Know your kimchi from your sauerkraut? Your kefir from your kvass? Fermented food is now an essential part of our diet – it’s tasty and we know it’s good for us. Even better, we can make it 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 beetroot 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 to gut health Fun recipes for kids and wild cocktails for adults 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...
