Geschmacksrevolution Fermentieren

She is Austria's most passionate fermentista. In her School of Fermentation, she advises top chefs and continuously develops new techniques and recipes that go far beyond the known and traditional pickled vegetables. Ingrid Palmetshofer draws her creative ideas from around the world – regional, natural, and ecologically sustainable. Whether it's radish kimchi, sweet-sour blueberry chips, fermented spruce tips, wild dandelion buds, pizza with Fermato ketchup, or honey-aged garlic: her revolutionary flavor creations are exciting and new. Not only do taste buds jump for joy, but so do the healthy gut bacteria, as modern microbiome research shows. Let yourself be convinced by over 60 recipes from all seasons, many practical tips, and a significant boost in vitality, well-being, and health.