Name: Fermentation verstehen
Price: 27.5 CHF
Availability: PreOrder
ISBN: 978-3-8310-5413-8

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Dorling Kindersley

Understanding fermentation – and getting started yourself. Microbiology on your plate: chemistry and microbiology explained in an understandable way. Over 30 step-by-step guides for kimchi, kombucha, sourdough bread, sauerkraut, vinegar, and more. Discover how yeasts, molds, lactic acid, and acetic acid bacteria change flavor and shelf life. Step photos, infographics, knowledge about equipment and techniques, as well as troubleshooting tips provide confidence. The combined expertise of international fermentation specialists from science and craft. Big flavor thanks to small microbes. What makes cabbage bubble and flour rise? Robin Sherriff makes the invisible world of fermentation visible. He explains clearly how yeasts, molds, lactic acid, and acetic acid bacteria work and what happens during fermentation. Over 30 guides show you how to ferment and preserve food yourself – from sauerkraut and sourdough bread to vinegar and beer, as well as kimchi and kombucha. Easily understandable step photos and infographics accompany you through the process. This book combines solid knowledge with enjoyable kitchen practice – also exciting for anyone interested in gut-friendly nutrition. This book makes fermentation understandable and directly experienceable in your own kitchen. Microbes, methods, flavor: understand fermentation and try it out yourself with over 30 guides.

Actual product image Fermentation verstehen (German, Paperback, Robin Sherriff)

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