The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More (Sam Cooper) low-FODMAP In a Danish cemetery

In a Danish cemetery

drinks and more

born in Aotearoa New Zealand

Root first published this in 1958 (and later wrote its companion

The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More (Sam Cooper) low-FODMAP In a Danish cemeteryFrom kimchi to miso, kombucha to ginger beer, The Fermentation Kitchen introduces you to the alchemy of fermentation taking simple ingredients and transforming them in form and flavor. Explore a wide range of authentic and adapted techniques from across cultures and continents and harness bacteria, yeast, and fungus to create a variety of ferments to add flavor to dishes, boost gut health, and give perishable produce a new lease of life. Reconnect