Fermentation: How To Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, And More - Hardcover
Synopsis
FERMENTATION
How to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more
Åsa Simonsson
WINNER GOURMAND INTERNATIONAL COOKBOOK AWARDS
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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About the Author
Åsa Linéa Simonsson grew up making ferments in her native Sweden; a trained naturopath and nurse, she runs a busy natural nutrition and health practice in the UK combined with popular workshops and retreats.
"About this title" may belong to another edition of this title.
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Fermentation (Hardcover)
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Anness Publishing, London, 2019
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ISBN 13: 9780754834649
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Hardcover. Condition: new. Hardcover. 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. Ferments are amazing, they not only are great-tasting, but are very good for you. This practical guide is bursting with expert advice for easy and successful food ferments, beautifully photographed throughout. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780754834649
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Hardback. Condition: New. 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. Seller Inventory # LU-9780754834649