Do Ferment: Gut Boosters and Foods That Fizz.

Biographical Note:
Matthew Pennington is co-author of The Ethicurean Cookbook (Ebury, 2013) and was a founder of the award-winning Ethicurean restaurant, renowned for its commitment to sustainable practices and innovative approach. Together with his partner Nicola Cradock, he now runs Ethicurean Life, an online platform and community exploring regenerative food, microbiome health and the art of wholesome living. They travel the UK teaching classes on fermentation, foraging, cooking, and making wild drinks. They live in Edinburgh, Scotland, with their lurcher, Lint.

Table of Contents:
Prologue
Introduction
1. What is food and drink fermentation?
2. Before and aftercare: looking after your ferments
3. Sauerkrauts and other self-brining ferments
4. Ferments that retain shape
5. Condiments and other fermented sauces
6. Wild sodas and fermented drinks
Conclusion
Resources
About the authors
Thanks
Index

Review Quotes:

'A joy on every page. Full of adaptable principles for newcomers and delicious ideas and embellishments for the more experienced.' - Mark Diacono, food writer