Live on reddit AMA right now and taking questions on Tabasco dominance, favourite microbial interactions and how fermentation helped evolve our brains reddit.com/r/Cooking/comm…

All worth it to bring another further into the fermenting fold! Congrats on the pickles 🫙🥒🫧

Packing list for Friday's Hay Festival talk: ☑ A couple of good books by Henry Dimbleby & Dr Eleanor Barnett (+ 1 kombucha-bound) ☑ A change of clothes ☑ 4kg of kimchi ☑ 3 litres of tepache ☑ 100 sample cups What've I missed?

I just met BBC Radio 4 Alexei Sayle's Strangers On A Train on the way to Hay Fest - we chatted about kimchi, natto and gastrodiplomacy (and my book). Listen out for the London->Hereford episode in July!

That was great fun! Thanks Hay Festival, and my ace co-panellists Pao and Polly Russell and to everyone who came along to see us.

James it was lovely to chat on our journey to Hereford. We wish you all the best with the new book. We definitely all learnt something about kimchi! - #AlexeiSayleStrangersOnATrain #AlexeiSOAT #BBCRadio4 #BBCRadio #BBC #RideProductions #AlexeiSayle #StrangersOnATrain

It’s publication day for my new book VEGETABLES. I’m chuffed to bits that some people I greatly admire have said kind things about it. I hope you enjoy it. If you fancy buying it, Hive has it at a third off hive.co.uk/Product/Mark-D…

Hoping to wake up to the Tories being chased out like the foxes off the food bins.

Just been on BBC Radio 4 with BBC Radio 4 Alexei Sayle's Strangers On A Train chatting kimchi and sardines (last 7 mins) bbc.co.uk/programmes/m00…

Just discovered Scavengers Reign and it's like Moebius & Jeff Vandermeer had weird space sex while David Attenborough watched. I love it.

Thanks very much for the kind book recommendation Mark Diacono in this great fermentation guide by Clare Finney theguardian.com/lifeandstyle/a…

So, the pattern of the office cubicle walls in Ludwig is definitely a code, right? Rosicrucian cipher? (if this is revealed in a later episode just pretend I've been v smart pls)

Fermented food is literally all around. Why do we love them so much? When did we start making them intentionally, and crucially are they good for our health? With James Read Of Cabbages and Kimchi, A History of Fermentation in Ten Foods shows.acast.com/the-delicious-… via Acast

It was such a pleasure to talk to James and to taste some home-made fermentation in action, like Soy sauce, tepache, and kimchi! And of course trace the long history! with James Read

Alright, I'm finally moving to #bluesky properly. Here's the link for my occasional fermenting & food chat (don't redact pls) bsky.app/profile/jamesr…

It's gift-buying time! If you've got anyone ferment-curious in your life, I've put together a whole list of my favourite ferment & ferment-adjacent books (yes, my own has snuck on there, I'm shameless) including @bookishjulia Caroline Gilmartin meg muckenhoupt uk.bookshop.org/lists/a-few-of…

My book's just been indexed on @eatyourbooks - if you don't already use it, it's a great website that lets you search all the recipes in your cookbooks (e.g. for sauerkraut, to remind yourself you could be making pierogi with it) eatyourbooks.com/library/232211…

First thing I've written since my second-born, and I really enjoyed it! A piece about why I love fermentation for ckbk's 'Consuming Passions' series - thanks for the commission Matthew Cockerill app.ckbk.com/features/consu…