The Power of Natural Fermentation – The Taste and Strength of Living Cultures

Sandor Ellix Katz, author of many culinary books and a lifestyle DIY, is the largest book ever on fermented foods ever to be published. In nearly 100 recipes, you can easily get acquainted with the production of sour dairy products and with the basic techniques of cheese making. The chapters in the book are also devoted to eg pastry, legumes, or the variability of the preparation of sour cabbage and other pickled vegetables. The book also includes really simple techniques for domestic brewing, wine or vinegar (along with recipes for cider, mead and sparkling wine).