Ferment for Good: Ancient Food for the Modern Gut: The Slowest Kind of Fast Food

by Sharon Flynn

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.

Genres: Cookbooks, Nonfiction, Cooking, Food, Health

224 pages, Hardcover

Published May 9, 2017

Reviews

[Suzi]

This is an excellent book on fermenting - and yes I read it from cover to cover. I tried a few recipes when I first bought the book in May, then decided last week to read a bit of the blurb, more wordy parts and was even more fascinated, then went on to devour all that was contained. Sharon shares her knowledge in a way that makes the information accessible and provides invaluable background for those curious about the why's and wherefores. Having dabbled in a bit of kraut here, kimchi there, a few quick brine ferments, I am now encouraged to go further. She also gives ideas of incorporating this new found goodness into recipes for meals or snacks at home, or on the go. Thus enabling you to incorporate these foods more fully, rather than just a scoop on the side of whatever is on your plate.

[KJ]

Inspired to get back on the ferments. Thanks Sharon.

[Julie Donohoe]

Loved reading about Sharons journey and how she discovered fermenting. In the last year Ive realised how important good gut bacteria is to our health and this book has inspired me to do just that. Ive had kids with gut issues over the years and been wrongly told by doctors they needed medication or there was nothing wrong. Fermenting was such an unknown practice to me but have loved being educated and inspired by Sharons recipes and stories.

[A.M.]

About five years ago I started making sourdough, and now I have branched out into sauerkraut and kimchi, so as I was wandering through Kmart I saw this on the sale table and grabbed it.

Now I start my day drinking my own kombucha and eating my homemade sauerkraut; everything is going in the giant pickling jar I convinced one of the kids to get me for Christmas.

There is a lot more in here I can’t want to try out.

4 stars

[Jasper]

From Asia to the West, the author covers so many fermented methods that one can easily follow. Especially loves the little notes included in the book. I never knew kefir grains and ginger were friends, and I should let them meet once in a while. While reading along with the heartfelt written recipes, I am eager to try them out. Whether you're new to fermentation or already have some experience, this is a must-read.

[Hel]

For such a big book there isn't that much content. The author does waffle on a lot, which might be how you like it but certainly isn't for me. To me this book feels like it should be a blog. Just not feeling it.

[Carol]

Very comprehensive book with a range of interesting recipes. It changed my thinking on several ways of doing things.

[Bradley Bielenberg]

A gentle intro to the world of microbes for food transformation. Easy, reassuring instructions and background knowledge and delicious recipes.

[Beka Hanks]

This book made me cry in a public eatery.

[David]

A book by my fermenting guru’s fermenting guru.