'Do Ferment', The Guidebook To Making Kimchi, Kefir And More

Do Ferment is a hands-on guide to making fermented foods and drinks at home. 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.

With stunning photography, Do Ferment will make fizzy ferments part of your everyday. Just grab some salt, a few jars and get started…

‘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

You will learn:
- The remarkable power of lactobacillus
- Why fermented foods are key to gut health
- How to build a weekly rotation of ferments in your kitchen

Discover the joy of making a jar of fermented food or bottle of sparkling soda for yourself or to gift.