If I had this book last year, I wouldn’t have thrown out (and buried, yes, buried) a gallon of naturally fermented purple cabbage in my backyard. I would’ve just scooped off the horrid slimey mold on top, and enjoyed the brilliant kraut underneath.
I need this book if I’m ever going to get rid of my fear of mold and leaving things out of the refrigerator. Because this book is all about leaving things out. To ferment, to culture, to brew and brine.
With more things I’ve never even heard of than not, this book brims, nay, bubbles, with information about fermenting everything from olives to fig butter to miso to tempeh.
Oo. Serious sourdough.
Chewed Potato Beer?
You could get lost in this book.
Forget your traditional survivalist fare: If you plan on eating well while you’re there, THIS is the book you need on a desert island. All 498 pages of it.
We’ve got a couple of copies to give away at the following link to the publisher:
I think my kitchen is about to get a lot more interesting. Persian yogurt soda, anyone?
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