More than ever, we need to understand the relationship between our gut, our health and our food. Living in today’s fast-paced, over-processed world, we can forget how important good food and good bacteria are to maintaining our physical and mental wellbeing. This book focuses on giving you both the history and the science behind fermented foods, and their importance in your diet. It covers how fermentation works, providing you with recipes to get you started. Once you start fermenting, it is important to know how to incorporate these types of foods into your daily life, so ideas are given to help you out in this regard.

The goal is to have you make, eat, and love fermented foods. Eat a little every day, change your microbiome, improve your gut health and change your life.

Part One: The History of Fermenting Introduction Early Evidence of Fermentation Types of Fermentation

Part Two: The Science of Gut Health The Digestive System Microorganisms Fermentation The Human Microbiome and Microbiota Gut Microbiome and Disease

Part Three: The Art of Fermenting Wild Fermentation Assisted Fermentation Ingredients Equipment Hygiene and Fermenting

Part Four: Recipes and How to Use Them in Your Daily Life Yoghurts Simple Cheeses Probiotic Drinks Fermented Vegetables Sourdough Bread Troubleshooting