Fermentation: How To Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, And More by Asa Simonsson

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  • Curried cauliflower kraut

    Curried cauliflower kraut

    from Fermentation: How To Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, And More Fermentation by Asa Simonsson

    • Categories: Chutneys, pickles & relishes; Indian; Vegetarian; Vegan
    • Ingredients: cauliflower; white cabbage; fresh ginger; curry powder; cayenne powder; turmeric; cumin seeds; coriander seeds
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  • ISBN 10 0754834646
  • ISBN 13 9780754834649
  • Published Jun 28 2019
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Lorenz Books

Publishers Text

Cabbage, salt and water... and time. That’s all it takes to make one of the healthiest foods. Ferments are amazing, they not only are great-tasting, but are very good for you. Used for centuries as a natural way of food preservation, they are now known to actively improve digestive balance and gut health.


What is more satisfying than lining up a row of brightly colored jars that you have made yourself, all bursting with natural goodness? Ferments are cheap and easy-to-make, yet full of sophisticated flavors, aromas and textures. And the benefits of fermented food can be found in much more than cabbage sauerkraut: this detailed and practical book also shows how to make all kinds of delicious brine pickles, kimchi, kefir, kombucha,nut cheeses, and sourdough.