Ferment

A breezy, beguiling guide to sauerkraut, kimchi, sourdough, vinegar and all things fermented. [Mark] clearly explains the practical principles behind the process and offers up a slew of recipes that make the most of vital, vivid ingredients. * The Simple Things *
If you want your eager-to-ferment hand held, Mark Diacono is your man. His new, short, vividly imaginative book kept me on what I used to think of as the daunting road to being a fermenter – to making fermented foods a bigger part of my daily eating. * Sheila Dillon *

Mark Diacono is lucky enough to spend most of his time eating, growing, writing, and talking about food. He has written a number of award-winning books, including:

• A Year at Otter Farm
• A Taste of the Unexpected
• Sour
• Herb and Spice

Known for growing everything from Szechuan pepper to pecans to Asian pears, Mark’s refreshing approach to growing and eating has done much to inspire a new generation to grow some of what they eat. He was involved with River Cottage, appearing in the TV series, running courses and events at River Cottage HQ, and he has written four River Cottage books.

Mark has a monthly column in The Sunday Times and writes regularly for a range of publications including The Telegraph, Delicious, and Country Life. His features have appeared in The Observer, Guardian, and National Geographic, among others. He also speaks and demos at food festivals around the UK and writes for an engaged and growing audience on his Substack: ‘Mark Diacono’s Imperfect Umbrella’.

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