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the so-called Japanese persimmon
Not just whisky
El Salvador
or sleep more soundly
The Science of Fermentation by (Robin Sherriff) Fungi the so-called Japanese persimmonIn The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavor, preserve food, and enrich our diets. Learn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favorite pickles, and discover how to recreate them in your own kitchen. With
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