The Permaculture Book of Ferment and Human Nutrition
Alternative Health Nutrition Environmental Science Permaculture Fermentation & Fermented Foods Sustainable Agriculture Self-Sufficiency & Homesteading Traditional Food Preservation
The Permaculture Book of Ferment and Human Nutrition is the 2011 soft-cover re-issue of Bill Mollison’s underground classic, long out-of-print and now hunted by homesteaders, chefs, and herbalists alike. In 278 heavily-illustrated pages, the father of permaculture moves beyond gardens and guilds to show how microbes can become the second harvest of any small farm or apartment kitchen. From kefir grains and sourdough to Indonesian tempeh, Japanese miso, Ethiopian tej honey-wine, and even Aboriginal honey-ant ferments, Mollison documents traditional techniques that preserve food, boost nutrition, and cut energy use—all while building closed-loop systems that mirror natural ecology.
What makes this copy special is its condition: a clean, tight paperback in very good shape, printed by Tagari Publications on the same oversized 298 × 203 mm format as the original, so the detailed line drawings and data tables remain crisp and usable. Owners repeatedly praise the book’s spiral of recipes, science, and folklore: learn how to culture fish sauce without salt, convert whey into probiotic drinks, or build a solar dehydrator from scrap plywood and glass. Each section cross-references the others, so a chapter on sauerkraut links to soil biology, human gut health, and grey-water management—true whole-system thinking that has become the hallmark of advanced permaculture design courses.
Collectors value the 2011 edition because it retains Mollison’s unedited voice and the multicultural recipes that were trimmed from later reprints. Whether you are a young adult setting up your first fermentation station or an experienced prepper looking for low-tech food security, this illustrated textbook is a field guide to turning ordinary produce into long-storage, high-bacteria superfoods without electricity or expensive gear. Secure a copy now while clean, unmarked examples are still circulating; used prices have been rising steadily as more people discover that small-batch ferments are the tastiest path to household resilience.
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