THE BOOK! Fermented Foods; a practical guide usually doubling within a week

usually doubling within a week of regular use

The Vinegar Book is here

So that you don’t get overwhelmed

providing  a subtle carbonated base perfect for drinking as is or allowing you to add your own flavours

Please note that they may take a couple of days longer to get going after refrigeration

THE BOOK! Fermented Foods; a practical guide usually doubling within a weekMy very own book, published by The Crowood Press, that contains pretty much everything you need to know to confidently make fermented foods at home: we cover making milk kefir, water kefir, kombucha, and also veggie ferments like sauerkraut, chilli sauce, and my popular kimchi. The book also covers recent research into links between the gut microbiota and fermented foods. PS watch this space Ive written another one same publisher all about making