Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs.
Learn the basics of making kimchi, sauerkraut, and brined pickles, and then refine your technique as you expand your repertoire to include many more tasty chutneys, relishes, and more!
With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.
375 pages
