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- Celebrated the world over 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.