Do Ferment by Matthew Pennington

Do Ferment by Matthew Pennington

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...

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.

SKU	Unavailable
ISBN 13	9781914168529
ISBN 10	1914168526
Title	Do Ferment
Author	Matthew Pennington
Series	Do Bks
Condition	Unavailable
Binding Type	Paperback
Publisher	The Do Book Co
Year published	2025-09-04
Number of pages	160
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.