Ferment For Good Ancient Foods for the Modern Gut: The Slowest Kind of Fast Food


Discover the joys of fermentation in its myriad variations. This book covers the basics (why do it; what you need; and what you’ll get), alongside sections on fermented vegetables (sauerkraut, kimchi, brine); drinks (water kefir, kombucha and apple cider); milk and dairy (yoghurt and milk kefir), grains (simple sourdough, dosa and injera); and Japanese traditions (including miso & tamari, soy sauce, sake kasu and pickled ginger).
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ISBN:

9781743792094

Format:

Hardback

Pages:

224

Dimensions:

23cm x 19cm

Weight:

920g

RRP:

£16.99

Category:

Food & Drink

Publisher:

Hardie Grant Books

Published:

04 May 2017

ABOUT THE AUTHOR

Sharon Flynn

Sharon Flynn is the founder of the award winning, fermented food and drinks company, The Fermentary. Sharon’s passion for natural fermentations began as a 20 year old in Japan where a local ‘sobo’ (Japanese for grandmother) taught her to make household ferments like miso, tofu, tsukemo (pickled vegetables) and, of course, kimchi.