Fermenting: An Essential Guide to Culturing Food to Create Kombucha, Sourdough, Kimchi, Sauerkraut, Yogurt, and More so You Can Grow Probiotics at Home and Improve Your Gut Microbiome

Learn how to ferment food like a pro! Do you love the taste of kimchi or kombucha? Do you want to learn how to make sourdough? Does the idea of fermenting scare you because you think it is too complicated? If you’ve answered yes to these questions, then you have come to the right place. Fermentation is a process of breaking sugars and carbohydrates down into lactic acid, which adds an acidic and tangy taste. It is also commonly called culturing. The microorganisms, such as yeast and bacteria, are added to the food to break it down. These bacteria are also present in your body, home, and soil. Many people have started fermenting foods, especially meat because the products can be stored for longer periods. This process is fascinating, and this book has all the information you need to know to get started. With this book, you will: Learn about fermentation and its history Discover some great, popular fermented foods Understand the importance and benefits of fermentation Learn about various supplies and equipment you’ll need to get started Over 75 recipes to help you make tasty kombucha, sourdough, pickles, and more! So, what are you waiting for? Click the “add to cart” button and embark on a one-of-a-kind journey to becoming a fermenting master! —- ISBN: 9798479436437 | ISBN10: B09GJGH1QP | ISBN-13: 979-8479436437