Reviews

Ferment: a practical guide to the ancient art of making cultured foods by Holly Davis

an3rd's review against another edition

Go to review page

informative inspiring relaxing medium-paced

3.75

swt's review against another edition

Go to review page

4.0

Comprehensive. This is a great resource for anything cultured or fermented. Learn to make your own almond milk, kefir, kimchi, vinegar, shrub, kvass, olives, buttermilk, kombucha, leaven, sourdough, yogurt, tofu, feta cheese, pickles, sauerkraut, and more. Includes tips, recipes, suggested equipment, and a resource guide on where to find the equipment, along with a helpful glossary of terms and ingredients.

kanika_reads's review against another edition

Go to review page

informative relaxing medium-paced

4.0

Great recipes and wonderful fermenting guide.
More...