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Index
Cover Title Page Thank you Contents INTRODUCTION My story What is fermentation? The three stages of fermentation Our bacterial ecosystem The culture of culture The science and lore of the kitchen Love food, hate waste A note on ingredients Getting started Fermentation techniques: Your new alchemical talents Kitchen equipment Fermentation FAQs SAUERKRAUTS Classic sauerkraut Whole fermented cabbage Spring/summer krauts Apple ginger kraut with orange Beetroot and kohlrabi veggie surprise sauerkraut Golden kraut Hola curtido Super hulk kraut Autumn/winter krauts Super spicy seaweed kraut Moroccan kraut Four thieves kraut Krishna kraut Christmas kraut KIMCHI Simple classic kimchi Brussels sprout kimchi Daikon radish kimchi (kkakdugi) Cucumber kimchi (oi-sobagi) Sweet rice paste VEGETABLE FERMENTS Seeds (legumes) Dilly beans Sweet and sour sugar snaps Nasturtium capers Root veg Dilly carrots two ways Moroccan carrots Carrots with an Indian twist Pink pickled turnips #1 Pink pickled turnips #2 Ginger Horseradish Tubers Fermented potato mash Bulbs Fennel Onions Garlic Korean-style pickled garlic Sweet and spicy onion relish Flowers Indian-spiced lacto-fermented cauliflower Zesty broccoli stem pickles Fruits Butternut squash Courgettes Cucumber pickles Jalapeños Tomatoes Tomato salsa Sicilian fermented aubergines Fermented baba ghanoush Mushrooms Mushroom pâté Leaves Indian chard pickles Wild garlic leaves Ways to use leftover brine FRUIT Lacto-fermented blueberries Lacto-fermented grapes Bananas Preserved lemons Lacto-fermented relishes and chutneys Lime pickle Apple relish Apple five-spice relish Indian relish Pineapple and mint relish Rhubarb salsa Raisin and spice relish Coconut chutney Mango chutney CONDIMENTS, DIPS AND TAPENADES Dukkah Furikake Yangnyeomjang dipping sauce Lacto-fermented mustards Kombucha mustard Quick mustard to use up your brine Lacto-fermented sauces and dips Lacto-fermented mayonnaise Don’t throw out your eggshells! Lacto-fermented tomato ketchup Kombucha ketchup with a little spice Happy fermented chilli sauce Lemony hummus Olives Green olive and preserved lemon tapenade Fig and olive tapenade Beet tapenade Lacto-fermented pestos Kale pesto Kefir pistachio pesto Nasturtium pesto DAIRY AND NUT MILK FERMENTS Kefir Milk kefir Chocolate smoothie Golden paste Golden smoothie Basic kefir dressing Herby ranchstyle dressing Honey mustard dressing Caesar salad-style dressing Labneh cheese Sweet healing water Cultured cream Kefir sour cream Cultured butter Nut milk kefirs Coconut milk kefir Nut milk kefir Nut cheeses Soft cheese Hard cheese Cheese log Easy feta-style cheese BREADS AND CRACKERS Soaked oats bread Wholegrain kefir spelt bread Flaxseed focaccia à la Susan Jane White Vegetable bread slices Gone crackers Fermented flaxseed and onion crackers Brown rice crackers Buckwheat crackers Soaking, souring and sprouting SOAKED BREAKFASTS Porridge Overnight oats Kefir breakfast Green porridge with buckwheat, chia and coconut Rice and miso breakfast Buckwheat crispies SOUPS Chicken broth Kitchen scraps vegetable stock Super quick Japanese dashi (seaweed stock) Seaweed relish Clear broth with kimchi Quick Asian broth Beet kvass and sauerkraut summer soup 52 garlic clove soup Indian buttermilk soup Super green soup with sauerkraut Creamy cucumber soup Healing bowl THE FERMENTED FIX: SNACKS, STARTERS AND SUPERFAST SUPERFOOD Veggie sticks with miso and walnut dip Incorporating fermented foods onto the modern-day abundance plate The Cultured Club open sandwich challenge Grab ’n’ go focaccia Fermented crackers with labneh and sauerkraut Portobello mushrooms with labneh and pistachio pesto Super quick sauerkraut seed bowl Rice bowl with furikake, seaweed relish and spicy seaweed kraut Eggs Fermented eggs Miso marinated eggs (miso tamago) Beet kvass eggs Beet kvass eggs with fermented mayonnaise and dukkah Ramen eggs Eggs any way with lashings of kimchi over salad Pickled plates Cabbage rolls with vegetables and mushrooms Courgette wraps with lemon labneh cheese, pomegranate seeds and nasturtium capers Kefir mackerel pâté Collard wraps with kefir mackerel pâté, radishes and cucumber pickles Dosas with spicy potato filling Buckwheat and millet superfood kimchi pancakes Sauerkraut pancakes Indian socca with cashew nut cheese and sweet and spicy onion relish Avocado pesto tarts with a nut crust Don’t throw out your avocado stones! Polenta with caramelised onions and fermented mushrooms Sweet potato boats with avocado butter, horseradish sour cream, gomasio and chilli kale crisps Chilli kale crisps The Cultured Club burger Chickpea burgers Bean paste Masala quinoa croquettes with Indian cauliflower and mango chutney Vietnamese pancakes with kimchi Tamagoyaki (Japanese egg roll) with daikon radish kimchi Moroccan tagine with preserved lemons Thai bowl with a quick Thai nut sauce Homemade tempeh Marinated tempeh with carrot and courgette noodles Fermented teff flatbread (injera) Lemon dhal with injera and coconut chutney Spicy Ethiopian lentils with injera Falafel with hummus and baba ghanoush DESSERTS Fudge ice lollies especially for the kiddies Banana ice cream with salted caramel sauce Vanilla kefir ice cream Mint chocolate ice cream Vegan coconut lime ice cream Cultured apple and goji berry compote with toasted buckwheat and coconut yogurt The Cultured Club’s chocolate celebration cake Grain-free kefir brownies Coconut flour crêpes Fruit roll-ups FERMENTED BEVERAGES Water kefir Coconut water kefir Coconut water kefir anti-inflammatory smoothie Vietnamese lemonade (chanh muoi) Ginger bug Turmeric bug Lemon gingerade Lime turmericade Tepache Whey drinks The best bubbly lemonade Kvass Honey kvass Beet kvass Pretty pink smoothie Vegetable drinks Probiotic tomato juice Bloody Mary V8 juice Kombucha Basic kombucha Jasmine or hibiscus kombucha Lemon ginger kombucha Spicy chai kombucha Chia kombucha Green smoothie Probiotic coffee kombucha Fermented honey drinks Switchel Jun Rose petal mead VINEGARS Kombucha vinegar Kombucha vinaigrette Scrap apple vinegar Pineapple vinegar Orange and rosemary vinegar Orange, lemongrass and star anise vinegar Spice vinegar FOOD AS MEDICINE Master tonic Pickled turmeric root Anti-inflammatory remedy Honey ferment for a cold Kefir cleanse DIY probiotic powder Acknowledgements Copyright About the Author About Gill Books
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