Fermenting Everything: How to Make Your Own Cultured Butter, Fermented Fish, Perfect Kimchi, and Beyond

by Andy Hamilton

Kombucha, kimchi, kefir, and more! Yes, you can ferment nearly anything—for healthy, exciting, and tasty dishes
Fermentation is the secret behind some of today’s trendiest dishes. The bonus? It can even help build a healthier gut. With an ever-growing list of ways to ferment, author Andy Hamilton is here to help readers—both newcomers and lifelong fermenters—keep up with this age-old trick for fantastic flavor.


Imparting valuable techniques and equipment expertise, Fermenting Everything provides an endless collection of innovative recipes:



Creme Fraiche
Sourdough Bread
Coconut Chutney
Rosehip and Horseradish Sauce

Fermenting Everything is a necessary companion for those who want to get adventurous in the kitchen.
 

Genres: Nonfiction, Cookbooks, Food, Cooking

288 pages, Paperback

Published June 16, 2020

About the author

Andy Hamilton is an award-winning non-fiction author and all-round nice chap.

Andy's books reflect his joy of life. They include the best-selling The First Time Forager, Booze for Free; Fermenting Everything, The Perfect Pint, The Selfsufficientish Bible and his brave and thoroughly researched unique nature memoir meets popular science and self-help - New Wild Order. A book that profoundly and utterly changed his life (for the better).

Andy is currently writing acid house tunes, poetry, and he is collecting experiences in the natural world for a new book non-fiction book. He is also tinkering with a novel.

He also finds time to be a hands-on Dad to two young children and to potter about his hilltop area of Bristol drinking tea. He's also turning his small steep garden into a nature haven.

Reviews

[Cat · Rating 3 out of 5]

The thing about this book? It actually lives up to its title. It covers everything ! For me, that was actually a problem. I wanted something smaller, more focused. I sure as Hell did not want to start roaming my local park, looking for potential ingredients. YMMV on this point, I do realise, but I simply don't have the room for most of these projects. The other main flaw, as always, with so many of these books, is that the sources for materials and equipment recommended is orientated towards the United States. Or the UK. So Canadian readers will have something of a struggle finding both at reasonable prices. I know I have.
That said, the book really is comprehensive, giving you ample background, and even some, much, needed history, about the fermented foods the author talks about. It also has a genuinely useful bibliography/recommended reading list, incredibly helpful, especially if, like me, you don't want to start literally fermenting everything.

[Rafel Heathcliff · Rating 5 out of 5]

It's very inspiring to read a recipe book with ingredients you can actually gather from your nearby park. I personally find that fermented food has an addictive element to it. And yes, all the hype about the health benefits of fermenting is deserved since it's tasty, good for you and ridiculously cheap to make. It was fascinating to read about the history of yeast and fermenting and recipes from other countries. I have definitely found my new hobby.

[Richard Jones · Rating 5 out of 5]

What a great book. The recipes are interesting and the instructions are clear. Opens up a whole new area of imaginative use of food. The book is also really well written in an engaging and informative style.

[Trace · Rating 3 out of 5]

Not my favorite book on this topic. Although there were some recipes that looked great, I don't think I'll be purchasing this one for my personal library.

[A Spicer · Rating 4 out of 5]

Very well written on the topic. Include some history, interesting recipes and also tips. Inspiring and now I cannot wait to try the recipes!