Fermented Foods vol. 1: Fermented Vegetables (The Food Preservation Series)

Are You Interested in Adding Probiotics to Your Diet?

• Sauerkraut.
• Kimchi.
• Cortido.
• Fermented kale and cabbage.
• Fermented asparagus.
• Fermented Brussels sprouts.
• Ginger carrots.
• Dilly carrots and dilly beans.
• Lactofermented summer squash
• "Pickled" peppers.
• Cultured green tomatoes.
• Lacto-salsa.
• Miso-fermented garlic.
• ...and many more.

• The bacteria that live in your gut and why they're critical to good health.
• How to restore good bacteria to the gut.
• How and why fermented vegetables are more nutritious than they were prior to fermentation.
• Die-off: What it feels like when toxins leave the body.
• The many health benefits of fermented foods.
• Why you should make fermented vegetables instead of going to the store and buying them.
• Food preservation through fermentation.
• Safety first: How to ensure your vegetable ferments stay safe.
• Fermenting vegetables in 5 easy steps.
• How to make brine with various salinity percentages.
• The best types of salt and water for brine.
• What starter cultures are and how you can use them to your benefit.
• Equipment you're going to need and want.
• How to tell when fermented foods are ready to be moved to cold storage.
• Burping airtight containers.
• Frequently asked questions.

If you want to ferment vegetables, you need this book! Click the "Buy Now" button to purchase it today.