People everywhere are rejecting industrial food to produce their own - and fermentation is at the zenith of this movement. It is slow food at its slowest, optimizes nutritional health and confers unique flavours and textures. This mouthwatering survey presents a world of recipes for fermented foods and beverages to make at home, from bread and beer to ketchup, kombucha and kimchi. Featuring tantalizing photography and tips from the pros, this book is the ultimate resource for everyone from the newbie to the seasoned fermentation enthusiast.
About the Authors
Eric Childs started Kombucha Brooklyn in his Williamsburg apartment in 2007.
Jessica Childs is a molecular biologist, holding a Chef's Training Certificate from the Natural Gourmet Institute for Health and Culinary Arts in New York City.