- Contains more than 100 photographs, helpful hints, and informational charts offering guidance on incorporating fermented ingredients into the diet.
- With a striking, luxe textured cover and engaging projects for amateur and experienced fermenters.
- Holly Davis is a chef, teacher, and co-founder of Iku Wholefoods in Sydney, Australia. Her expertise has been refined through 40 years of teaching fermentation techniques around the world.
- This cookbook will be the cornerstone of every preserving kitchen
- With recipes and tips to use fermented products alongside culturally related meals
- Includes recipes such as toasted sesame and miso dressing, crisp white radish kimchi, Indian lime pickle, kombucha, sea-salty crisp breads, black bean tempeh, grilled salt-cured fish, and more