Digestible and nutritious, fermented foods are excellent for your health. It is also a very good conservation technique, both ecological and economical. original and tasty. Do you want to get started with home fermentation but are afraid it will be complicated? The book is made for you ! A brief introduction, both precise and easy to read, reviews the essential points to know before making the recipes: biochemistry of fermentation, different types of fermentation and their use in world cuisines, basic methods, choice equipment, hygiene, conservation...
You will then find 42 recipes for vegetables, cereals, legumes, drinks and dairy products. Some are classic like sauerkraut or yogurt, others more original like fermented ketchup, kimchi, kombucha and even dandelion buds or leek rootlets. Each recipe is clearly detailed and accompanied by one or more photos, to allow you to take your first steps in fermentation in complete safety.
Add a new dimension to your menus!