Fermented: A beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more

Fermented: A beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more

3.47 (55 ratings by Goodreads)
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Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. This gorgeous, fully photographed cookbook includes chapters covering fruit and vegetables, milk, pulses, baking and drinks that will introduce you to unique new flavors as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi. Use fermented ingredients in dishes such as Kraut-slaw, Bacon and Potato Soup, Kimchi and Pork Salad and Smoky Grilled Tempeh. Learn how to make sweet and savory yogurts such as Coconut Yogurt or Cardamom and Rose Yogurt Cream to go with your perfected Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermentation that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.
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Product details

  • Hardback | 160 pages
  • 192 x 240 x 17.78mm | 657.71g
  • Kyle Books
  • London, United Kingdom
  • English
  • 75 colour illustrations
  • 1909487376
  • 9781909487376
  • 647,143

Review quote

Fermentation is a hot topic among kombucha drinkers, sourdough bakers, and health-conscious eaters hoping to benefit from the good bacteria at work converting carbohydrates to alcohol and carbon dioxide. In Fermented: A Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi, and More," British author Charlotte Pike offers simple DIY versions of global favorites, including labneh (Middle Eastern strained yogurt), blackberry vinegar, and mead (honey wine), as well as recipes for kimchi pancakes, sourdough chocolate muffins, and stir-fried tempeh with chile-peanut sauce. -- Michael Floreak Boston Globe In Fermented, Charlotte Pike offers what she calls a beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more." You both learn how to make these basic foods and then how to exploit them as components of complete dishes: from apps to desserts. Cooking by the Book
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About Charlotte Pike

Charlotte Pike is a graduate of the Ballymaloe Cooking School and is giving a fermentation workshop at the Ballymaloe LitFest in May 2015. She was a judge for the Guild of Food Writers Awards in 2013 and owns and runs an award-winning, free-from bakery that she set up at the age of 24 in 2009. www.charlotteskitchendiary.com
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Rating details

55 ratings
3.47 out of 5 stars
5 9% (5)
4 38% (21)
3 44% (24)
2 9% (5)
1 0% (0)
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