The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More by Sam Cooper

  • Lacto tomatoes (page 68)

    from The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More The Fermentation Kitchen by Sam Cooper

    • Categories: Fermenting; Vegan; Vegetarian
    • Ingredients: tomatoes; fine sea salt
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  • ISBN 10 0241731712
  • ISBN 13 9780241731710
  • Published Mar 25 2024
  • Format eBook
  • Page Count 525
  • Language English
  • Countries United Kingdom
  • Publisher Dorling Kindersley

Publishers Text

From kimchi to miso, kombucha to ginger beer, The Fermentation Kitchen introduces you to the alchemy of fermentation – taking simple ingredients and transforming them in form and flavor.

Explore a wide range of authentic and adapted techniques from across cultures and continents and harness bacteria, yeast, and fungus to create a variety of ferments to add flavor to dishes, boost gut health, and give perishable produce a new lease of life.

Reconnect with these natural processes and learn to incorporate ferments into your everyday cooking with guides to flavor, texture and aroma alongside recipe ideas serving as inspiration.

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