Description Fermentation is easy and comes with great rewards – transforming ordinary fruit and vegetables into tasty, healthy preserves, accompaniments, drinks and ingredients, and prolongs their shelf life for ages. This zine presents a potted history of lacto-fermenation and a personal odyssey from sauerkraut to Korean kimchi, and through a cornucopia of Turkish salgam, Russian tomatoes, kombucha, marmalade, inhibited only by the boundaries of the imagination. But it comes with a warning: because lacto-fermentation is easy, addictive and highly beneficial, your kitchen will never look the same again.
