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

Fermentation is the secret behind some of today's trendiest dishes and it can 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 flavour. 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 wonderful companion for those who want to get adventurous in the kitchen.

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.

Summary

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

Product details

• Authors: Andy Hamilton, Hamilton Andy
• Publisher: W. W. Norton & Company
• Languages: English
• Product format: Paperback / Softback
• Released: 17.07.2020
• EAN: 9781682684696
• ISBN: 978-1-68268-469-6
• Dimensions: 203 mm x 203 mm x 20 mm
• Weight: 620 g
• Illustrations: 100 color photographs
• Subjects: Guides > Food & drink > General, dictionaries, tables; Kochen: Konservieren und Einfrieren, TECHNOLOGY & ENGINEERING / Food Science, Cooking / Wine, COOKING / Methods / Canning & Preserving, General cookery & recipes, General cookery and recipes, Cookery: preserving and freezing, Preserving & freezing