Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough

Discover the ancient art of fermentation

Celebrated for their health benefits and bold flavours, fermented foods are enjoying a delicious revival. Ferment by Holly Davis is a gorgeous, comprehensive guide to culturing foods, featuring more than 120 recipes that span from the familiar to the adventurous. With over 100 photographs, helpful charts, and Holly’s 40 years of expertise, this book is an inspiring resource for anyone interested in bringing kombucha, kimchi, sourdough, miso, pickles, and more into everyday meals.

Why we think you’ll love it: A beautifully designed and practical guide that makes fermentation approachable for beginners while offering depth for experienced cooks.

Includes:

• 120+ recipes for fermented foods and dishes that use them
• Guidance on incorporating cultured ingredients into daily cooking
• Over 100 photographs, tips, and reference charts
  

Perfect for:

• Home cooks curious about fermentation
• Experienced fermenters seeking new recipes
• Gifting to food lovers and health-conscious cooks

A cornerstone resource that connects ancient traditions with modern kitchens.