Chapters on how to ferment with Dairy, Vegetables (kraut and it's variations, kimchi's, brined veggies), there's a Japan chapter (natto, sake lees, some vinegar, miso and koji ideas). And of course, there're honey ferments, mustard, injera and Idli, all the SCOBY's as well as a few non-SCOBY related drinks. And a few general favourite things and ways to eat them. The book contains many of the recipes The Fermentary make.
How to use
Learn and create your own fermented produce. Perfect for people who are new to fermenting.
No ingredients provided