The Little Book of Fermented Foods (Lynda Balslev)

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!