Do Ferment - A Guide To Making Kimchi, Kefir And More

From the popular Do Books collection, a beginner’s guide to making delicious, nutritious ferments at home.

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 and build a weekly rotation of ferments in your kitchen.

Perfect for curious cooks and anyone wanting to improve gut health and experiment in the kitchen!