Ferment From Scratch: Slow Down to Make Food Last

From homemade kimchi and kombucha to shrub cocktails and making your own pickles, award-winning food writer Mark Diacono offers recipes that maximise the transformative power of fermentation. This process takes little of your time, it is particular yet simple, and the results are extraordinary. Packed with useful, accessible information and focussing on back-to-basics skills, this no-nonsense series is designed to inspire you to slow down and get creative in the kitchen.