What sauerkraut, cheese, yogurt and sourdough bread have in common? They all arise only by a festival of bacteria: Through the fermentation process!
Fermenting is quite simple, works in the kitchen at home and without much equipment. The author Cathrin Brandes shows in this book step by step how to do it and how even better products are made of good ingredients. The old kitchen technique of fermenting is not only useful to preserve foods: A diet with fermented food is especially popular for a healthy intestinal flora and therefore a healthier body.