The little book of fermented foods: the funky world where food is alive and good gut health thrives

"For thousands of years, people around the world have fermented 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 thirty 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, and more"--