Fermenting: an Essential Guide to Culturing Food to Create Kombucha, Sourdough, Kimchi, Sauerkraut, Yogurt, and More so You Can Grow Probiotics at ... Improve Your Gut Microbiome (Preserving Food) 
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 Learn how to ferment food like a pro!

Do you love the taste of kimchi or kombucha?

Do you want to learn how to make sourdough?

Does the idea of fermenting scare you because you think it is too complicated?

If you’ve answered yes to these questions, then you have come to the right place.

Fermentation is a process of breaking sugars and carbohydrates down into lactic acid, which adds an acidic and tangy taste. It is also commonly called culturing. The microorganisms, such as yeast and bacteria, are added to the food to break it down. These bacteria are also present in your body, home, and soil. Many people have started fermenting foods, especially meat because the products can be stored for longer periods.

This process is fascinating, and this book has all the information you need to know to get started.

With this book, you will:
Learn about fermentation and its history
Discover some great, popular fermented foods
Understand the importance and benefits of fermentation
Learn about various supplies and equipment you’ll need to get started
Over 75 recipes to help you make tasty kombucha, sourdough, pickles, and more!
So, what are you waiting for? Click the “add to cart” button and embark on a one-of-a-kind journey to becoming a fermenting master!  
 
 
 
 



        

            
            

                
Dimensions
                
15.24 x 0.86 x 22.86 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
148 pages
            
            
            

                
Book Type
                
Paperback
            
            
            

                
ISBN-13
                
979-8479436437
            
            
            

                
Publication date
                
18 Sept. 2021
            
            
        
         




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