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 for gut health, and 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. 'A joy on every page. Full of adaptable principles for newcomers and delicious ideas and embellishments for the more experienced.' - Mark Diacono, food writer & founder of Otter Farm.
