How to make your own sauerkraut, kimchi, brine pickles, kefir,
kombucha, vegan dairy, and more. 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.
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Easy to Follow
Thu, 1 Oct 2020 | Review
by: S3N
Easy to understand instructions, great pictures, plenty of information on the processes and health benefits. As a first time fermenter, this book was an eye opener and has me hooked!
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