This book isn’t necessarily intended to be read in order from front to back; it’s meant to be explored. Most of the ferments can be made with nothing more than a few simple ingredients and a little bit of patience, but there are a few recipes that require another recipe as an ingredient. In these cases, the recipe names appear in boldface type on the ingredients list, so you’ll know to look for them elsewhere in the book.
Fermenting food is an exciting journey, full of unexpected side roads, interesting discoveries, and uniquely satisfying results. My main goal and wish is that you have fun with fermentation. If you open up to it and allow it to do so, fermentation will become a regular part of food preparation and interaction in your home. At its core, fermentation is simple, safe, and practical. Take this book not as a list of recipes for specific fermentations, but as a manual for understanding the basic principles behind several different types of fermentation. I have tried to include a range of methods and techniques that you can study and apply to whatever suits your fancy. I never do anything the same way twice and prefer to open my fermentation and creation to the infinite possibility of the moment. Instead of trying to pin down the “perfect” sauerkraut, allow each batch to be a perfect expression of your kitchen, pantry, thoughts, feelings, and abundance in different moments in time. For me, the main benefit of making your own food is the depth of connection that you gain from spending time with it. Allow that time to be free flowing and true to who you are and what you have been provided.
