Discover the joys of fermentation in its myriad variations. This book covers the basics (why do it; what you need; and what youll get), alongside sections on fermented vegetables (sauerkraut, kimchi,brine); drinks (water kefir, kombucha and apple cider); milk and dairy (yoghurt and milk kefir), grains (simple sourdough, dosa and injera); and Japanese

Autorentext

Australian-born SHARON FLYNN discovered fermenting while living in Tokyo more than two decades ago, but a move to Seattle was when the fermenting bug really took hold. In 2015 she completed an intense workshop with the man regarded as the father of the fermentation revival in the US, Sandor Katz, and she now runs her own Melbourne-based fermenting business, The Fermentary.

Klappentext

Helps to demystify the fermenting process with 60 easy-to-follow recipes that show how to incorporate fermented foods into everyday eating. Includes a how-to guide to the basics.

Zusammenfassung
Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, a one-time English teacher who has hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices.