Fermented

The outer archives are busy

by Jill Ciciarelli, Bill Staley, Diane Sanfilippo

About this book

Our current food system is sick and getting sicker, and it's time to return our emphasis to top-quality ingredients that are farmed and harvested in the most ethical ways. Fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting flavors into your weekly menus.

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