How to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more. Cabbage, salt and water... and time. That's all it takes to make one of the healthiest foods. Ferments are amazing, they not only are great-tasting, but are very good for you. Used for centuries as a natural way of food preservation, they are now known to actively improve digestive balance and gut health. What is more satisfying than lining up a row of brightly coloured jars that you have made yourself, all bursting with natural goodness? Ferments are cheap and easy-to-make, yet full of sophisticated flavours, aromas and textures. And the benefits of fermented food can be found in much more than cabbage sauerkraut: this detailed and practical book also shows how to make all kinds of delicious brine pickles, kimchi, kefir, kombucha, nut cheeses, and sourdough.

About the Author
Asa Linea Simonsson grew up making ferments in her native Sweden; a trained naturopath and nurse, she runs a busy natural nutrition and health practice in the UK combined with popular workshops and retreats. Moving from an early career in nursing to running her own company manufacturing and selling natural plant-based lotions, potions, herbs and soaps to training as a naturopath, Asa sees private clients in her practice in London as well as working as a lecturer at the College of Naturopathic Medicine. She is passionate about healthy eating and especially plant-based food and work as a raw food chef at Restore Retreat, and holds regular workshops in fermentation and other healthy food workshops. Asa's website is http://www.lineanutrition.co.uk and her Instagram page is @nordic.nutrition.

Awards
Winner of BEST FERMENTATION COOKBOOK UK, GOURMAND INTERNATIONAL COOKBOOK AWARDS 2020.



Book Information
ISBN 9780754834649
Author Asa Simonsson
Format Hardback
Page Count 240
Imprint Lorenz Books
Publisher Anness Publishing