Ferment for Good by Sharon Flynn

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This is my book. It took me a lifetime of learning, a love of sharing and loads of late-night time typing, as if to old friends. It's a labour of love as I had The Fermentary and a newly blended family all requiring attention as I wrote it.

So if you are new to fermenting - I wrote this for you - I am trying to convince you to be as into wild fermentation as I am.

In order to get words on the paper I pretended I was writing to dear friends near and far. I felt that we would perhaps become friends anyway, because my account is quite a personal one and I was sharing it with you.

Chapters on how to ferment with Dairy, Vegetables (kraut and it's variations, kimchi's, brined veggies), there's a Japan chapter (natto, sake lees, some vinegar, miso and koji ideas). And of course, there're honey ferments, mustard, injera and Idli, all the SCOBY's as well as a few non-SCOBY related drinks. And a few general favourite things and ways to eat them.

The book contains many of the recipes The Fermentary make, and of course what we make at our own blended home, for friends and extended family. Lots of stories - perhaps a bit of oversharing - from the different times and places that I picked up a new ferment skill.

Now in it's third print and forgive me for boasting, but it is available in Italian now too! Let me know if you'd like me to sign it in a particular way if it's a gift for someone. x

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