Turn simple ingredients into superfoods with Dearbhla Reynolds’ fermentation recipes.
In her first book, The Cultured Club, fermentation expert Dearbhla Reynolds teaches you how to turn simple ingredients into superfoods by using one of the world’s oldest methods of food preservation.
Human beings are known to have made fermented foods since Neolithic times, but we have evolved away from fermentation, mostly because needs no longer dictate. As life became more convenient, this crucial life skill dropped off the menu and pickling, canning and pasteurisation took over.
But the practice of fermentation is currently undergoing a huge revival as people recognise its health benefits and seek to learn more about the craft, and the science behind it. Gut health is central to a strong immune system that is primed to fight off disease and preserve long-term optimal health. Eating fermented foods can have an extraordinary effect on your gut and your body, and has been shown to benefit a number of health conditions including IBS and digestive difficulties.
In The Cultured Club, Dearbhla will teach you the history and art of fermentation and how to turn simple ingredients into superfoods. Learn about gut health and basic fermentation techniques, and experience the vibrant flavours of foods and drinks such as kimchi, sauerkraut, fermented salsa, kombucha and kefir.
Get cultured with Dearbhla on her website, Twitter, Instagram and Facebook.
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About the Author
It was a natural evolution for Dearbhla Reynolds to step into the role of a fermentation revivalist. She is a cross between an old-school pharmacist (her father’s job) and a home economics teacher (her mother’s job). The Cultured Club started as an open invitation for those to come and join in the fermenting fun, when they were ready, as opposed to being forced to eat some sauerkraut at her kitchen table. Hence the teaching began and a wonderful timely collaboration with OX restaurant in Belfast gave home to the learning.