'A joy on every page. Full of adaptable principles for newcomers and delicious ideas for the more experienced.' – Mark Diacono, food writer & founder of Otter Farm

‘Accessible yet packed with ideas and information – a really beautiful book.’ - Kenji Morimoto, author of Ferment

'A fantastic little book packed with brilliant practical tips for all fermenters!’ - Tim Spector, bestselling author of Food for Life

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:
- The remarkable power of lactobacillus
- Why fermented foods are key to 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…