From the bestselling Australian authors of Niva and Yotam Kay share their wealth of knowledge and experience in making fermented foods, pickles, preserves, sourdough, koji, cured meat, ginger beer, yogurts, vinegar, kombucha, and much more. With 100 easy-to-follow, meticulously written recipes, this book will become a much-loved fermenting bible. Using these recipes is the perfect way to preserve and transform your garden's bounty into delicious classics with vibrant Middle Eastern flavors and other wonderful tastes from around the globe. Whether you are a seasoned fermenter or taking your first steps into the world of live cultures, , with its helpful tips, step-by-step instructions, and timeless techniques, is a must-have.