The Permaculture Book of Ferment and Human Nutrition
Gardening & Environment Food & Drink Health & Medicine
The Permaculture Book of Ferment and Human Nutrition by Bill Mollison is a richly illustrated softcover that blends ancient food wisdom with modern sustainability. First released in 2011, this 278-page textbook shows how fermentation preserves harvests while boosting human health.
Mollison, co-originator of permaculture, covers everything from sauerkraut and kimchi to grain ferments and probiotic drinks. Step-by-step visuals and accessible science make the techniques easy for young adults, homesteaders, and culinary explorers alike.
The generous 298 mm pages stay clean and tidy in this very good condition copy, ready for kitchen reference or sustainable-living shelves. Tagari Publications’ durable paperback format travels well from garden to classroom.
Add this authoritative guide to your collection and discover how live cultured foods can cut waste, save money, and deepen your connection to the land.
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