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.
Über den Autor
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.
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