Let’s Ferment!

Some of the most fun I had with this book was experimenting with fermenting. And yes, I’m sure that I say sauerkraut and I see some of you involuntarily shudder at the thought of sour, fermented cabbage. But hang in there, we’re on to a very good thing. And it’s not a new thing. The art of fermenting foods for its many health benefits has been practised around the world for generations. German sauerkraut is possibly most commonly known in the Western world, but Korean kimchi is just as delicious. It’s not a global phenomenon for nothing; it’s endlessly good for your gut.