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Ships within 48 hours · Estimated delivery Sep 30 - Oct 5
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Description
Do Ferment, Guide to Making Kimchi, Kefir and MoreFermented food is now an essential part of our diet its tasty and we know its 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
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 and build a weekly rotation of ferments in your kitchen. Perfect for curious cooks and anyone wanting to improve gut health and experiment in the kitchen!
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