Fermentation is easy and comes with great reards – transforming ordinary fruit and vegetables into tasty, healthy preservers, accompaniments, drinks and ingredients, and prolongs their shelf-lives for ages.
This zine presents a potted history of lacto-fermentation and a personal odyssey from sauerkraut to Korean kimchi, and through a cornucopia of Turkish salgam, Russian tomatoes, kombucha, marmalade.. inhibited only by the boundaries of the imagination.
But it comes with a warning:
Because lacto-fermentation is easy, addictive and highly beneficial, your kitchen will never look the same again.
