The Abundant Kitchen: A Practical Guide to Making Fermented Foods, Preserves & Pickles

Learn how to make homemade pickles, preserves, sourdough, kombucha, yogurt, cured meats, vinegar, and more!

From the bestselling authors of The Abundant Garden, Niva and Yotam Kay bring you The Abundant Kitchen—your ultimate guide to mastering the art of fermentation and preservation at home. Discover how to create delicious, probiotic-rich foods and transform seasonal produce into pantry staples full of flavor and nutrition.

Inside, you’ll find 100 easy, step-by-step recipes for making:

• Homemade pickles, jams, and preserves
• Freshly baked sourdough bread and koji-based ferments
• Naturally carbonated kombucha, ginger beer, and vinegar
• Cured meats, yogurts, and other cultured dairy products

Perfect for both beginners and experienced fermenters, this beautifully crafted guide includes helpful tips, troubleshooting advice, and inspiring flavor variations from the Kays’ vibrant Middle Eastern and global culinary influences.

Whether you’re looking to reduce food waste, live more sustainably, or simply explore the joy of homemade fermented foods, The Abundant Kitchen will become your go-to fermenting bible—filled with timeless techniques, nourishing recipes, and creative ways to preserve your garden’s bounty all year round.

Niva and Yotam Kay are the internationally bestselling authors of The Abundant Garden and The Abundant Kitchen. Based on the beautiful Coromandel Peninsula of New Zealand, they are the founders of Pākaraka Permaculture, a thriving organic market garden and education center dedicated to regenerative living, permaculture design, and sustainable food production.

Through their hands-on workshops, online courses, and books, Niva and Yotam have inspired thousands of home gardeners and food lovers around the world to grow their own food, live more sustainably, and reconnect with nature. Their approach blends traditional wisdom with modern ecological practices, helping people create abundant, resilient gardens and kitchens that nourish both body and planet.

At Pākaraka Permaculture, they cultivate a wide variety of seasonal vegetables, fruits, herbs, and fermented foods, demonstrating how small-scale, organic systems can produce incredible yields while restoring the health of soil and community. Their work has made them leading voices in the fields of permaculture, regenerative agriculture, fermentation, and sustainable living.

Whether teaching the art of home fermentation, preserving seasonal produce, or designing productive permaculture gardens, Niva and Yotam share their deep respect for the natural world and a belief that abundance begins with working in harmony with the earth.