The Science of Fermentation

Josh Smalley, Kenji Morimoto and Emily Leeming give you all the information you need to start your adventure of fermented food, whether you want to make pickles, prepare miso from scratch or discover flavour-packed recipes to cook with shop-bought ingredients.

Recent research encourages us to eat thirty plants a week to help our microbiome to thrive.

Understand the science behind the powerful two-way path between gut and brain and the foods that benefit the pathway so well.

Boost your life from the inside out by making healthy and delicious choices with guidance and live demos from our panel of authors, registered dieticians and fermenting experts.

In conversation with Daze Aghaji.