Cover -- Title -- Foreword -- Dedication -- My wholefood home -- Activate -- The creamiest oat and rye porridge -- Almond milk -- Rejuvelac -- Amaranth and sweetcorn soup -- Black turtle beans with smoky chipotle creamed corn -- Masa harina tortillas -- Avocado, sunflower and tomatillo salsa -- Quinoa and amaranth stuffed duck with pear and mandarin -- Maple and sage roasted pear, parsnips and cipollini onions -- Shiitake mushrooms, brown rice and barley -- Herbed cashew and pepper spread -- Cashew and citrus amazake cream -- Walnut pâté -- Broad bean salad with pepitas and oats -- Heirloom carrot, fennel and sprouted grain salad -- Moroccan quinoa with charred sweetcorn and créme fraîche -- Crisp and crunchy nuts and seeds -- Buckwheat, millet and sunflower seed pilau -- Pumpkin, chestnut and almond brown rice balls -- Toasted sesame and miso dressing -- Marly's toasted macadamia and banana pancakes -- Capture -- Red cabbage, arame and ginger kraut -- Red kimchi paste -- White kimchi paste -- Classic kimchi -- Crisp white radish kimchi kkakdugi -- Crunchy cucumber kimchi oi-sobagi -- Green tomato, corn and jalapeño salsa -- Finger lime and green mango chutney -- Umeboshi, umesu and pickled shiso leaves -- Ginger bug starter -- Natural sodas first fermentation -- Hot turmeric, lime and pepper bug beer first fermentation -- Local honey mead -- Wild fermented scrumpy -- Apricot and peach fruit wine first fermentation -- Vinegar mother -- Scrumpy vinegar -- Champagne vinegar -- Fiery turmeric tonic -- Raw berry shrub -- Ginger rhubarb shrub -- Raw mandarin shrub -- Mandarin shrub jelly -- Berry shrub cocktail -- Steep -- Brined beetroot with orange and juniper -- Dill-pickled cucumbers -- Pickled mushrooms and celery -- Mexican 'popping' cucumbers -- Beet kvass -- Preserved chinese citrus and spice -- Indian lime pickle -- Kumquat, cassia and bay.

One thousand slices senmaizuke -- Dutch carrot and cardamom pickle -- Green olives -- Sweet and sour tender ginger gari shoga -- Umesu-pickled ginger beni shoga -- Quick-pickled cucumber and radish shoyuzuke -- Infuse -- Dairy milk kefir first fermentation -- Ripe dairy kefir second fermentation -- Saffron, maple and vanilla kefir milk fizz second fermentation -- Cultured clotted cream -- Crème fraîche -- Cultured butter and buttermilk -- Mandarin cultured compound butter -- Kefir berry bavarois with date and almond base -- Filmjölk -- Mustard and dill filmjölk cream -- Cucumber filmjölk raita -- Filmjölk ice cream with persimmon and honey -- Water kefir first fermentation -- Ripe water kefir second fermentation -- Pineapple and ginger water kefir granita -- Coconut water kefir first fermentation -- Coconut water kefir souraid second fermentation -- Raspberry, ginger and juniper sparkleaid second fermentation -- Kaffir lime and lemongrass sparkleaid second fermentation -- Cultured apricot spread -- Kombucha first fermentation -- Jun first fermentation -- Kombucha or jun champagne second fermentation -- Strawberry and cinnamon booch second fermentation -- Silvia's dry lemon myrtle booch second fermentation -- Herb booch vinaigrette -- Leaven -- Making rye starter from scratch -- The leaven -- Versatile spelt sourdough 70% hydration dough -- Sea salty crisp breads -- Rich leavened shortcrust pastry -- My india's apple pie -- Peach, pecan and ginger cake -- Staffordshire oatcakes -- Ara'n breac celtic speckled tea loaf -- Hazelnut maple chocolate cake -- Millet idli or dosa -- Masala filling for dosa -- Hot sambar -- Green chilli and coconut chutney -- Hot chilli paste -- Injera flatbread -- Berbere spice mix -- Misr wat spicy red lentils -- Incubate -- Yonah's heirloom yoghurt -- Classic labneh -- Herby lemon and garlic labneh.

Honey, cardamom and toasted almond labneh -- Feta -- Fromage de chévre -- Salt koji shio-koji -- Roast shio-koji chicken -- Shio-koji kingfish cutlets -- Genmai (brown rice) miso -- Walnut miso -- Walnut miso broth with shiitake and udon -- Black bean tempeh -- Quick crispy coconut tempeh -- Amazake sweet cultured rice -- Toasty almond amazake -- Sour cherry and cashew amazake ice cream -- Cure -- Maple, fennel and peppercorn sirloin -- Fennel, juniper and orange cured bonito -- Fennel, juniper and orange pepper sauce -- Cured bonito canapés -- Grilled salt-cured fish -- Miso pickling bed to make miso pickles miso doko to make misozuke -- Misozuke tofu -- Making the nukadoko -- Rice bran pickles nukazuke -- Sticky pickles bettarazuke -- Glossary -- Resources -- Index -- Acknowledgments -- About the Author.