Fermentation isn't just a beer thing...

What about bread, yogurt, cheese, miso, sauerkraut and kimchi.  I was reading a post by Laurie over at the blog Common Sense Homesteading.  Just started reading it recently and I really enjoy it.  She mentions these books.  Anybody have them?
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Amazon Link)

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats(Amazon Link)
Maybe I could get some sauerkraut fermented for New Years? Maybe even improve my health.

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