Fermenting has made a comeback and not without reason. By fermenting, or pickling, you extend the shelf life and improve the taste of vegetables and fruits. In Fermenting, you will learn all about the different fermentation techniques! The book contains 63 recipes covering everything from kombucha and kefir to pickling and sourdough. For example, make kimchi with cabbage, apple, and carrot, pickled cucumber with dill, or bake your own sourdough bread.
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