The art of fermentation

Luna Kyung & Camille Ogre
La Plage dotions - 355 pages

These simple techniques, within everyone's reach, will enable you to preserve a multitude of vegetables, seasonal fruits, mushrooms... by promoting the "good" bacteria that strengthen our intestinal flora.

On 300 well-illustrated pages, 150 step-by-step recipes provide a safe introduction to lacto-fermentation, alcoholic fermentation, acetic fermentation and more.
Milk kefir, salt-dried strawberries, kimchi, kombucha... the incredible benefits of fermentation are finally within your reach!

- A solid technical presentation packed with illustrated step-by-step instructions will help you master the basic methods:

• Brines and cured meats
• Fermentation beds
• Soaking
• Sourdoughs
• Grafting
• Use of ferments.

- 150 illustrated recipes for fermenting a wide variety of foods at home:

• Russian-style fermented watermelon
• Milk kefir
• Indian-style onion pickles (Kanda ka achaar)
• Ginger beer
• Indian-style lentil cakes (Dosa)
• Fermented grilled vegetables
• Salt-dried strawberries
• Candied lemons...
  These recipes are often easy and accessible, and always full of vitamins and essential nutrients.

- All with an ethnographic angle to discover, from one culture to another, the fermentation treasures they hold in secret.