"Wild Fermentation; the Flavor, Nutrition, and Craft of Live Cultured Foods" by Sandor Ellix Katz

Wild Fermentation; the Flavor, Nutrition, and Craft of Live Culture Foods

The first batch of sour pickles are in the crock and will be ready in just about a day!If you haven’t read this book yet then I highly recommend you do so!So many recipes beyond pickles for vegetable krauts & kimchis, miso & tempeh, beers, wines, & meads, yogurt & cheese, sourdough bread, and more!Simple clear instructions on how to turn your gardens bounty and real food ingredients into super healthy fare.I am completely hooked on “wild fermentation!”

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