Ferment for Good by Sharon Flynn
Ferment for Good by Sharon Flynn offers a comprehensive and diverse exploration of the world of fermentation, catering to those interested in preserving, flavour enhancement, and culinary experimentation. A valuable resource for individuals looking to delve into the art of fermentation across different food categories and cultures.
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Ferment for Good by Sharon Flynn
There are chapters on how to ferment with Dairy, Vegetables (kraut and its variations, kimchi's, brined veggies), there's a Japan chapter (natto, sake lees, some vinegar, miso and koji ideas). And of course, there're honey ferments, mustard, injera and Idli, all the SCOBY's as well as a few non-SCOBY-related drinks. And a few general favourite things and ways to eat them.