Do Ferment

Gut boosters and foods that fizz.

Häftad, Engelska, 2025

139 kr

Skickas . Fri frakt över 249 kr.

Beskrivning

Know your kimchi from your sauerkraut? Your kefir from your kvass? Fermented foods are now an essential part of our diet they're tasty and we know they're good for us. Even better, we can make them 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 beet 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 for gut health 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...

Produktinformation

Utgivningsdatum:2025-09-04
Mått:120 x 178 x 16 mm
Vikt:214 g
Format:Häftad
Språk:Engelska
Antal sidor:160
Förlag:The Do Book Co
ISBN:9781914168529

Utforska kategorier

Matlagning med särskilda redskap och tekniker inom Mat och dryck

Mer om författaren

Matthew Pennington is co-author of The Ethicurean Cookbook (Ebury, 2013) and was a founder of the award-winning Ethicurean restaurant, renowned for its commitment to sustainable practices and innovative approach. Together with his partner Nicola Cradock, he now runs Ethicurean Life, an online platform and community exploring regenerative food, microbiome health and the art of wholesome living. They travel the UK teaching classes on fermentation, foraging, cooking, and making wild drinks. They live in Edinburgh, Scotland, with their lurcher, Lint.

Recensioner i media

'Accessible yet packed with ideas and information a really beautiful book. Kenji Morimoto, author of Ferment. 'A fantastic little book packed with brilliant practical tips for all fermenters! Tim Spector, bestselling author of Food for Life. 'Neat, practical, inspiring. Even includes recipe for fermented snozzcumbers. I m in!' Kathy Slack, food writer & veg grower. 'A wonderful book and right up our street. Can t wait to get inspired to ferment more!' Anja Baak, Great Glen Charcuterie. 'Beautiful, accessible and joyful!' Anna Koska, author of From Field & Forest. 'So excited for this book! Matthew and Nicola have been a huge source of knowledge for me for so many years. And it's no secret that I loved their restaurant, The Ethicurean.' Grace Mandeville, presenter & co-founder, The Little Holding