Fans of Fermenting


Fermenting resources

Yoghurt is good for you.  Its a well known fact.  Well fermented foods are pro-biotics, helping to digest foods and absorb more nutrients.  Everyone could probably benefit from regularly making and consuming a fermented food.

There’s plenty on-line about individual ferments.  But there’s two books you should know about.  They are the textbooks of many fermenting fans.


1. ‘Wild Fermentation – the Flavours, Nutrition and Craft of Live-Culture Foods’ by Sandor Ellix Katz.  Official website here …

Fermentation makes foods more nutritious, as well as delicious. Microscopic organisms – our ancestors and allies – transform food and extend its usefulness. Fermentation is found throughout human cultures. Hundreds of medical and scientific studies confirm what folklore has always known: Fermented foods help people stay healthy.
Many of your favorite foods and drinks are probably fermented. For instance: Bread, Cheese, Wine, Beer, Mead, Cider, Chocolate, Coffee, Tea, Pickles, Sauerkraut, Kimchi, Salami, Miso, Tempeh, Soy Sauce, Vinegar, Yogurt, Kefir, Kombucha.


2. ‘Nourishing Traditions – The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats’ by Sally Fallon.  Website here …


With so many ferments to try, why not start up a social occasion based around experimenting?  Transition Hobsons Bay have posted a clip about their ‘Fermenting Friday Friends‘.

So if you have been waiting for an excuse to start making beer or wine, here it is!


Submitted by Kate from Transition Hobsons Bay.