My Year of Fermentation

0,00 €

TopicCooking

TopicHealth

AuthorAndréa Decaudin

PublisherÉditions Leduc

Kéfir, kombucha, koso, kimchi, pickles

More than 50 comforting recipes through the seasons

A beautifully illustrated seasonal guide to making kombucha, kefir, raw fruit syrups, and lacto-fermented vegetables — with 50 easy and delicious recipes to support your gut health all year long.

Fermented foods — kombucha, kefir, koso (raw fruit syrups), and lacto-fermented vegetables — are among the best natural sources of probiotics and gut-healing nutrients. In this vibrant and accessible guide, Andréa Decaudin, journalist and fermentation expert, shows you how to master the art of fermentation at home, no matter your experience level.

With clear, step-by-step instructions and seasonal recipes like homemade Orangina, strawberry koso, leek tart with fermented vegetables, and cheese-stuffed mini peppers, this book invites you to nourish your microbiome while treating your taste buds.