The Cultured Club
The pickle on your burger, the vinegar on your salad. Preserved, fermented and cultured food is the flavour of life. Author and foodie Dearbhla Reynolds has spent her life learning and perfecting the art of preservation. Here, she shares her wisdom and recipes. From kraut and kombucha to kimchi, cultured mustard, and even a few desserts.
Dearbhla explores her own relationship with fermentation, as well as some of the health benefits and history of the practice. And if you love this, why not check out our range of fermenting kits?
Check out our full range of cook-books for more inspiration
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Hardback measuring approx. 20 x 26 x 4 cm