COVER TO COVER
FERMENT FROM SCRATCH
By Mark Diacono, Hardie Grant, $24.99
low food is all the rage and there’s probably none slower than fermentation, which relies on the activity of bacteria and mirrors the chemistry of your own gut. From the familiar — sauerkraut, sourdough, pickles — to the perhaps more exotic — miso, kimchi, kombucha — fermented foods, says Mark Diacono, are the result of “a natural process that would happen
