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).

Sharon then shares 60 recipes and advice for incorporating these foods into every meal. These include nine variations on kraut and how to eat it (mixed through mashed potatoes, tossed through scrambled eggs, accompanying pork chops or on the side of a soft fish
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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.