This is a book about ancient and modern fermenting practices, and how these practices can help rebuild one’s relationship with food, their body, and the Earth in a sustainable and liberating way. It is mostly a recipe book but the recipes give words of wisdom about the art of making the fermented food and its cultural significance. I skimmed through most of the recipes but got the heart of the books message.  I just wish the ingredients and instructions were easier to read , everything is crammed in paragraphs without proper formatting (bullet points, spacing, etc). For a recipe book that’s an automatic star deduction . But otherwise this book is great and I’ll keep it on my back burner (strawberry and pineapple vinegar was one of the most intriguing recipes)