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Fermenta en Casa: La guÃa completa para preparar kombucha, kéfir, chucrut, kimchi, vinagre artesanal y otros fermentos probióticos que transforman tu
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Publisher: Lucia Montoya Reyes
Pages: 148
Weight: 0.46
Height: 0.32 Width: 6.00 Depth: 9.00
Language: Spanish
Kombucha, kéfir, chucrut, kimchi, vinagre artesanal, miso, tempeh, masa madre: todos los fermentos en una sola guÃa completa.
La fermentación casera es el arte más antiguo de la cocina. También es uno de los más rentables, más saludables y más creativos que puedes practicar en tu propia cocina con ingredientes que ya tienes en casa.
Fermenta en Casa
es la guÃa más completa en español sobre fermentación casera, escrita por una especialista con más de diez años de experiencia en talleres y comunidades de fermentación. Sin recetas mágicas, sin ingredientes imposibles de encontrar: solo ciencia accesible y técnica práctica.
Lo que aprenderás:
- La ciencia de la fermentación: qué ocurre en el frasco y por qué es seguro
- Cómo hacer kombucha con scoby propio, primera y segunda fermentación con sabores creativos
- Kéfir de leche (con granos) y kéfir de agua: la fuente diaria de probióticos más accesible
- Chucrut y encurtidos lácticos: sin conservantes, sin vinagre, con bacterias vivas
- Kimchi auténtico y sus variaciones, adaptado a los ingredientes locales
- Vinagre de manzana artesanal con madre viva y vinagres de vino, frutas y kombucha
- Miso, tempeh y shio koji: los fermentos asiáticos que crean umami extraordinario
- Masa madre desde cero: crear y mantener tu propio starter para pan de calidad artesanal
- Cómo organizar tu despensa fermentada y usar los fermentos en la cocina cotidiana
La única guÃa en español que lo cubre todo, con proporciones, tiempos, solución de problemas y recetas integradas.
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