Fermentation (How To Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, And More)
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$25.00
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Product Details
Author:
Asa Simonsson
Format:
Hardcover
Pages:
240
Publisher:
Anness Publishing (December 20, 2019)
Imprint:
Lorenz Books
Language:
English
Audience:
General/trade
ISBN-13:
9780754834649
ISBN-10:
0754834646
Weight:
41.28oz
Dimensions:
8.57" x 10.4" x 1.1"
File:
Eloquence-SimonSchuster_09032026_P10573212_onix30_Complete-20260903.xml
Folder:
Eloquence
List Price:
$25.00
Pub Discount:
65
Case Pack:
12
As low as:
$19.25
Publisher Identifier:
P-SS
Discount Code:
A
Overview
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.
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.
