Yogurt, pickles and sourdough bread. You’ve probably eaten it all once, but never realized that this is a fermented food. Fermentation is a way to preserve your harvest for longer and it is as old as the road to Rome. With the help of bacteria and fungi, a rotting process is started that changes the taste of the product. That may sound gross, but the end result is the opposite! A beer? Fermented barley liquor. Sauerkraut? Fermented white cabbage. tempeh? Fermented soybeans. Is not it nice? The best news is that it’s super easy to do yourself. You can read exactly how you do it in this beautiful, handy and informative book. Hop, get started and let it rot! * Fermentation is the new trend * Easy step by step explanation * Useful tips and tricks


  • 144 pages
  • 17 x 21 centimeters
  • 4 colors
  • Paperback with flaps

Rights available for...

  • Portuguese (Europe)
  • Portuguese (Brazil)
  • French
  • English
  • Spanish