The Fermentista's Cookbook (Andrea Bierwolf, Freya)

The Fermentista’s Cookbook

Cooking

Andrea Bierwolf

Freya

Language of origin

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296 pages

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Ferments: experience explosions of flavour! Simple, quick recipes with ferments and pantry staples for tasty surprises. Instructions for making kimchi and fermented soup seasoning, plus a wide range of vegetarian and plant-based recipes for every occasion.

Bring your kitchen to life! Cooking with ferments and stores is quick and easy and always delivers surprising bursts of flavour. Instructions for kimchi, fermented soup seasoning and other special flavours for the pantry are described in detail. From there, the everyday recipes begin: from basic doughs, crackers and breads to breakfast ideas, snacks and salads, soups and curries, through to special delicacies, sweet treats and drinks, there is something for everyone who wants to bring life into their kitchen.

All the recipes in this book are vegetarian, and many are entirely plant-based. Also inside: the history of ketchup, the history of powidl, what kimjang is, kombucha, the sauerkraut technique, the brine technique and water kefir.

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Andrea Bierwolf

Andrea Bierwolf is a passionate fermentation expert, convinced of the health benefits of age-old traditions. Many small complaints, from persistent headaches to irregular digestion and recurring fungal infections, disappeared once she started eating and drinking fermented foods every day. She is a qualified nutrition trainer and mental trainer. For years she has been learning and developing fermentation techniques in her own fermentation kitchen at the Traunergütl, a farm in Austria's Mühlviertel. She passes on her knowledge and practical tips in her workshops, showing how simple and valuable fermentation is.

Agence Schweiger