Holly Davis - Ferment. A Practical Guide to the Ancient Art of Making Cultured Foods.pdf

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‘With Holly’s guidance and inspiration, you can become part of the fermentation

revival.’

SANDOR ELLIX KATZ

‘The most useful and practical guide to the magical art of fermenting.’

JAIMEE EDWARDS, CORNERSMITH

What does your favourite farmhouse cheese have in common with crusty sourdough

bread, a glass of sparkling home brewed 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 and drinks 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, and 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.