Easy Fermentation of Vegetable and Fruit

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Fermenting vegetables and fruit has a longstanding tradition and is one of the most ancient, natural, and gentle ways of preserving food. Sibylle Hunger, the number one Bavarian »fermentista«, presents a healthy and sustainable diet with fermented food items.Her introduction to basic concepts of the craft and simple step-by-step instructions are followed by a variety of delicious fermentation recipes. In addition, the author shares uncomplicated recipes for daily use – salads, wraps, souffles, or desserts – in which the fermented food items are the main attraction. Delicious taste is just as essential as the seasonal and regional character of the chosen ingredients: next to well-known fruits and vegetables she rediscovers almost forgotten types such as Jerusalem artichoke, savoy cabbage, or kale. A book that teaches a historical craft and enables the reader to eat much more consciously throughout the year.Sibylle Hunger: Passionate fermentista for 30 years, known from public television (Bayerischer Rundfunk). She leads fermentation courses, runs a cooking studio in Stephanskirchen, Germany, and distributes products of her own brand »Manufaktur Gmiashunger«.Photos: Esther Meinel-Zottl