A beginner’s guide to making delicious, nutritious ferments at home. Do Books inspire action and positive change.
Fermented food is now an essential part of our diet. 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 wanting to improve gut health.
A beginner’s guide to making delicious, nutritious ferments at home. Do Books inspire action and positive change.
Fermented food is now an essential part of our diet. 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 wanting to improve gut health.
