1 / 7The Cultured Club: Fabulously Funky Fermentation Recipes
Fabulously Funky: The Cultured Club is a fermentation cookbook by Dearbhla Reynolds, with guidance on basic techniques and recipes spanning sauerkraut, kimchi, kefir, condiments, dips, breads, nut cheeses and tonics. Its scope suits readers looking beyond pickles, though its health-related benefits are claims in the listing rather than established outcomes.
At a glance
- Covers foundational fermentation techniques and a short history of fermentation.
- Recipe categories include sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses and tonics.
- The listing says it includes a guide to maintaining gut health.
Often bought together
Pros and cons
Pros
- Broad recipe range extends beyond vegetables to kefir, breads, nut cheeses and tonics.
- Customer feedback describes the recipes as achievable and easy to follow, with comprehensive guidance from equipment through methods.
Technical specifications
8 specifications| Publisher | Gill Books |
|---|---|
| Publication date | 14 Oct. 2016 |
| Language | English |
| Print length | 320 pages |
| ISBN-10 | 0717171140 |
| ISBN-13 | 978-0717171149 |
| Dimensions | 19.6 x 3.3 x 25.4 cm |
|---|---|
| Weight listed | 1.05 kg |
What to know before buying
- The listing describes potential health benefits of fermented foods, but these are publisher claims and should not be treated as proven outcomes or medical advice.
Who is it for?
A good fit for
- Home cooks who want to learn basic fermentation methods alongside a varied set of recipes.
- Readers interested in fermented foods beyond sauerkraut and kimchi.
Less suited to
- Buyers seeking a narrowly focused pickle-only collection or a medical guide with substantiated health advice.
Customer reviews on Amazon
- 5 stars
73% 73% - 4 stars
17% 17% - 3 stars
5% 5% - 2 stars
3% 3% - 1 star
2% 2%
Customer feedback highlights achievable recipes, clear and comprehensive instructions, recipe variety and appealing photos. The reported positive response may matter to readers who want guidance from equipment and ingredients through methods. These perceptions do not establish a particular result from following the recipes, and aggregate ratings still leave room for less favourable experiences.
Positive themes
- Customers describe the recipes as achievable and easy to follow.
- Feedback praises the breadth of recipes, detailed instructions and photos.
Frequently asked questions
What kinds of recipes are covered?
The listing names sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses and tonics.
Does the book explain fermentation methods?
Yes. The listing says it teaches basic fermentation techniques and includes a brief history of fermentation.
Does the book promise health benefits?
The listing discusses possible benefits, but these are publisher claims and are not evidence that the book or its recipes will produce particular health outcomes.
Alternative options
FERMENT: A Cookbook. Simple ferments and pickles, and how to eat them
£17.45
Fermentation: River Cottage Handbook No.18
£15.39
Ferment: The Sunday Times bestseller from the author of Food For Life, as seen on Channel 4's What Not To Eat
£9.74
wandeli Pickle Pebble Glass Weights for Fermenting Sauerkraut Kimchi - Pickling Weight Set - Wide Mouth Mason Jar Fermentation with Easy Grip Handles
£11.38
The Art of Fermentation: New York Times Bestseller (Chelsea Green Publishing Co)
£24.59
