Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. But it's easy to incorporate some homemade fermented foods into your lifestyle, if you know how. This is a recipe book in two parts. Part one: how to make basic fermented foods, from very easy sprouted nuts and seeds, through to more challenging yoghurt-making. Part two: 50 recipes for cooking with fermented foods, from sprouted grain salads to kefir berry cheesecake.