The enzymes and lactic-acid bacteria in cultured or fermented foods maximise the flavour and nutritional value. Includes sections on how to make your own: yoghurt and kisiel; sourdough breads; miso, tamari and shoyu; mirin, sake and naturally fermented wines; tofu and tempeh.
I must admit that I haven't read the book so far, but flipping through it I was a bit disappointed of the samll number of recipes. I thought there is a recipe for each and every food mentioned, but it is mainly an the health benefits.
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