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Third-Culture Fermentation
Engleski
56 b
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For far too long, fermentation has been the preserve of the ultra-foodie. But these techniques dont need to be complicated or require lots of hard-to-source ingredients. Drawing on his multicultural background and passion for all things fermentation, Kenji Morimoto has created a clear, confident, accessible, and joyful guide to home preservationplus recipes for incorporating homemade (or store-bought, if thats more your speed) ferments and pickles into everyday meals, snacks, and even cocktail hour. Third-Culture FermentationuseWhether youre just dipping your toes into fermenting, looking for inspiring ideas to take your standard kombucha recipe to the next level, or simply trying to work more natural probiotic powerhouses into your diet, this book is for you.
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