I love the Do Book Company books, and I had to add this great newest addition to the Do Book series to my shop. Written by the husband and wife team behind one of my favourite restaurants The Ethicurian, sadly now closed, this book is a wonderful guide to pickling and fermentation. This is a new world for me and one I’m excited to explore.

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 for gut health
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. This book is a great gift for any lover of food!

Dimensions: 11.68 x 1.78 x 17.78 cm. 160 pages. Paperback, printed on FSC-certified paper.