Fermentation is one of the oldest and easiest ways to naturally preserve fresh vegetables. Valuable vitamins, minerals and enzymes are retained and the taste is incomparably full and aromatic! Make fermented delicacies at home without much effort: all you need are preserving jars, fresh vegetables or herbs, salt and a little time to create tasty and healthy supplies from broccoli, pumpkin, rocket and the like that you will benefit from all year round.

Learn about the best methods and recipes from 15 years of experience from fermentation professionals Kirsten and Christopher Shockey. In their book, they explain the basic techniques of fermentation step by step and not only provide you with 140 varied recipes - sauerkraut, kimchi, pickles, seasoning pastes, relishes, chutneys, salsas - but also with many ideas on how to use the treasures from the jar from breakfast to dessert!
- the comprehensive manual for every household
- make probiotic, healthy foods yourself
- basic knowledge and lots of tips and tricks for sure success
- traditional and unusual recipes 64 types of vegetables, herbs and fruit
- from basil to zucchini arranged alphabetically
- step-by-step instructions with photos and detailed descriptions
- including fermentation breakdown assistance and tips for proper storage
- delicious vegan, vegetarian and gluten-free recipes, also suitable for the Paleo diet
?An impressive addition to the growing literature on fermentation with a thorough overview of all the basics and a great recipe section.?