Publisher's Synopsis
Fermented foods - kefir, kimchi and kombucha, to name just a few - are flooding the supermarket shelves but can be costly to buy. Whether you are new to fermented foods or looking to expand your repertoire, with this book you'll discover the astonishing nutritional benefits of fermented foods and drinks, how easy they are to make at home and how to incorporate them into everyday eating. It includes a comprehensive introduction explaining how fermentation works to preserve food, make it more digestible and increase its vitamin and mineral availability.
