I DISCOVER FERMENTATION
Easily digested and nutritious, fermented foods are excellent for your health. It's also a great preservation technique that's eco-friendly, economical, original, and delicious. Want to try your hand at home fermentation but are worried it might be complicated? This book is for you! A brief, precise, and easy-to-read introduction covers the essentials you need to know before making the recipes: the biochemistry of fermentation, different types of fermentation and their use in world cuisines, basic methods, equipment selection, hygiene, and preservation. You'll then find 42 recipes for vegetables, grains, legumes, drinks, and dairy products. Some are classics like sauerkraut or yogurt, while others are more original, like fermented ketchup, kimchi, kombucha, and even dandelion buds or leek rootlets. Each recipe is clearly detailed and accompanied by one or more photos, so you can safely take your first steps in fermentation. Add a new dimension to your menus!
