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Real Food Fermentation for Beginners: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
144 pages, Paperback
Published August 12, 2025
About the author
Alex Lewin
29 books27 followersI am an author, software engineer and architect, fermenter, health coach, real food activist, trained chef, raw milk drinker, motorcycle and scooter rider, and urban bicyclist. I write the blog Feed Me Like You Mean It. I think that Ball jars are the ultimate glassware. My heroes include Sandor Katz, Sally Fallon, Vandana Shiva, Kurt Vonnegut, Anthony Bourdain, and Alan Turing.
My first book, Real Food Fermentation, came out in June 2012. It is the first fully illustrated, step by step guide to creating simple fermented foods at home.
I have been featured for my work in numerous publications, including Harvard Magazine, Boston Globe, Edible Boston, Stuff Magazine (Boston), and on public radio.
Andrew Weil was one of the first influences on my food consciousness. He taught me that pharmaceuticals are not generally the answer for chronic health problems. Barry Sears showed me that what we eat, and when we eat it, can have a huge influence on our energy levels. Others have shown me that the Standard American Diet is just that--SAD. For a long time, I read all the health and wellness books I could find. Many of them struck a chord, but I always felt like I was getting only a small piece of the story. Then Sandor Katz revealed to me the magic of fermentation, and Sally Fallon showed me how the rest of the puzzle pieces fit together.
I believe that the key to creating sustainable and healthy food supply chains throughout the world is for each of us to demand real food, local food, and healthy food, and for us to prepare that food in a conscious manner.
My first book, Real Food Fermentation, came out in June 2012. It is the first fully illustrated, step by step guide to creating simple fermented foods at home.
I have been featured for my work in numerous publications, including Harvard Magazine, Boston Globe, Edible Boston, Stuff Magazine (Boston), and on public radio.
Andrew Weil was one of the first influences on my food consciousness. He taught me that pharmaceuticals are not generally the answer for chronic health problems. Barry Sears showed me that what we eat, and when we eat it, can have a huge influence on our energy levels. Others have shown me that the Standard American Diet is just that--SAD. For a long time, I read all the health and wellness books I could find. Many of them struck a chord, but I always felt like I was getting only a small piece of the story. Then Sandor Katz revealed to me the magic of fermentation, and Sally Fallon showed me how the rest of the puzzle pieces fit together.
I believe that the key to creating sustainable and healthy food supply chains throughout the world is for each of us to demand real food, local food, and healthy food, and for us to prepare that food in a conscious manner.
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