Recipes
Living food
Ferments and the everyday plates to eat them with.
Fermenting sounds like a project and isn’t. Most of what follows is a jar, some salt and a week of leaving it alone. It costs almost nothing and it’s the single easiest change we know of that your gut will actually notice.
I
Milk cultures
Yoghurt, labneh, milk kefir, coconut yoghurt
II
Vegetable ferments
Kimchi, sauerkraut, lacto carrots, beet kvass, dill pickles
III
Living drinks
Kombucha, ginger bug, ginger beer
IV
Sourdough & grains
Starter, seeded rye, kefir bircher
V
Everyday nourishment
The plates that use all of the above
All twenty are written up properly — quantities, timings, what it should smell like, and what to do when it doesn’t — in the book.
Get the book — £5.99 launch price