"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

• Avid fermentations (how my tumbleweed life snowballed into a business)
• What is fermenting?
• Why I love fermentation
• Wild fermentation
• Some terms & words
• Some stuff to know first (or read later)
• Vegetables
• Milk & dairy
• Drinks
• Japan
• Condiments & dressings (& other little adventures)