Book - Ferment for Good

Written by Australian Sharon Flynn, considered to be Australia’s foremost expert on fermentation. Sharon spent more than 20 years immersing herself in the flavours and techniques of the ancient art of slow fermentation in Malaysia, Japan, Europe and the US before setting up her own space in the regional Victorian town of Daylesford in 2013.

There are chapters on how to ferment with dairy and vegetables  (kraut and it's variations, kimchi's, brined veggies), there's a Japan chapter (natto, sake lees, some vinegar, miso and koji ideas), and of course, there're honey ferments, mustard, injera and Idli, all the SCOBY's as well as a few non-SCOBY related drinks. And a few general favourite things and ways to eat them.