“Congratulations on Fermenting: Simple, Good & Healthy — your wonderful guide that brings the ancient art of fermenting back to our kitchens. Your practical approach demystifies this timeless technique, showing how simple ingredients like salt, water, and vegetables can transform into flavorful, nutritious foods. From vegetables to dairy, meat, fish, nuts, seeds, and grains, you invite home cooks to explore fermentation with confidence and creativity.” — Gourmand World Cookbook Awards 2025

“Fermentation is a notable trend. Top chefs like Jonnie Boer are very much into fermentation.” —Hans Steenbergen, Foodtrendwatcher

“Fermenting: Simple, Good & Healthy, an awesome book with a world of information about fermenting and pickling vegetables, fruits, nuts, seeds and grains yourself. Full of skill, explanations and delicious recipes.” —Delicious

Foreword by American food writer and DIY food activist Sandor Katz

Since the publication of the first edition of Fermenting: Simple, Good & Healthy in 2015, fermenting has taken off, and more than 25,000 copies of this reference work have reached enthusiastic fermenters. Time, then, for a revised edition, with two completely new chapters. One chapter on basic fermentation techniques and a spectacular new chapter with twenty-six special recipes for the advanced fermenter.

Fermentation is the functional rotting of food. It is an ancient form of preservation, and a technique that is on the rise again. As such, it fits right into the trend of healthy eating and making food more sustainable.

Fermenting: Simple, Good & Healthy is a practical cooking and activity book, with lots of recipes. All kinds of products are covered here: not only fruit and vegetables but also dairy, meat, fish, nuts, seeds and grains. Author Christian Weij explains his basic rules and introduces you to the world of fermentation.