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
• Fun recipes for kids and wild cocktails for adults
• 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...

160 pages, 12 x 17.8 cm, paperback, The Do Book Co. (London).