A01=Holly Davis
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Author_Holly Davis
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Category1=Non-Fiction
Category=WBH
Category=WBW
COP=Australia
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fermentation
food to support the microbiome
Giulia Enders
gut health
home made ginger beer
Iku
kimchi
krauts
Language_English
making fermented foods at home
marinating olives
PA=Available
Price_€20 to €50
probiotic-rich foods
PS=Active
softlaunch
sourdough bread
whole foods
Product details
- ISBN 9781743368688
- Dimensions: 186 x 245mm
- Publication Date: 05 Oct 2017
- Publisher: Murdoch Books
- Publication City/Country: AU
- Product Form: Hardback
- Language: English
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Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Kefir, kombucha, sauerkraut, yoghurts, pickles, kimchi - they are surging in popularity because of their health benefits as well as because they are fun projects for cooks who want to make things from scratch or preserve the bounty. Most commercially produced fermented foods in supermarkets have been pasteurised, killing off healthy bacteria in the process. But it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.
Holly Davis has been making fermented foods and teaching about them for over 40 years. She started as a teenager, using her mother's linen cupboard or any spare bench around the home to produce delicious pickles, cheeses and drinks. She's a wholefood chef, teacher and original co-founder of Iku Wholefood chain of macrobiotic cafes. Holly has been practising and teaching the making of fermented foods for decades, and delights in the fact that she is still learning - it's an alchemic art, not an exact science.
