in New Zealand, I have complied a list at the end of this blog. Here’s a write up about his interesting and in-depth book (it has wonderful pictures too).

What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits.

Thanks to an increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is experiencing a renaissance. Add to this the joy, ease and economy of making fermented foods at home, and it’s no wonder we are scrunching, pickling and bottling our way to better gut health and a deeper connection with our food.

With this extensive collection, wholefood pioneer Holly Davis shares familiar and lesser-known recipes, as well as the wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance guarantees you will find a place in your home for one or more ferments that make your heart and stomach sing.

Available at Whitcoulls for $49.99 – plus freight if ordering online

Also available on Fish Pond for quite a bit more $64.67 plus freight