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:
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of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand.
