El Arte de la Fermentación

From a yogurt to the classic sauerkraut, Sandor Ellix Katz meticulously explores all the possible types of known food fermentation. While its goal is to encourage the reader to immerse themselves in this exciting world at home, in its contents you will also find the keys to reproduce more purely professional methods. From the fermentation of vegetables, dairy products, cereals, tubers, legumes, fish, meat, and eggs to the production of meads, wines, ciders, beers, and other alcoholic beverages.

Book in Spanish