Mini Farming Guide to Fermenting
Self-Sufficiency from Beer and Cheese to Wine and Vinegar
Brett Markham, author of Mini Farming: Self-Sufficiency on ¼ Acre, explains how to ferment just about anything you can grow, and reminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive—making your own can not only be fun but will save money. Learn to make sourdough or experiment with making wine using a countertop juice machine. Inside you’ll find recipes and instructions with checklists, extensive tables, measurements, and 150 of the author’s own photographs.
Brett L. Markham
Brett L. Markham is an engineer, third-generation farmer, and polymath. Using the methods explained in his book, he runs a profitable, Certiﬁed Naturally Grown mini farm on less than half an acre. Brett works full time as an engineer for a broadband ISP and farms in his spare time. He lives in New Ipswich, New Hampshire.