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    By: Amanda Feifer

    QTY
    -+
    $29.99
     
     
    ISBN
    9781592336821
    Date Released
    Binding
    Paperback
    Pages
    176
     

    Only available to order
    Estimated 10 - 14 business days until dispatch

    If ordered before the 14th of December, this product should arrive by Christmas unless it is going to regional Australia
    Description
    90 recipes showcasing simple fermented vegetables.

    Unhealthy, boxed foods, long shelf-life but void of nutrients? Get real! Get fermenting! Brine is the new black. Fermented foods have taken the world by storm, because it's healthy eating and real food. If you want to get some traditional food into your diet, fermented vegetables are some of the most versatile and tasty. They're also one of the first things most home cooks learn to ferment, and the process can easily become addicting. Once you open that first jar of bubbly kraut or kimchi, you'll be hooked! Like many other forms of preserving, however, guidance is required in order to make a safe and flavourful product.

    Ferment Your Vegetables guides readers on how to naturally ferment vegetables using simple methods and equipment. In just a few simple steps, you can make batches (however large or small you like) of pickled carrots, minty radishes, zingy krauts, and more. Amanda Feifer, founder of the popular website phickle.com, provides you with about 90 step-by-step recipes. Your ferments will have you eating delicious and natural vegetables the whole winter through -- unless you're kind enough to share!

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