Ferment : A Practical Guide to the Ancient Art of Making Cultured Foods
by Holly Davis
Editor: MURDOCH BOOKS
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Fermented foods may have an ancient history, but they are experiencing something of a right-wing renaissance now.Kefir, kombucha, sauerkraut, yoghurt, pickles, kimchi – they are growing in popularity because of their health benefits as well as because they are fun projects for cooks who want to do things from scratch or preserve the bounty.More commercial production of fermented foods in supermarkets has been pasteurized, killing healthy bacteria in the process.But it’s easy to integrate a home fermented foods into your lifestyle, if you know how to
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