Fermenting: Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese and More!

This book equips readers with the knowledge and skills to master home fermentation, covering a wide range of fermented foods from kombucha and kefir to sourdough and kimchi.

The revised edition delves into the health benefits of fermented foods and provides practical guidance on safe fermentation techniques. It includes over 100 recipes for various ferments, such as beverages, cultured dairy, fermented grains, and vegetables. It covers the history of fermentation, common recipes, and advanced techniques like fermenting meats and fish.

No matter if the reader is a beginner, this book is the helpful resource and reference for creating delicious cultured food at home.

(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)