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Do Ferment: Gut boosters and foods that fizz. (Do Books, 43)
Know your kimchi from your sauerkraut? Your kefir from your kvass? 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 s…
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