Do Ferment - Pennington, Matthew; Cradock, Nicola
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Erscheint vorauss. 16. September 2025
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Know your kimchi from your sauerkraut? Your kefir from your kvass? In Do Ferment, culinary experts Matthew Pennington and Nicola Cradock demystify the process of food fermentation. Drawing on years of experimenting, tasting and refining at the award-winning Ethicurean restaurant, they show you how to transform simple ingredients into vibrant foods and nutritious drinks. From beetroot and caraway sauerkraut to "snozzcumbers" and elderflower water kefir, you'll learn the basic techniques to ferment almost anything. Discover: * The remarkable power of lactobacillus * Why fermented foods are…mehr

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Produktbeschreibung
Know your kimchi from your sauerkraut? Your kefir from your kvass? In Do Ferment, culinary experts Matthew Pennington and Nicola Cradock demystify the process of food fermentation. Drawing on years of experimenting, tasting and refining at the award-winning Ethicurean restaurant, they show you how to transform simple ingredients into vibrant foods and nutritious drinks. From beetroot and caraway sauerkraut to "snozzcumbers" and elderflower water kefir, you'll learn the basic techniques to ferment almost anything. Discover: * The remarkable power of lactobacillus * Why fermented foods are essential for gut health * How to build a weekly rotation of ferments in your kitchen With beautiful photography, Do Ferment provides easy-to-follow techniques that will make fizzy ferments part of your everyday. Just grab some salt, a few jars and get started...
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Autorenporträt
Matthew Pennington is co-author of The Ethicurean Cookbook (Ebury, 2013) and was a founder of the award-winning Ethicurean restaurant, renowned for its commitment to sustainable practices and innovative approach. Together with his partner Nicola Cradock, he now runs Ethicurean Life, an online platform and community exploring regenerative food, microbiome health and the art of wholesome living. They travel the UK teaching classes on fermentation, foraging, cooking, and making wild drinks. They live in Edinburgh, Scotland, with their lurcher, Lint.