Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. But it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.
- ISBN13 9781743368688
- Publish Date 5 October 2017
- Publish Status Active
- Publish Country AU
- Imprint Murdoch Books
- Format Hardcover
- Pages 272
- Language English
- URL https://murdochbooks.co.uk/browse/books/9781743368688