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Fermentation

How to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more
By Asa Simonsson
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Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Fermentation by Asa Simonsson is a practical guide to creating your own fermented foods at home. From classic sauerkraut and kimchi to brine pickles, kefir, kombucha, vegan dairy, and sourdough, this book reveals easy, affordable methods to produce these healthy staples. It explains how simple ingredients like cabbage, salt, and water, combined with time, can transform food through natural preservation processes that enhance flavour, aroma, texture, and gut health.
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Format: Hardback
$3999

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This title is in-stock with overseas suppliers. While it is not available locally, we fly books in weekly from the US and UK to our Auckland warehouse for immediate dispatch.

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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

This book is ideal for anyone interested in cooking, food preservation, and improving digestive health through natural methods. It suits beginners eager to try fermentation and more experienced cooks wanting to expand their repertoire of probiotic-rich recipes.

Book Hero thinking about your next read

Ferments are amazing, they not only are great-tasting, but are very good for you. This practical guide is bursting with expert advice for easy and successful food ferments, beautifully photographed throughout.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

How to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more.

Cabbage, salt and water... and time. That's all it takes to make one of the healthiest foods. Ferments are amazing, they not only are great-tasting, but are very good for you. Used for centuries as a natural way of food preservation, they are now known to actively improve digestive balance and gut health.

What is more satisfying than lining up a row of brightly coloured jars that you have made yourself, all bursting with natural goodness? Ferments are cheap and easy-to-make, yet full of sophisticated flavours, aromas and textures.

And the benefits of fermented food can be found in much more than cabbage sauerkraut: this detailed and practical book also shows how to make all kinds of delicious brine pickles, kimchi, kefir, kombucha, nut cheeses, and sourdough.

Book Details

INFORMATION

ISBN: 9780754834649

Publisher: Anness Publishing

Format: Hardback

Date Published: 28 June 2019

Country: United Kingdom

Imprint: Lorenz Books

Illustration: 150 colour photographs

Audience: General / adult

DIMENSIONS

Width: 208.0mm

Height: 255.0mm

Weight: 0g

Pages: 240

Collections

Asa Simonsson Cook Books & Recipes Cooking & Food Non-Fiction Vegetarian Cook Books

About the Author

Asa Linea Simonsson grew up making ferments in her native Sweden; a trained naturopath and nurse, she runs a busy natural nutrition and health practice in the UK combined with popular workshops and retreats. Moving from an early career in nursing to running her own company manufacturing and selling natural plant-based lotions, potions, herbs and soaps to training as a naturopath, Asa sees private clients in her practice in London as well as working as a lecturer at the College of Naturopathic Medicine. She is passionate about healthy eating and especially plant-based food and work as a raw food chef at Restore Retreat, and holds regular workshops in fermentation and other healthy food workshops. Asa's website is http://www.lineanutrition.co.uk and her Instagram page is @nordic.nutrition.

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