Ferment
Holly Davis
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Recommended by Terry and the Cake Shop team
‘Davis writes in a way that is profoundly approachable. Her style is punchy, buoyant, full of colour; there’s a touch of that Aussie familiarity that makes me feel right at home. The recipes are easy and accessible, but always satisfying for the curious palate.’
From the publisher
Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. But it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.