Gemüse und Obst einfach fermentieren

The fermentation of vegetables and fruits has a long tradition – it is one of the oldest, most natural, and gentle preservation methods in the world. Sibylle Hunger, the Bavarian fermentista, demonstrates how a healthy, sustainable diet can be achieved with fermented foods.

Following an introduction to the basic artisanal knowledge and simple step-by-step instructions, a variety of delicious fermentation recipes are presented. Additionally, the author showcases uncomplicated dishes for everyday life – salads, wraps, casseroles, or desserts – in which the produced fermentation products shine. The taste is just as important as the seasonality and locality of the ingredients used: alongside well-known fruits and vegetables, nearly forgotten varieties such as Jerusalem artichoke, savoy cabbage, or kale are rediscovered.

A book for anyone who wants to learn a historically rich craft to eat more consciously throughout the year.