Fermentation Guide

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Fermentation refers to the transformative action of microorganisms.
The term is usually used in relation to food.
Generally vegetables exposed to air will develop moulds which will spoil them.
Fermentation deprives vegetables of oxygen by submerging them in a liquid and changes the environment in a way that allows certain bacteria to thrive and prevents others from growing.
Skilful manipulation of the conditions in which specific microorganisms can grow will produce outstandingly healthy and tasty foods relatively inexpensively and without a lot of effort.
Microorganisms grow automatically and given the right conditions, they will do all the work, provide health benefits, take stress off digestion and help reduce weight.
They enrich diet through aroma, flavour and additional nutrients.
They assist digestion with beneficial bacteria and enzymes.
This Guide offers an overview of food fermentation and opens the door for further research as well as practical experimentation.

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Fermentation Guide

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