How to make your own cultured butter, fermented fish and perfect kimchi and beyond in this magnificent book by Andy Hamilton.
Andy Hamilton is a lifelong fermenter whose work appears in the Guardian, Telegraph, BBC Countryfile magazine, and many others.
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Kombucha, kimchi, kefir, and more! Yes, you can ferment nearly anything - for healthy, exciting and tasty dishes.
What's the secret to perfect kimchi? How can you replicate your favourite ale at home? And how exactly do you "feel" your sourdough starter? Finally, one book that reveals everything you need to know about fermentation, written to show-case the whole array of foods that can be fermented. Newcomers and lifelong fermenters alike are bound to discover innovative, delicious dishes within these pages.
