Cultured Foods

Wendy Zeffert


Hyland House Publishing, PB, 117 pages

The enzymes and lactic-acid bacteria in cultured or fermented foods maximise the flavour and nutritional value of what we eat. Cultured foods avoid the allergies and food intolerances associated with modern, processed foods. This excellent guide includes sections on how to make your own:
* yoghurt, kisiel and kefir
* sourdough breads
* miso, tamari and shoyu
* mirin, sake and naturally fermented wines
* tofu and tempeh
and more.

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