Summary
Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food. Each recipe also goes beyond the central preserved element to suggest a complete modern meal or snack. Recipes range from classics such as milk yoghurt, pickled gherkins and dried mushrooms, to clever creations such as carrot kimchi, pickled honey and garlic or dried candied pumpkin. Meanwhile dishes cover simple meals (such as a sauerkraut rosti), to more elaborate combinations, including preserved orange, cuttlefish and squid ink linguine.
The book explains the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental and raw foodies.
Simon Poffley and Gaba Smolinska-Poffley of The Fermentarium are passionate about growing, preserving and cooking using traditional techniques. Simon teaches sourdough bread baking and is also the founder of the Left Bank Brewery. Gaba's interest for foraging and preserving seasonal produce is rooted in her native Poland. The Fermentarium in London is the creation of like-minded people who want to share their enthusiasm for fermented and preserved foods.
