What does your favorite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling home-brewed kombucha, or a bowl of pickled beets? The answer is each is a product of fermentation, a process that harnesses good bacteria to preserve ingredients and transform them into uniquely delicious foods and drinks with remarkable health benefits: good for the gut, beautiful skin, increased energy, and more. Celebrated all over the world for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar (and lesser-known) cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.
