The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More (Sam Cooper) low-FODMAP so that we spend as

so that we spend as little time as possible in the kitchen

drinks and more

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

and bright

The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More (Sam Cooper) low-FODMAP so that we spend asFrom 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