Fermenting is a time-honored, inexpensive, and efficient way of preserving food. In addition, when foods are fermented, they become rich in probiotics that enhance the intestinal flora, resulting in improved digestion, strengthened immunity, and greater overall well-being.
Beloved the world over, fermented foods encompass everyday favorites, such as beer, sauerkraut, yogurt, and wine, as well as the popular health drink kombucha. Wellness researcher Warren Jefferson presents the history of fermented foods and explains how the organisms that cause fermentation impart amazing health benefits to those who consume them. Starter recipes are included to help guide you in making some basic fermented foods at home.
Author: Warren Jefferson
Pages: 48 pages
Size: 12.40 Mb
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