Since the appearance of Verrot Lekker in 2015, fermenting in the Netherlands has taken off and more than 20,000 copies of this book have reached enthusiastic fermenters. Time, therefore, for a revised edition, with two completely new chapters. One chapter on basic fermentation techniques and the spectacular chapter 'Verrot Spannend' with 26 special recipes for the advanced fermenter. Verrot Lekker is a practical cooking and activity book, with many recipes. Various products are covered here: not only vegetables and fruits, but also dairy, meat, fish, nuts, seeds, and grains. Christian Weij explains his basic rules and introduces you to the world of fermenting.
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