Pickled: Pickles, kimchis, vinegars and more to add a burst of flavour to any dish

(Paperback)

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Its so easy to make your own pickles and ferments!

Pickling and fermenting are age-old culinary processes that use seasonal produce so you can enjoy the flavours all year round, but they are also incredibly beneficial to your gut microbiome; and Freddie Janssen makes it fun and fuss-free with 60 simple recipes that you can master in your home kitchen.

With imaginative recipes like Szechuan-pickled Watermelon, Shiso Quickles, DIY Sriracha, Elderflower Vinegar, and Rhubarb Water Kefir, as well as all the classics including variations for Sauerkraut and Kimchi this is an inspirational way to add flavour bombs to any dish.

Ferments preserve the natural levels of bacteria, vitamins, and enzymes in the ingredients, cleverly converting them into probiotics that are crucial to good gut health. With this fresh package, Pickled teaches home cooks how to reap these health benefits while transforming their everyday meals with a lip-smacking assortment of traditional and modern pickled delights.

Author Bio

Freddie Janssen is a pickle lover and fermenting fanatic. She is the founder of F.A.T, a pop-up cafe and supper club and loves to make pickles, kimchi, and sauces that can bring a boost of flavour to any dish.