The Little Book of Fermented Foods by Balslev, Lynda;

The Funky World Where Food Is Alive and Good Gut Health Thrives

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Product details:

Publisher Andrews McMeel Publishing
Date of Publication 10 September 2026
Number of Volumes Hardback

ISBN 9798881605605
Binding Hardback
No. of pages144 pages
Size 144x106x15 mm
Language English

Short description:

A no-fuss introduction to fermentation—its health benefits, global traditions, and delicious possibilities—with 25 easy recipes and DIY tips for making kimchi, yogurt, sourdough, tepache, and more at home.

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Long description:

A no-fuss introduction to fermentation—its health benefits, global traditions, and delicious possibilities—with 25 easy recipes and DIY tips for making kimchi, yogurt, sourdough, tepache, and more at home.

For thousands of years, people around the world have fermented foods—not just to preserve them, but to unlock hidden flavors, improve digestion, and boost nutrition. From spicy kimchi to fizzy kombucha and umami-rich miso, fermented foods are a powerful tool for health and vitality.

This approachable guide explains what fermentation is, how it works, and how to make it part of your diet to enhance your health, with an atlas of 25 easy global specialties including:

Korean Kimchi
German Sauerkraut
Sourdough Bread
Homemade Yogurt
Mexican Tepache

Whether you’re a beginner or experienced in fermentation, bring time-tested tradition and modern health to your table—one jar at a time!