Fermentation: How to Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, and More

FERMENTATION

How to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more

Åsa Simonsson

WINNER GOURMAND INTERNATIONAL COOKBOOK AWARDS

Cabbage, salt and water... and time. That’s all it takes to make one of the healthiest foods. Ferments are amazing, they not only are great-tasting, but are very good for you.

Used for centuries as a natural way of food preservation, they are now known to actively improve digestive balance and gut health.

What is more satisfying than lining up a row of brightly coloured jars that you have made yourself, all bursting with natural goodness?

Ferments are cheap and easy-to-make, yet full of sophisticated flavours, aromas and textures. And the benefits of fermented food can be found in much more than cabbage sauerkraut: this detailed and practical book also shows how to make all kinds of delicious brine pickles, kimchi, kefir, kombucha, nut cheeses, and sourdough.

Åsa Linéa Simonsson grew up making ferments in her native Sweden; a trained naturopath and nurse, she runs a busy natural nutrition and health practice in the UK combined with popular workshops and retreats.