In line with the current DIY trend, this book will whet your appetite for creative processes in the kitchen: make your own sauerkraut, kimchi, miso, ketchup, cheese and ham, brew your own beers and bake your own bread – with the aid of tiny helpers such as yeast and bacteria, it’s very simple. Fermenting foodstuffs is an ancient method for making and preserving a wide range of food products. Fermented food products are healthy, for the most part easily digestible and they also boost the body’s immune system. Be inspired by more than 250 recipes and their variations!