Ferment for Good - the ultimate wild fermentation guide home brew

Ferment for Good - the ultimate wild fermentation guide home brewFerment for Good: The Ultimate Wild Fermentation Guide This is the book I wish I'd had when I started fermentinga lifetime of learning, late night recipe testing, and stories gathered from kitchens across Denmark,Japan, Korea, Java, and my own Melbourne home. I wrote it as if to dear friends, (something that I'd become good at after 20 years abroad) and also because that's what fermenters need to be: a community sharing this ancient, transformative

collage artwork by Cécile Morin-Verdier

A cup of green tea and one of these after is good too

total depth including handle 32mm (1

Easy ways to get the good bugs in

Even Asin Tibuok has become increasingly rare

Going wild: A story about an old estate

add what you have and sit it on your bench for a further 24-48 hours and watch it get fizzy

cover with muslin and leave until the kefir is to your liking

You'll use about 5g of starter per batch

we'll share the traditional techniques we learned in Java

Text by Lis Cereja

VIC using traditional European pressing methods