By Charlotte Pike, a beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more. Hard cover. 159 pages. Beautiful photography. 

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Learn how to incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home.

Chapters covering fruit and vegetables, yogurt and labneh, beans and pulses, sourdough baking and drinks will introduce you to unique new flavours as well as traditional fermented recipes such as German Sauerkraut and Japanese Kimchi. Use fermented ingredients in dishes such as Kraut-slaw, Bacon and Potato Soup and Tempeh Stir-fry.

Learn how to make sweet and savoury yogurts such as Coconut Yogurt or Cardamom and Rose Yogurt Cream to go with your perfected Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermentation that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.

'This is exactly the sort of book I would have loved to find when I was beginning my journey with fermented foods- clear,concise and confidence-boosting' Darina Allen.

This book does contain some recipes with meat.

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