11 Comments

I really enjoyed this book. I wondered how much might be in it for the fairly long term committed fermenter like me, and the answer was plenty! I love the lively, friendly tone and so many great combinations. Lovely interview, thank you

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Thank you! i am massively in love with this book; it's kaledoscopic especially when you return to each chapter's illustration after having read it.

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Thanks Mark - I'm a great fan of your books and your wonderfully witty writing, especially Sour (unsurprisingly!).

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What a great interview - and a brilliant book!

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Interesting interview! I've been making miso for a few years and this was cool to read, maybe I'll try something a little more offbeat :)

"A guy I know makes miso out of absolutely everything: he’s made miso using a Colin the Caterpillar birthday cake and made it out of Greggs sausage rolls."

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I think it sounds so wild! I hadn't considered how you might turn random foodstuffs into miso.

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Mar 15, 2023·edited Mar 15, 2023Liked by Nic Miller

Yes! Have a look at https://www.instagram.com/kulturedlondon/ for more wacky miso. Jonathan is very talented (as you'd expect from Ottolenghi's main miso man).

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Mar 15, 2023Liked by Nic Miller

This is great, thanks for the link!

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Any recommendations for a first beginner's book on fermentation? Thanks

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author

If you can run to it, I'd buy this book, and Fermented Vegetables by Kirsten and Christopher Shockey.

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Thank you :)

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