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OverviewFermentation began as a way for people to preserve vegetables throughout the winter months. The process requires fresh vegetables, water and either salt, whey, or a starter culture. This book discusses fermented vegetables in-depth includes a number of recipes including the following: -Six different sauerkraut recipe. -Cultured coleslaw. -Kale slaw. -Horseradish. -Cultured beets. -Beet kvass. -Pickled jalapenos (just like the ones you use on nachos, only healthier!). -Kohlrabi. -Dilly carrots. -Fermented pickles. -Zucchini pickles. -Cultured olives. -Probiotic garlic. -Cultured salsa. -Fermented ketchup. -and more. Full Product DetailsAuthor: Rosina EvertsenPublisher: Independently Published Imprint: Independently Published Dimensions: Width: 15.20cm , Height: 0.50cm , Length: 22.90cm Weight: 0.127kg ISBN: 9798521888382Pages: 78 Publication Date: 16 June 2021 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: Temporarily unavailable  The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you. Table of ContentsReviewsAuthor InformationTab Content 6Author Website:Countries AvailableAll regions |
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