Description

Fermented foods are now an essential part of our diet they’re tasty and we know they’re good for us. Even better, we can make them ourselves. Drawing on years of creative experimentation at the award-winning Ethicurean restaurant, Matthew Pennington and Nicola Cradock show you how to transform humble ingredients like vegetables, fruit, milk, and grains into vibrant foods and nutritious drinks. From classic kimchi to beet and caraway sauerkraut, elderflower water kefir and ‘peackles’, you ll learn the basic techniques to ferment almost anything. Discover: -The remarkable power of lactobacillus -Why fermented foods are key for gut health -How to build a weekly rotation of ferments in your kitchen. With stunning photography Do Ferment will make fizzy ferments part of your everyday. Just grab some salt, a few jars and get started…

Publisher Review

A joy on every page. Full of adaptable principles for newcomers and delicious ideas and embellishments for the more experienced. Mark Diacono, food writer & founder of Otter Farm.