One of the world’s oldest methods of preserving food is enjoying a renaissance. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up. Here are more than 80 simple recipes for sauerkraut and sourdough, kimchee and kombucha, pickles and preserves, accompanied by explanations of how the fermenting process works. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the delicious and health-boosting art of fermentation to your kitchen.
