Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Fermentation: How to Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, and More

Fermentation: How to Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, and More

Simonsson, Asa

Hardcover

Canning & PreservingDietingScandinavian Cooking

Publisher Price: $25.00

ISBN10: 0754834646
ISBN13: 9780754834649
Publisher: Lorenz Books
Published: Dec 20 2019
Pages: 240
Weight: 2.50
Height: 1.00 Width: 8.50 Depth: 10.30
Language: English
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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