Ferment for Good

Besides preserving all sorts of food, drink, condiments, and more, fermentation adds a huge amount of nutrition and flavor. Whatever form of fermentation you’re curious about —kimchi, kefir, kombucha, or kvass (and even some that don’t begin with K) —this book is an excellent introduction. Accessible, thorough, and with useful photographs that are refreshingly honest about the sometimes gloopy processes involved, "Ferment for Good" has the information you need to gear up and begin microbe ranching in earnest. 

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