This is a book that I always recommend on my fermentation workshops. Its written by the Irish author Dearbhla Reynolds and is packed full of easy to follow recipes. And not only how to make the ferments, but what to do with them!
I spent many a fermentation crazed 3 or 4 day and night frenzy whipping up her recipes.
Here is a Rice Miso Breakfast idea that I am going to make in the morning:
Doesn’t it sound good? Are you a savoury breakfast lover also?
In conjunction with the book or instead of, another resource of hers that I cannot recommend highly enough is her online course: Saucy- The Secret of Sauce. I love it because even I am guilty of having soggy kimchi at the back of the fridge or preserved lemons lingering and languishing in my pantry- unsure of how to use them to their potential. This course gives you 26 saucy recipes of how to use ingredients like those to transform them into incredible tasting and probiotic live sauces.
Do yourself a favour and check it out!