Fermentieren leicht gemacht

The Bible of Fermentation - 150 Recipes - Milk, Vinegar Fermentation, Alcoholic Fermentation - Vegetables, Fruits, Mushrooms, Grains, Legumes, Dairy Products, and Beverages. For thousands of years, foods and drinks have been fermented to preserve them longer and make them more digestible, as well as to discover new flavors. This book is dedicated to all types of fermentation using various microorganisms and starter cultures and provides detailed descriptions of the fermentation processes. 150 recipes from around the world introduce the diversity of fermented products. The journey goes from sauerkraut and pickled beets to Polish-style pickled mushrooms and Russian pickles, all the way to Turkish pickles, Philippine eggs, and Korean kimchi. The range of health-promoting recipes also includes sourdough bread, fig chutney, homemade tomato ketchup, and soy sauce.