Announcement: New Edition of Real Food Fermentation

I'm excited to announce that the revised and expanded second edition of Real Food Fermentation is officially coming out THIS TUESDAY 25 January 2022!

Click here to buy it on Amazon. (Amazon is not my favorite, but it is crucial for driving early sales.)

Or share this link: https://amzn.to/3fRQ2hG .

The first edition came out almost ten years ago. Many things have changed in the fermentation world since then. But in my opinion, the core of the book is still right on target for new fermenters, and for experienced fermenters who are looking to hear my perspective and my twists on some popular ferments, including some of my original recipes.

Here's more detail about what's new:

There's a new section on sourdough. I go beyond explaining starting a starter and baking bread; I also explore what you can do with the "discard". Hint: Don't discard it! To be honest, I've made a whole lot more non-bread things with my starter than I have bread things. Also, I spend a bit of time talking about sourdough's origins in the context of humans consuming fermented grains, including the idea of the Bread-Beer Spectrum.

There's also a new section on natto. Why natto? Because natto may just be the perfect COVID-19 pandemic food. Science says so: "Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro". Even ignoring COVID, natto is a unique, and uniquely-healthy, fermented food. I don't use the term "superfood" lightly, but if anything is a superfood, natto is.

Finally, revising my book gave me a chance to incorporate some of my new ideas and new practices throughout what's already there. I have updated some suggestions, straighten out some measurements, and just generally given things a good polish.

We don't always get a second chance to do things like this. I'm excited about it!

Please let me know if you have questions, or if you'd like to make a quantity purchase.