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Lacto-fermentation [eBook]
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Lacto-fermentation is the process that produces traditional dill pickles, kimchi and real sauerkraut. It takes nothing more than salt, vegetables and water – no canning, no fancy equipment.
All about Lacto-Fermentation
- 200 pages including 64 recipes
- What is Lacto-fermentation?
- An Introduction to Culturing Fruit
- Choosing Ingredients and Equipment
- A Basic Formula for Fermenting Vegetables and Preparation Techniques
- Tips and Tricks for Addressing Common Fermentation Challenges
- How to Know When Your Vegetables Are Ready for Cold Storage
- Why Your Ferment Grew Mold, What You Can Do with It, and How to Prevent It
- How to Make Fermented Vegetable Juices
- Plus 64 Recipes for Vegetables, Fruits, and Condiments
4 reviews for Lacto-fermentation [eBook]
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kenpkane (verified owner) –
Very interesting and informative
Max Israel (verified owner) –
More information to my already pickling cucumber and making sauerkraut
guennihb (verified owner) –
Very good Information
Rodney Walshe (verified owner) –
A top book. Will save hours of searching on the internet