Fermenting is a food preservation technique that takes healthy
vegetables and makes them even healthier
There's no doubt about it. Vegetables are good for you. They're
packed full of vitamins, minerals and all sorts of other nutrients
the body needs to thrive. Fermented vegetables are even better
because they're packed full of probiotic cultures that give your
immune system a boost and help your body process and absorb
nutrients from the foods you eat.
This book covers fermented vegetables and includes a number of
recipes including the following: Six different sauerkraut
recipe.Cultured coleslaw.Kale slaw.Horseradish.Cultured beets.Beet
kvass.Pickled jalapenos (just like the ones you use on nachos, only
healthier ).Kohlrabi.Dilly carrots.Fermented pickles.Zucchini
pickles.Cultured olives.Probiotic garlic.Cultured salsa.Fermented
ketchup.and more.
This book includes a handy FAQ that covers many of the questions
you might have while fermenting foods, including what to do when
you encounter moldy vegetables, foam and white yeast growing near
the surface of the brine.
Buy this book now and get started fermenting vegetables today.
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