Fermenting Everything: How to Make Your Own Cultured Butter, Fermented Fish, Perfect Kimchi, and Beyond

by Andy Hamilton

Overview

Kombucha, kimchi, kefir, and more! Yes, you can ferment nearly anything—for healthy, exciting, and tasty dishes

Fermentation is the secret behind some of today’s trendiest dishes. The bonus? It can even help build a healthier gut. With an ever-growing list of ways to ferment, author Andy Hamilton is here to help readers—both newcomers and lifelong fermenters—keep up with this age-old trick for fantastic flavor.

Imparting valuable techniques and equipment expertise, Fermenting Everything provides an endless collection of innovative recipes:

• Crème Fraiche
• Sourdough Bread
• Coconut Chutney
• Rosehip and Horseradish Sauce

Fermenting Everything is a necessary companion for those who want to get adventurous in the kitchen.

 

Product Details

ISBN-13:	9781682684696
Publisher:	Countryman Press, The
Publication date:	06/16/2020
Pages:	288
Product dimensions:	7.90(w) x 7.90(h) x 0.80(d)

About the Author

Andy Hamilton is a lifelong fermenter whose work appears in the Telegraph, BBC Countryfile magazine, and many others. He can be found online at @andyrhamilton and theotherandyhamilton.com. He lives in Bristol, England, with his family.