Author, activist and leader of the Fermentation revival Tennessee
Holly, I’m so grateful that you put the time and effort in to writing ferment! It opened my eyes to a completely new dimension of food, and has been an endless source of experimentation for me over the past few years. I love the misozuke tofu, because the outcome is completely unexpected. I always have a jar of kraut and kimchi on hand, and I use your sourdough and kombucha instructions like a bible! I honestly don’t know where I’d be without them, so many of your recipes have become staples in my household, so thank you.
DAVID JANSON, Sydney