Ferment
The Life-Changing Power of Microbes
Published on 11. September 2025
Book
Paperback/Softback
336 pages
978-1-78733-613-1 (ISBN)
Description
**As seen on Channel 4's What Not to Eat**
'A super healthy and tasty gift for you and your gut microbiome - discover the joy of fermenting' Dr Clare Bailey Mosley
From the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation.
Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health.
Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites - from homemade kombucha and kefir, to sourdough, miso and coffee.
He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts - and reveals why fermenting is the key to good food and good health.
Ferment is the ultimate gift for anyone who wants to eat better and feel better.
Praise for Tim Spector:
'One of the visionaries leading the way. His writing is illuminating and so incredibly timely.' Yotam Ottolenghi
'No fads, no nonsense, just practical, science-based advice on how to eat well' DAILY MAIL
'Tim Spector has been exploding the myths around food and health for years' THE TIMES
'The man changing how we eat' TELEGRAPH
'A super healthy and tasty gift for you and your gut microbiome - discover the joy of fermenting' Dr Clare Bailey Mosley
From the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation.
Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health.
Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites - from homemade kombucha and kefir, to sourdough, miso and coffee.
He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts - and reveals why fermenting is the key to good food and good health.
Ferment is the ultimate gift for anyone who wants to eat better and feel better.
Praise for Tim Spector:
'One of the visionaries leading the way. His writing is illuminating and so incredibly timely.' Yotam Ottolenghi
'No fads, no nonsense, just practical, science-based advice on how to eat well' DAILY MAIL
'Tim Spector has been exploding the myths around food and health for years' THE TIMES
'The man changing how we eat' TELEGRAPH
Reviews / Votes
The master of gut health and intelligent eating, Tim Spector makes the science of fermentation, and the goodness it can bring you, exciting to read about, and the recipes are so tempting and accessible that you'll want to have a go for sure -- Hugh Fearnley-Whittingstall No one knows more about fermenting than Tim Spector - his insights have been life-changing for me -- Davina McCall I love this book just SO much. Fermentation is the original wellness hack - and Tim reminds us that the best health breakthroughs can begin in a jar. -- Liz Earle A super healthy and tasty gift for you and your gut microbiome - discover the joy of fermenting with Tim's expert guidance -- Dr Clare Bailey Mosley Tim Spector [has] done more than anyone to draw public attention to the link between gut health, immunity, ageing and mood * Daily Telegraph * A fascinating overview of the field based on copious new research. It is not just a summary of what has gone before but an exciting glimpse of the future... Spector is an engaging storyteller and his palpable enthusiasm for the microbial world is infectious * Literary Review * A persuasive, meticulously researched book... By the end of the book, I had jars of kombucha and sauerkraut brewing in my pantry * New Scientist * Tim Spector has done more than anyone to popularise the microbiome...Now with Ferment, Spector focuses on foods that can contribute their own cargo of friendly bacteria and yeasts * Financial Times * Spector is an engaging storyteller and his palpable enthusiasm for the microbial world is infectious... There is a quotable fact on every page... A practical handbook and a thorough guide to this still-developing science - one that offers its knowledge as a gateway to further research and further thought. * Literary Review * Ferment is a deep-dive on the super good for you foods... Spector finds ferments so thrilling because you eat your own science... and the research involved is gripping too * The Mirror *More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Vintage Publishing
Target group
Professional and scholarly
College/higher education
Product notice
Paperback (UK-trade)
Dimensions
Height: 231 mm
Width: 151 mm
Thickness: 27 mm
Weight
414 gr
ISBN-13
978-1-78733-613-1 (9781787336131)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
06/2026
Vintage
€16.50
Shipment within 3-4 weeks
E-Book
09/2025
Vintage Digital
€10.99
Available for download
Book
09/2025
Jonathan Cape
€31.50
Available immediately
Person
Tim Spector is Professor of Epidemiology at Kings College London and one of the world's leading scientists. He is the bestselling author of The Diet Myth, Spoon-Fed, Food for Life, The Food for Life Cookbook and Ferment, and scientific co-founder of ZOE, the gut health science company. A pioneer of microbiome research, he is among the top 100 most cited scientists in the world and was awarded an OBE for his contributions during the COVID-19 pandemic. His Channel 4 documentary series What Not to Eat (January 2026) achieved record viewing figures with more TV to come.