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In times gone by, fermenting foods was an effective way to preserve them for abundant supply during the sparse cold months. More importantly, fermented foods were revered by ancient cultures for their healing properties.
We now understand why these foods are so beneficial to us. They are:
- Packed full of vitamins and minerals
- Rich in enzymes, aiding the digestion of foods
- Full of beneficial bacteria for optimal gut health
- Alkalising, keeping the system at a healthy pH balance
Full of fantastic information and some great recipes, this is a fantastic starter guide for the new home fermenter!
By Helen Padarin and Heidi East
A4 Ringbound book