Ferment: A Guide to the Ancient Art of Culturing Foods

Ferment: A Guide to the Ancient Art of Culturing Foods

Ferment: A Guide to the Ancient Art of Culturing Foods

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120+ recipes for familiar and lesser-known cultured foods: Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are seeing and revival and 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.
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