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Learn to make kombucha and kimchi.
This book is our bible for preserving all the foods we love to eat year-round. Author Alex Lewin shows everything from the basics (the process, the tools, and how to get started) to the complex (how to make sauerkraut and kimchi, how to ferment dairy into yogurt and kefir, how to make mead, kombucha, vinegar, and ginger ale). Included is a primer on fermented meat, fish, soy, bread, and more.
The most useful bit is that this book doesn't just give you recipes -- it explains what you need to know about why the recipes work, how to modify them to suit your taste, and most importantly, what to do if they go wrong and how to fix it.
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This book is our bible for preserving all the foods we love to eat year-round. Author Alex Lewin shows everything from the basics (the process, the tools, and how to get started) to the complex (how to make sauerkraut and kimchi, how to ferment dairy into yogurt and kefir, how to make mead, kombucha, vinegar, and ginger ale). Included is a primer on fermented meat, fish, soy, bread, and more.
The most useful bit is that this book doesn't just give you recipes -- it explains what you need to know about why the recipes work, how to modify them to suit your taste, and most importantly, what to do if they go wrong and how to fix it.