Nourish from within — digital edition

Seventy-four gut-friendly recipes and home ferments — yoghurt, kimchi, kombucha, sourdough and the food of the whole fermenting world.

The first edition was twenty recipes and thirty pages. This one is seventy-four. Everything from the original library is still here — the cultures, the vegetable ferments, the living drinks, the sourdough pair and the everyday plates that put the jars to work. Around them sits the rest of the fermenting world: the pickle jars of Türkiye and Iran, the chilli pastes of Tunisia and Louisiana, the perpetual sour brine of a Sichuan kitchen, the rice bran bed of a Japanese one, and the preserved lemons, soured bamboo and cracked olives that whole cuisines are built on.

Every ferment carries a timeline — what the jar should look and smell like on day one, day three, week two — because the question is never what it looks like at the end. It is whether what you are looking at on Tuesday is normal.

WHAT YOU GET — three files, straight away:

EPUB, for a Kindle, Kobo or Apple Books.

PDF, the book exactly as it is printed, best on a laptop or for printing pages at home.

Phone edition — a single web page. Open it on your phone, tap Share, then Add to Home Screen, and it behaves like an app: search by recipe or by ingredient, and it works with no signal at all. This is the one we use in the kitchen.

74 recipes · 126 pages · nothing needed beyond clean jars, scales and patience.

Everything here is everyday food, not medicine. If you are pregnant, immunocompromised or managing a health condition, check with your GP before adding unpasteurised ferments.