The Art & Science of Fermentation
The Art & Science of Fermentation
Description
Fermentation is one of humanity's oldest and most powerful food traditions — and this book makes it accessible to everyone. Blending the art of craft fermentation with the science behind it, Alex Rolfe guides you through the fascinating world of lacto-fermentation, wild fermentation, brewing, and beyond. Whether you're making your first batch of sauerkraut or brewing kombucha, this is your definitive reference.
- Master lacto-fermentation, wild ferments, and cultured foods
- Understand the microbiology behind fermentation processes
- Recipes for vegetables, dairy, beverages, and grains
- Troubleshoot common fermentation issues with confidence
Care
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Design
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