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Book Synopsis : Explore the renaissance of fermenting with Holly Davis' Ferment.What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious food. Fermentation removes many toxins from foods, and contributes nutrients, some of which have been found to have powerful therapeutic benefits. The live bacteria in fermented foods and beverages not cooked after fermentation are probiotic, helping to restore and diversify our gut microbiota. Thanks to an increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is experiencing a renaissance. Add to this the joy, ease and economy of making fermented foods at home, and it's no wonder we are scrunching, pickling?and bottling our way to better gut health .
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