Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook] Christmas traditions now a threadbare and discarded

now a threadbare and discarded nursery relic

experiments

It offers practical strategies that work

She has been a guest on PBS's Growing a Greener World

MAGGIE KLINE is a retired school counselor and school psychologist

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook] Christmas traditions now a threadbare and discardedA beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only