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

Author: Simonsson, Asa

Vegetarian cookery

Published on 28 June 2019 by Anness Publishing (Lorenz Books) in the United Kingdom.

Hardback | 240 pages, 150 colour photographs
218 x 263 x 24 | 1184g

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.