Fermented: A beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more
Published 7th October 2015
Size 240 x 192 x
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. This gorgeous, fully photographed cookbook includes chapters covering fruit and vegetables, milk, pulses, baking and drinks that will introduce you to unique new flavors as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi. Use fermented ingredients in dishes such as Kraut-slaw, Bacon and Potato Soup, Kimchi and Pork Salad and Smoky Grilled Tempeh. Learn how to make sweet and savory yogurts such as Coconut Yogurt or Cardamom and Rose Yogurt Cream to go with your perfected Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermentation that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.
Charlotte Pike is a graduate of the Ballymaloe Cooking School and is giving a fermentation workshop at the Ballymaloe LitFest in May 2015. She was a judge for the Guild of Food Writers Awards in 2013 and owns and runs an award-winning, free-from bakery that she set up at the age of 24 in 2009. www.charlotteskitchendiary.com