{"product_id":"a-little-book-of-fermentation-digital-ebook","title":"A Little Book of Fermentation (Digital Ebook)","description":"\u003cp\u003e25 recipes. The science behind fermentation. And everything I wish I’d known when I started.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA Little Book of Fermentation\u003c\/span\u003e\u003cspan\u003e is my practical guide to making fermented foods at home without making it complicated.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI’ve brought together some of my favourite recipes from years of fermenting, alongside the science, safety and little lessons I’ve picked up along the way.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBecause fermentation isn’t just about following a recipe. Once you understand \u003c\/span\u003e\u003cspan\u003esalt, temperature, pH, microorganisms and what to look out for\u003c\/span\u003e\u003cspan\u003e, you can start experimenting with whatever is growing, abundant or in season.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eINSIDE THE BOOK\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e25+ fermentation recipes\u003c\/span\u003e\u003cspan\u003e, including:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eClassic sauerkraut • Kimchi • Mushroom kimchi • Fermented salsa • Lacto-fermented garlic • Dry-brined tomatoes • Fermented hot sauce • Lacto spreads • Greek yoghurt • Cottage cheese • Cultured coconut yoghurt • Cultured tofu • Cultured oats • Beet kvass • Ginger bug • Fruit soda • Apple cider vinegar • Rhubarb \u0026amp; seasonal fruit vinegars • Shrubs • Drinking vinegars • Cherry oxymel • Garlic oxymel • Fire cider • Berry cheong + more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou’ll also learn about:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTHE SCIENCE\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eWhat fermentation actually is, lactic acid bacteria, yeasts, acetic-acid bacteria, why we ferment food and some of the common myths surrounding fermented foods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEQUIPMENT\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eJars, fermentation weights, airlocks, salt, water, temperature, pH and hygiene including what you genuinely need and what you don’t.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSAFETY \u0026amp; TROUBLESHOOTING\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003cspan\u003eMould vs kahm yeast, white films, soft vegetables, colour changes, smells, salt percentages, temperature, pH, storage and how to recognise when something hasn’t gone to plan.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAND MOST IMPORTANTLY…\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eI want this book to give you the confidence to stop relying entirely on recipes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLearn the basic principles, understand what’s happening inside your jar and then use what’s around you.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFermentation can be wonderfully simple.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e£25\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDigital PDF ebook. Your copy will be available to download after purchase. No physical book will be posted.\u003c\/span\u003e\u003c\/p\u003e","brand":"Bwblin ","offers":[{"title":"Default Title","offer_id":57510511247733,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0904\/2647\/4869\/files\/2B3105C1-3AAB-4346-BF52-9D5EF583CB45.png?v=1787142493","url":"https:\/\/bwblin.com\/products\/a-little-book-of-fermentation-digital-ebook","provider":"Bwblin ","version":"1.0","type":"link"}