Fermentation: How To Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, And More Hardcover – December 20, 2019

I found her online, read her IG account and posts. Then I decided to buy her book. It is great i have made 4 recipes from her on my second batch of kraut, made also ginger beer, kombucha, nut cheese. So many others that I have to try. Will recommend for a beginner or advance cook.

It’s just perfect book!

The author is a nutritional therapist, naturopath and nurse who advises that under-functioning digestive systems are unable to assimilate vital nutrients from the food we eat, or properly eliminate toxins and waste products. She explains that fermenting and culturing are traditional ways of preserving food, not only to extend an ingredient’s life, but to make it more digestible. Gut bacteria not only protect our gut from unwanted invaders, but can regulate our immune system. Making your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy and more, allows you to control the amount of salt used, and obtain the health benefits of making and eating fermented foods. Asa Simonsson recommends eating fermented foods to combat a host of modern day ailments that start in the gut. The recipes are easy to follow and delicious. I was given an advance copy of this beautifully photographed and informative book.

Lots of great information and easy to understand. I love this book!