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.
Cultures
Yoghurt, labneh, kefir, crème fraîche, cultured butter
Vegetable ferments
Kimchi, sauerkraut, turşu, paocai, gundruk, cracked olives
Sharp & quick
Vinegar pickles ready in days — pikliz, đồ chua, escovitch
Heat & paste
Harissa, shatta, amba, doubanjiang, Louisiana pepper sauce
Living drinks
Kombucha, ginger bug, water kefir, kanji
Sourdough & grains
Starter, seeded rye, injera, ting
Everyday nourishment
The plates that use all of the above
All seventy-four are written up properly — quantities, timings, what it should smell like, and what to do when it doesn’t — in the book.
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