In this book, culinary experts Matthew and Nicola Pennington demystify the process of food fermentation.

Know your kimchi from your sauerkraut? Your kefir from your kvass?

Fermented foods are now an essential part of our diet - they're tasty and we know they're good for us. Even better, we can make them ourselves.

Drawing on years of creative experimentation at the award-winning Ethicurean restaurant, Matthew Pennington and Nicola Cradock show you how to transform humble ingredients - like vegetables, fruit, milk, and grains - into vibrant foods and nutritious drinks.

From classic kimchi to beetroot and caraway sauerkraut, elderflower water kefir and 'peackles', you'll learn the basic techniques to ferment almost anything. Discover:

• The remarkable power of lactobacillus
• Why fermented foods are key for gut health
• How to build a weekly rotation of ferments in your kitchen

With stunning photography Do Ferment will make fizzy ferments part of your everyday. Just grab some salt, a few jars and get started...