Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough by Holly Davis

  • The creamiest oat and rye porridge (page 28)

    from Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods Ferment by Holly Davis

    • Categories: Breakfast / brunch
    • Ingredients: rolled oats; rolled rye; whole oats; milk
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  • The leaven

    • grace_xe2lnk on April 15, 2026

      Took 3 weeks but turned out great. Even used unfiltered tap water…

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  • ISBN 10 1452175179
  • ISBN 13 9781452175171
  • Published Mar 05 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.

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