Do Ferment

Know your kimchi from your sauerkraut? Your kefir from your kvass?

Fermented food should be 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 and why fermented foods are key to gut health Try out fun recipes for kids and wild cocktails for adults and build a weekly rotation of ferments in your kitchen and your diet.

With stunning photography, Do Ferment will make fizzy ferments part of your everyday. Just grab some salt, a few jars and get started...

Part of the Do Books series - Inspirational pocket guides for Doers. Check out the rest of the series here.

Who wrote it?
Matthew Pennington & Nicola Cradock

How does it come?
Paperback,128 x 170mm 160 pages