Fermenting Everything: How to Make Your Own Cultured Butter, Fermented Fish, Perfect Kimchi, and Beyond
The title doesn't lie, this book really does tell you how to ferment a ton of things, going way beyond the stock recipes of most fermentation guides. Make your own creme fraiche, coconut chutney, persimmon vinegar, fermented mung bean pancakes, rosehip and horseradish sauce, along with staples like sauerkraut, dill pickles, kimchi, nut cheese, and sourdough bread. A bunch of the recipes are for fermenting food that you forage: cultured magnolia buds or fizzy dandelion heads, anyone? How about some Elderberry wine? Lots of fun to be had here for the adventurous kitchen wizard, with plenty of coaching for the beginner as well.
- 288 pages
- Author: Andy Hamilton