The Little Book of Fermented Foods

The Little Book of Fermented Foods by Lynda Balslev is a user-friendly, no-fuss introduction to fermentation—exploring its health benefits, global traditions, and delicious possibilities. It includes 25 easy recipes and DIY tips for making kimchi, yogurt, sourdough, tepache, and more at home.

For thousands of years, people around the world have been fermenting foods—not just to preserve them, but to unlock hidden flavours, improve digestion, and boost nutrition. From spicy kimchi and creamy cheeses to fizzy kombucha and umami-rich miso, fermented foods are more than just tasty—they're a powerful tool for health and vitality.

This book is a simple guide to the world of fermentation. It explains what fermentation is, how it works, and how to use it to enhance your diet. You’ll also explore the origin of fermentation as a universal preservation method and culinary tradition. Plus, you’ll discover an atlas of fermented specialties from around the world—along with 25 easy-to-make recipes and practical tips for DIY success.

Almost every cuisine in the world includes a pickled or fermented food. The recipe range includes:

• Korean Kimchi
• German Sauerkraut
• Sourdough Bread
• Homemade Yogurt
• Preserved Lemons
• Mexican Tepache

Whether you're a beginner or looking to expand your fermenting know-how, this book offers a delicious and approachable way to bring time-tested tradition and modern health to your table.