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Master the techniques for making sauerkraut, kimchi, pickles, and other savoury, probiotic-rich foods in your own kitchen.
This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut.
With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you'll enjoy this fun and delicious way to preserve and eat your vegetables.
Publisher: Workman Publishing
Number of pages: 376
Weight: 960 g
Dimensions: 226 x 204 x 20 mm
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