Ferment

Ferment

A Guide to the Ancient Art of Making Cultured Foods – Author: Holly Davis

Discover the timeless craft of fermentation with this beautifully curated guide from wholefood pioneer Holly Davis. From crusty sourdough and farmhouse cheeses to sparkling ginger beer and marinated olives, this book explores how fermentation transforms simple ingredients into flavourful, probiotic-rich foods that support both gut health and overall wellbeing.

As interest in natural, nourishing foods continues to grow, fermentation is enjoying a powerful revival. This book makes it accessible, joyful, and deeply rewarding to bring these traditions into your own kitchen. With a rich collection of both classic and lesser-known recipes, Holly shares over 40 years of knowledge, guiding you step-by-step through the art and intuition of fermenting.

Her approach is warm, practical, and encouraging—reminding us that fermentation is not just a science, but a living, evolving process. Whether you're a complete beginner or an experienced fermenter, you'll find inspiration to create delicious, health-giving foods that connect you more deeply with what you eat.

About the Author
Holly Davis has been making and teaching fermented foods for over four decades. Beginning as a teenager experimenting in her family home, she went on to become a respected wholefood chef, teacher, and co-founder of the Iku Wholefood chain of macrobiotic cafés. Her lifelong passion continues to evolve, grounded in the belief that fermentation is an alchemical art—one that keeps teaching those who practise it.

Format: Hard cover
Pages: 272
ISBN-10: 1743368674
Dimensions: 24.5 x 18.6 cm