Book – Fermented Vegetables by Kristen & Christopher Shockey



Fermented foods are full of nutritious bacteria and probiotics that aid in digestion and boost the immune system.

The laco-fermentation process yields nutrient-dense live foods packed with vitamins, minerals, enzymes and flavor! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 64 different vegetables and herbs.

Additional information

Weight 0.5 kg