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Ferment for Good: Ancient Food for the Modern Gut

Ferment for Good: Ancient Food for the Modern Gut

Discover the Slowest Kind of Fast Food

Hardie Grant Books

By Sharon Flynn


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Slow food for a fast world—discover the joys of fermentation.

Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, who was hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices.

Ferment for Good includes a how-to guide to the basics (why do it; what you need; and what you'll get), alongside sections on wild fermented vegetables (including sauerkraut, kimchi, brine); drinks (including water kefir, kombucha and apple cider); milk and dairy (including yogurt and milk kefir), grains (simple sourdough, dosa and injera); and Japanese traditions (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon then shares recipes and advice for incorporating these foods into every meal. These include nine variations on kraut and how to eat it (mixed through mashed potatoes, tossed through scrambled eggs, accompanying pork chops or on the side of a soft fish taco). And let's not forget about kimchi. The book contains six variations, plus a handful of recipes that incorporate it (from kimchi gyoza to Korean pancakes to kimchi fried rice).

Ferment for Good is a beautiful, personal collection to introduce you into the fermentation world - complete with photographs of selected dishes and Manga-style cartoons that channel the author's connection to Japan and offer graphic, often entertaining short tales of her adventures in fermenting.

More Details

Format: Hardcover
Publication: May 2017
ISBN: 9781743792094
Australian-born Sharon Flynn discovered fermenting while living in Tokyo more than two decades ago, but a move to Seattle was when the fermenting bug really took hold. In 2015 she completed an intense workshop with the man regarded as the father of the fermentation revival in the US, Sandor Katz, and she now runs her own Melbourne-based fermenting business, The Fermentary.

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