In this book, the WECK team shows you new ways to preserve food. Although "new" might not be entirely accurate—fermentation is one of the oldest forms of food preservation. The photos for the book were taken by Jan Herbolsheimer.
The book guides you through a world full of bacteria and their interactions. Here, five experts have compiled the basics, advanced tips, and answers to the most pressing questions. In their respective fields, they explain, for example, why water kefir bubbles, what the advantages of sourdough bread are, or what it takes to make golden sauerkraut.
What can you expect? Basic knowledge about fermentation, fundamental instructions, clever ideas and recipe suggestions for lactic acid fermentation, and which dishes you can prepare with your finished treasures, as well as everything from kombucha to milk kefir: first and second fermentation of beverages, brewing your own beer at home with sophisticated recipe ideas, bread, waffles, or pasta – discover the full flavor experience with sourdough...
Jan Herbolsheimer is represented by STILLSTARS.
Natürlich Fermentieren - Herausgeber : Weck glass and packaging . Erscheinungstermin : 30. November 2025 . Sprache : Deutsch Seitenzahl der Print-Ausgabe : 280 Seiten . ISBN-10 : 3692320035 ISBN-13 : 978-3692320038