This mouthwatering survey presents a world of recipes for fermented foods and beverages to make at home, from bread and beer to ketchup, kombucha and kimchi. Featuring tantalizing photography and tips from the pros, this book is the ultimate resource for everyone from the newbie to the seasoned fermentation enthusiast.
People everywhere are rejecting industrial food-and fermentation is at the zenith of this "homemade" movement. It's slow food at its slowest; optimizes nutrition; and confers unique flavors. This mouthwatering survey presents a world of recipes for fermented foods and beverages, from bread and beer to ketchup, kombucha, and kimchi. Featuring tantalizing photography and tips, this book is the ultimate fermentation resource.
Eric Childs started Kombucha Brooklyn in his Williamsburg apartment in 2007. Jessica Childs is a molecular biologist, holding a Chef's Training Certificate from the Natural Gourmet Institute for Health and Culinary Arts in New York City.
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