“Ferment, Pickle, Dry – Ancient Methods Modern Meals” brings together many fermentation techniques honed through experimentation and taught in our classes. The book includes sourdough recipes, dairy ferments including milk kefir, yoghurt and labneh, lactic ferments such as sauerkraut, kimchi and nukadoko, bean ferments such as tempeh and fermented hummus and soft fermented drinks such as kombucha, water kefir and ginger beer. It also reveals a wide selection of meal recipes that use different fermented ingredients. On top of that there is an exploration of pickling and drying techniques with accompanying recipes. The book is a great journey of exploration and we are sure you will find lots to create and inspiration for further fermenting adventures.
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