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Do Ferment: Gut boosters and foods that fizz.
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...
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...
- GenresCookbooks
160 pages, Paperback
Published September 16, 2025
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July 31, 2025
This is the ultimate fermentation book. It has all the basics, the formulas and the steps you need to take then it build you up from there. I've been fermenting for over 30 years and I learned some things I didn't know. I highly recommend this book fro anyone interested in fermenting. It is one of my top three books and will be reviewed often.
Displaying 1 of 1 review