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Review ------ 'This is exactly the sort of book I would have loved to find when I was beginning my journey with fermented foods clear, concise and confidence boosting.' --Darina Allen 'This is a clear, comprehensive look at all the things you can do with beneficial bacteria, from making yoghurt and labneh, to sourdough baking and fermenting fruit.' --The Guardian 'culture is the new culture, kimchi is the new Kimye ... [Fermented] teaches you how to make these decaying delicacies at home'. The Times 'Pike's book [has] interesting recipes incorporating fermented foods into everyday eating.' Irish Times 'This beginner's guide to making your own fermented foods is bang on trend. [...] Charlotte Pike has chosen recipes that require minimum input and no spet equipment.' Waitrose Weekend 'the offerings I produced after the cookery session I had with Charlotte Pike, author of a new book on fermentation, were not only delicious but went down well with the family.' Dr Ellie Cannon, The Mail on Sunday 'Now that we've all learnt that the live probiotics in pickled foods are great for our gut , an unexpected strand of -conscious cooking is epitomised by Charlotte Pike's Fermented. The unusual book teaches us the principles that lie behind fermented food, and how to indulge in the trendiest pastime of 2015 at home to live better and longer.' Nick Lander 'The perfect book to have for a creative day in the kitchen.' Calgary Avansino, Vogue 'Fermenting adds delicious and complex flavours to food - think sourdough breads, and cheese [...] Fermented foods are alive with a variety of bacteria, making them a probiotic powerhouse that restores the flora in our gut, having positive effects on our immune system. For an easy-to-digest and informative guide, we love Fermented by Charlotte Pike.' --Good Housekeeping Book Description ---------------- Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi.