Fermentar - Fundamentos y técnicas de un arte milenario

Fermentation is a set of preservation methods involving microorganisms. Although mankind has been using fermentation since the dawn of history, the vast potential of these techniques has yet to be discovered. Microorganisms preserve and change our perspective of foods, give them new colors, flavors and aromas and, in short, turn them into new "living" foods, whose properties are beneficial for our organism and take care of us from the inside.

This book offers a new theoretical framework, with its own classification system that covers all existing techniques. In addition, it resolves doubts and common mistakes and provides practical methods and 50 different recipes so that you can ferment at home, whether you want to get started in the world of home fermented foods or if you are a professional in gastronomy and intuit the infinite creative possibilities that fermentation hides. Turn the past into the future of gastronomy and create your own dishes and elaborations.