Fermenting Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese and More! (Self-Sufficient Kitchen)

Fermenting foods is an ages-old craft that's continues to enjoy a resurgence as people are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. From kombucha to kefir and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home.
Fermenting Foods includes these features:
* More than 100 recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more, and each with detailed instructions
* Helpful insights on the tools and techniques you'll need to know to safely create nearly any type of fermented food
* Expert guidance from Wardeh Harmon on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters
If you've thought about trying to ferment your own food, this book will help you ease into this exciting hobby!