Matthew Pennington & Nicola Cradock – Do Ferment: Gut boosters and foods that fizz
Know your kimchi from your sauerkraut? Your kefir from your kvass?
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. Discover:
- The remarkable power of lactobacillus
- Why fermented foods are key to gut health
- Fun recipes for kids and wild cocktails for adults
- 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...
160 pages, 12 x 17.8 cm, paperback, The Do Book Co. (London).
Original: $17.38
-65%$17.38
$6.08More Images
Matthew Pennington & Nicola Cradock – Do Ferment: Gut boosters and foods that fizz
Know your kimchi from your sauerkraut? Your kefir from your kvass?
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. Discover:
- The remarkable power of lactobacillus
- Why fermented foods are key to gut health
- Fun recipes for kids and wild cocktails for adults
- 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...
160 pages, 12 x 17.8 cm, paperback, The Do Book Co. (London).
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Know your kimchi from your sauerkraut? Your kefir from your kvass?
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. Discover:
- The remarkable power of lactobacillus
- Why fermented foods are key to gut health
- Fun recipes for kids and wild cocktails for adults
- 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...
160 pages, 12 x 17.8 cm, paperback, The Do Book Co. (London).
