Rediscover the ancient art of the slow craft. Transform your kitchen into a living larder.
In a world that moves too fast, Ferment is an invitation to slow down. Award-winning author and grower Mark Diacono takes the mystery (and the fear) out of fermentation, showing you how to harness beneficial bacteria to create flavors that are deeper, bolder, and better for your gut.
From the sharp crunch of a perfect kraut to the fizzy zing of homemade kombucha, this book is a comprehensive masterclass in preservation. Mark’s "flavor-first" approach ensures that every project isn’t just a science experiment—it’s a culinary revelation.
Why You’ll Love This Book:
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Master the Fundamentals: Clear, step-by-step instructions for everything from Kraut and Kimchi to Kombucha, Kefir, and Sourdough.
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Beyond the Jar: Mark doesn't just show you how to ferment; he provides stunning recipes on how to cook with your ferments once they're ready.
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Gut Health Made Simple: Learn the science of probiotics and how "living food" supports your wellbeing.
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Reduce Waste: Discover how to make food last longer, turning seasonal gluts into year-round delicacies.
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Beautifully Photographed: A gorgeous addition to your bookshelf or kitchen counter that is as inspiring to look at as it is to use.
What’s Inside:
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The Basics: Essential equipment, salt ratios, and safety tips for the nervous beginner.
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The Classics: Reliable methods for ginger beer, tepache, yogurt, and pickles.
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The Creative: Unique infusions and flavor combinations that you won't find in standard grocery stores.
About the Author
Mark Diacono is an award-winning food writer, photographer, and farmer. Known for his work with River Cottage and his own Otter Farm, Mark has spent his career encouraging people to grow and create their own food. His writing is celebrated for being as witty and engaging as it is deeply informative.
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