Gut Health & Fermenting at Home
Your gut in plain words, thirty plants a week, and safe step-by-step sauerkraut, kimchi, kefir, kombucha and sourdough.
44 pages A4 · phone edition 89 pages
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The full guide goes on sale this week.
About this guide
Your gut is home to trillions of tiny living things, and what you eat helps them thrive. This friendly, plant-based guide explains your gut in plain words and shows you how to ferment food safely at home.
More about this guide
Part one is your gut, explained: the microbiome, the gut–brain link and the vagus nerve, why fibre matters, how to reach thirty different plants a week, and what prebiotics and probiotics can and cannot do.
Part two is fermenting at home: salt, jars, mould and when to throw a batch away, then step-by-step sauerkraut, plant-based kimchi, water kefir, kombucha, sourdough and miso, plus quick ferments and a Scottish wild garlic ferment.
Part three is an honest look at what the research does and does not show, a Scottish seasonal fermenting year, and a gentle two weeks with red-flag symptoms and UK support contacts. Sources for every chapter.
What’s inside
- The guide in one page
- The world inside your gut
- The gut–brain connection
- Fibre: the gut’s favourite food
- Thirty plants a week
- What else shapes your gut
- Fermentation basics and food safety
- Sauerkraut
- Plant-based kimchi
- Water kefir
- Kombucha
- Sourdough
- Miso, quick ferments and Scottish traditions
- The evidence, honestly
- A Scottish gut-friendly year
- A gentle two weeks, and when to see a doctor
- Jargon buster and sources
Not medical advice. This guide is for general interest and education only. If you have gut symptoms that worry you, or that last, speak to your GP.
