Kimchi, kombucha, miso and pickles explained by a food scientist. Part cookbook, part microbiology, for cooks who want to understand what is happening in the jar.
The Fermentation Kitchen
Written by
in
Written by
in
Kimchi, kombucha, miso and pickles explained by a food scientist. Part cookbook, part microbiology, for cooks who want to understand what is happening in the jar.