FermentationHow to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more\nAuthor(s): Asa Simonsson\nFormat: Hardback\nPublisher: Anness Publishing, United Kingdom\nImprint: Lorenz Books\nISBN-13: 9780754834649, 978-0754834649\nSynopsis\nHow 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.\nWhat 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 de.