BOOK - The secrets of lactofermentation

Lacto-fermentation is a world in its own right, a true culinary continent for a long time left to grandma or to food professionals. Yet it is part of our daily life, along with cheese, yogurt and bread! Today, lacto-fermentation is once again trendy and accessible to all. It is eco-friendly, waste-free, economical and ideal for those who want to consume locally while respecting the seasons. So we dust off the classics, from faisselle to homemade sourdough, and we use it to concoct new preparations with new flavors and many health benefits. By following a few basic rules and with a minimum of equipment, new culinary horizons will open up to you in 30 fun and delicious recipes for drinks, sauces, dairy products, condiments, bread and original crunchy vegetables. This book remains above all a gourmet work; the goal is to control lacto-fermentation to transcend the specific qualities of each food. You will obtain results of unexpected finesse and variety