A01=Lynda Balslev
anti-inflammatory
Author_Lynda Balslev
balance
beginner's guide
Category=WBS
Category=WBW
cookbook
cuisine
digestion
digestive
DIY
drinks
easy
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_nobargain
eq_non-fiction
ferment
fermentation
fermenting
foodies
forthcoming
functional foods
global
gut
health
holistic nutrition
home cooks
homemade
how to ferment foods at home
international
kimchi
kombucha
miso
natural
nutrient dense eating
pickled
pickles
pickling
picklling
preservation
probiotic foods
recipes
remedies
sauerkraut
simple steps
sourdough
techniques
tepache
traditions
wellness
yogurt
Product details
- ISBN 9798881605605
- Weight: 12g
- Dimensions: 102 x 140mm
- Publication Date: 10 Sep 2026
- Publisher: Andrews McMeel Publishing
- Publication City/Country: US
- Product Form: Hardback
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A user-friendly, no-fuss introduction to fermentation—exploring its health benefits, global traditions, and delicious possibilities. Includes 25 easy recipes and DIY tips for making kimchi, yogurt, sourdough, tepache, and more at home.
For thousands of years, people around the world have been fermenting foods—not just to preserve them, but to unlock hidden flavors, improve digestion, and boost nutrition. From spicy kimchi and creamy cheeses to fizzy kombucha and umami-rich miso, fermented foods are more than just tasty— they're a powerful tool for health and vitality.
This book is a simple guide to the world of fermentation. It explains what fermentation is, how it works, and how to use it to enhance your diet. You’ll also explore the origin of fermentation as a universal preservation method and culinary tradition. Plus, you’ll discover an atlas of fermented specialties from around the world—along with 25 easy-to-make recipes and practical tips for DIY success.
Almost every cuisine in the world includes a pickled or fermented food, the recipe range includes:
Whether you're a beginner or looking to expand your fermenting know-how, this book offers a delicious and approachable way to bring time-tested tradition and modern health to your table.
For thousands of years, people around the world have been fermenting foods—not just to preserve them, but to unlock hidden flavors, improve digestion, and boost nutrition. From spicy kimchi and creamy cheeses to fizzy kombucha and umami-rich miso, fermented foods are more than just tasty— they're a powerful tool for health and vitality.
This book is a simple guide to the world of fermentation. It explains what fermentation is, how it works, and how to use it to enhance your diet. You’ll also explore the origin of fermentation as a universal preservation method and culinary tradition. Plus, you’ll discover an atlas of fermented specialties from around the world—along with 25 easy-to-make recipes and practical tips for DIY success.
Almost every cuisine in the world includes a pickled or fermented food, the recipe range includes:
- Korean Kimchi
- German Sauerkraut
- Sourdough Bread
- Homemade Yogurt
- Preserved Lemons
- Mexican Tepache
Whether you're a beginner or looking to expand your fermenting know-how, this book offers a delicious and approachable way to bring time-tested tradition and modern health to your table.
Lynda Balslev is an award-winning author and columnist, recipe developer and chef. Lynda attended Le Cordon Bleu Ecole de Cuisine in Paris and lived in Europe for 15 years where she worked as a food writer and editor, private chef and culinary instructor in Switzerland, England, and Denmark. Lynda currently lives in Northern California where she continues to cook, teach, and write about food and travel.
