Know your kimchi from your sauerkraut? Your kefir from your kvass?
Fermented food is now an essential part of our diet – it’s tasty and we know it’s good for us. Even better, we can make it ourselves.
Drawing on years of creative experimentation at the award-winning Ethicurean restaurant, Matthew Pennington and Nicola Cradock show you how to transform humble ingredients – like vegetables, fruit, milk and grains – into vibrant foods and nutritious drinks.
From classic kimchi to beetroot and caraway sauerkraut, elderflower water kefir and ‘peackles’, you’ll learn the basic techniques to ferment almost anything. Discover:
With stunning photography, Do Ferment will make fizzy ferments part of your everyday. Just grab some salt, a few jars and get started…
Available to pre-order now. Orders will ship just before publication on 4th Sept 2025.
Copyright 2025. The DO Lectures All rights reserved.
Registered in England & Wales. Company Number: 06772325.