Ferment: The Life-Changing Power of Microbes

by Tim Spector

**As seen on Channel 4’s What Not to Eat**

‘A super healthy and tasty gift for you and your gut microbiome – discover the joy of fermenting’ Dr Clare Bailey Mosley

From the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation.

Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health.

Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites – from homemade kombucha and kefir, to sourdough, miso and coffee.

He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts – and reveals why fermenting is the key to good food and good health.

Ferment is the ultimate gift for anyone who wants to eat better and feel better.

Praise for Tim Spector:

‘One of the visionaries leading the way. His writing is illuminating and so incredibly timely.’ Yotam Ottolenghi

‘No fads, no nonsense, just practical, science-based advice on how to eat well’ DAILY MAIL

‘Tim Spector has been exploding the myths around food and health for years’ THE TIMES

‘The man changing how we eat’ TELEGRAPH

Genres: Nonfiction, Food, Science, Health, Cookbooks, Biology

309 pages, Kindle Edition

First published September 11, 2025

About the author

Tim Spector is Professor of Genetic Epidemiology at Kings College, London and Director of the TwinsUK Registry, which is one of the worlds richest data collections on 11,000 twins. He trained as a physician with a career in research, which since 1992 has demonstrated the genetic basis of a wide range of common diseases, previously thought to be mainly due to ageing and environment. Most recently his group have found over 400 novel genes in over 30 diseases, such as osteoporosis, osteoarthritis, melanoma, baldness, and longevity. He has published over 600 research articles in prestigious journals including Science and Nature. He coordinates many worldwide genetic consortia and is currently at the forefront of research with a highly competitive European Research Council Senior Investigator award to study Epigenetics – a new exciting research area into how genes can be altered. He is the author of several books for the scientific and public communities and presents regularly in the media.

Reviews

[Niki · Rating 4 out of 5]

I enjoyed reading this as an avid fermenter, and there are a couple of recipes I will add to my already (some might argue) excessive fermentation repertoire. Marked down because as with all Tim Spector’s books he quotes a lot of unpublished studies, states a lot of opinion as fact and I worry that everyone believes everything that he says (because he’s a prof) without questioning any of the evidence.

[Laura Haynes · Rating 4 out of 5]

I picked this up to learn more about gut microbes and the science behind fermented foods. The science-y sections were really interesting and explained the benefits of different foods. I also loved that Momo Kombucha got a shout-out, as it’s something I buy from time to time, so I was glad to see it make the cut!

But most of the book is recipe-focused, and I’m just not someone who’s going to ferment things at home… I’d rather spend the money buying good fermented foods than make them myself, so a lot of those sections weren’t really relevant for me. So, I enjoyed the educational side but didn’t get much use from the DIY recipe!

[Anita · Rating 2 out of 5]

Will rate a 2 as for me personally I wouldn't dare make anything from book.
It was interesting but not as helpful for me as the last book I read by Tim
' Food for life ' or something.
Yeh didn't really learn anything I dont already know.

[J.T. · Rating 3 out of 5]

Good information about a variety of topics, but more focused on the science than being a hands-on volume. The audiobook is a solid long-form podcast, but I find Sandor Katz's books on the topic far more useful.

[Lauren Morgan · Rating 5 out of 5]

Love that is has recipes

[Edward Bunker · Rating 3 out of 5]

would recommend getting the physical version.

[Clare Staines · Rating 4 out of 5]

Good book to keep coming back to. Needs another edit. Spaces are missing in one spot and I think tablespoons were mistakenly used rather than teaspoons in one of the kombucha recipes

[Jonas · Rating 3 out of 5]

Some good and forward thinking ideas, but too focused on climate worries and self promotion via ZOE

[Sam · Rating 4 out of 5]

Very useful book. I liked all the science behind different sorts of ferments and recipes easy to follow.