Fermented: A Four Season Approach to Paleo Probiotic Foods [Book Review] / by Alex Boake

Fermented is the recently-released book by Jill Ciciarelli, who runs the blog First Comes Health. It is an all encompassing guide on how to ferment different foods, all through the year. It shows you how you can preserve the bounty of each season, and the methods she presents actually enhance the foods as well, turning them into probiotic powerhouses! The book is cleanly laid out with vibrant photography by Bill Staley. Shot against white backdrops with perfect colour balance, it shows you how pretty pickles, kimchee, kombucha--and whatever other fermented foods you might imagine--can be. There are no frills or extra props to be found in the styling, but it's a presentation that really works for this subject matter.

The instructions are easy to follow, and she shows you different ways you can make the process foolproof. Even those with the so-called 'black thumb' will succeed with this book! Believe, me, I know. I've failed at fermentation so many times, that I was almost scared to make something from this book. That being the case, I picked something basic: pickles! Making the brine was easy, and preparing my cucumbers was a snap. Being nervous, I used an air lock, which I highly suggest if you're not one to monitor your projects daily. In about two weeks I had finally succeeded in making pickles! They had great crunch and a lovely flavour...just like real pickles!

With that accomplishment, and this book, I feel prepared to tackle other fermentation projects in the future. I highly recommend it for anyone who feels intimidated by the process, and wants clear step-by-step instructions. Additionally, it's a beautiful book that deserves a spot on your cookbook shelf!

Order your copy now!