Discover the world of fermented food and how it can change your life.
W e might not realise it, but most of us consume fermented food every day: bread, beer, vinegar, yoghurt, you name it. These foods have been with us for hundreds, even thousands of years. In fact, for a long time fermentation was one of the few ways we had to preserve our food. In recent years, however, a number of less familiar fermented products have exploded in popularity thanks to their health benefits, especially for our gut microbiome.
Embark on a journey through the fascinating world of fermentation, a journey that will open up whole new perspectives on our history, culture and traditions. Get ready to learn everything there is to know about the role of fermentation in gastronomy, microbiology and health, and become an expert on kombucha, kimchi, garum, miso and tempeh. Learn about different types of fermentation, what sets fermented and probiotic food apart, and how to prepare fermented foods safely and simply at home, as part of a healthy diet.
In this book you will learn how to make fermented food and drink yourself, but if you don’t have the time – or you’d rather not – you will also find an exhaustive guide to help you tell the difference between traditional fermented products and their ultra-processed imitators on the supermarket shelves.
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