[Sandor Katz] This book is a fave. Nearly 100 home recipes for vegetable ferments (sauerkraut, kimchi, pickles); bean ferments (miso, dosas); dairy ferments (yogurt); cheesemaking (and vegan alternatives); sourdough and other grain fermentations from Cherokee, African, Japanese, and Russian traditions; vinegars and alcohol. Fascinating reading about the amazing world of beneficial bacteria and fungi! 2nd ed. Softcover, 298 pp
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