We’re all becoming aware of the importance of good stomach bacteria to our health – Michael Mosley has certainly been on a mission to spread the word. We stock quite a few books on fermenting, but I just love this new book by Sydney wholefood guru Holly Davis. It’s a superbly set out and illustrated book that will have your mouth watering. Best of all, Holly Davis makes preparing fermented foods a breeze.There are numerous versions of Kimchi, salsas and chutneys. Fermented drinks like ginger beer, mead, various vinegars, shrubs (a kind of fruit concentrate) are all covered and there are great recipes for brined foods – pickle your own vegetables with these recipes, or if your lemon tree is full now think of preserving them. It’s easier than you think to make your own cultured foods like kefir, crème fraiche, butter, buttermilk, Kombucha. If baking is your thing, leavened foods are thoroughly covered: sourdoughs, pastries, cakes, batters, flatbreads. Incubated foods are there too - yogurts and labneh, cheeses, the Japanese koji and miso, the Indonesian tempeh. And Cured foods – vegetables, meat, fish and tofu cured with salt or a ferment – get thorough coverage too.
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