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Fermentation: How to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more
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Fermentation: How to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more

WINNER OF 'BEST FERMENTATION BOOK UK' IN GOURMAND WORLD COOKBOOK AWARDS Cabbage, salt and water... and time. That's all it takes to make one of the healthiest foods. Ferments are amazing, they not only are great-tasting, but are very good for you. Used for centuries as a natural way of food preservation, they are now known to actively improve digestive balance and gut health. What is more satisfying than lining up a row of brightly coloured jars that you have made yourself, all bursting with natural goodness? Ferments are cheap and easy-to-make, yet full of sophisticated flavours, aromas and textures. And the benefits of fermented food can be found in much more than cabbage sauerkraut: this detailed and practical book also shows how to make all kinds of delicious brine pickles, kimchi, kefir, kombucha, nut cheeses, and sourdough. This inspiring and instructional guide is packed with expert advice for easy and successful food ferments, beautifully photographed throughout.
Product details
Publisher : Lorenz Books; new edition (10 Aug. 2019)
Language : English
Hardcover : 240 pages
ISBN-10 : 0754834646
ISBN-13 : 978-0754834649
Dimensions : 21.77 x 2.77 x 26.42 cm
Best Sellers Rank: 50,821 in Books (See Top 100 in Books)
12 in Scandinavian Food & Drink
64 in Preserving Food
137 in Cheese & Dairy
Customer reviews: 4.7
242 ratings

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