The Permaculture Book of Ferment and Human Nutrition: Ancestral Wisdom Meets Modern Self-Reliance

If you’ve ever wanted to preserve your harvest using time-tested methods or unlock the deep health potential of fermentation, this book is a treasure trove. Written by permaculture co-founder Bill Mollison, it blends indigenous knowledge and scientific insight into an in-depth guide on everything from sourdough and miso to lichens and lacto-fermented vegetables. Whether you're looking to stock your pantry with shelf-stable nourishment or experiment with kefir, natto, and nutrient-dense staples, this book offers a robust foundation for homestead kitchens and fermentation fans alike.

Why It’s Tough Enough for Tough Kraut
• Comprehensive Fermentation Guide: With 14 rich chapters, this isn't just a cookbook — it's a reference manual for preserving grains, legumes, dairy, fungi, beverages, and even wild edibles through fermentation.
• Written by the Father of Permaculture: Bill Mollison brings ecological insight and cultural context into each process, drawing on traditions from Asia, Africa, and Indigenous cultures around the world.
• Nutritional & Environmental Focus: Goes beyond flavor and preservation. Mollison explores how fermented foods contribute to gut health, food security, and environmental resilience.
• Built for Lifelong Learning: Whether you’re a homesteader experimenting with your first sour kraut or a seasoned fermenter ready to dive into tempeh and traditional fish sauces, this book evolves with you.

Proven Finishing Touches
• Strong Reader Reviews: With a 4.6 out of 5 rating and over 85% 5-star reviews, readers consistently praise it as “eye-opening,” “practical,” and “essential for any permaculturist.”
• Trusted Source: Published by Tagari, Mollison’s original press, ensuring the work stays true to his legacy.
• Global and Local: Offers insight into fermentation traditions from multiple continents, while encouraging readers to work with what’s seasonal and local.

Why We Love It
This book aligns perfectly with the Tough Kraut ethos: low-tech, high-skill, earth-connected living. It doesn’t just teach you how to ferment — it shows you why it matters. On our homestead, we’re just scratching the surface, but already it’s helped us rethink how we handle our seasonal gluts. If you want to build a resilient food system from the ground up (and the cellar out), this one’s a keeper.

Specifications
• Author: Bill Mollison
• Publisher / Year: Tagari Publications, 1993
• Page Count: 272 pages
• ISBN: 9780908228065
• Format: Paperback
• Language: English