GU - Einmachen & Fermentieren
Step by step to stock up: make your own sauerkraut, kimchi and more! Also suitable for beginners to enjoy fruit and vegetables all year round
What a wonderful time it was when pantries were still full to bursting! Compote jars were stacked next to pickled vegetables, dried herbs exuded their fragrance and pickled gherkins were always ready to hand. How good that preserving is now back in fashion! Home-made stock tastes better and you know for sure what's in it, because additives and flavour enhancers are naturally left out. With the right technique, fruit and vegetables can be preserved without artificial additives in 80 recipes! GU's Preserving and Fermenting uses step-by-step instructions to show how easy it is to preserve, boil, ferment and dry. Sour cucumbers with three kinds of pepper and sweet and sour ginger, tomato sauce or baked apple compote, trendy kimchi and salted lemons or mushroom powder and apple rings - even beginners can now easily make these storage treasures themselves and enjoy fruit and vegetables all year round.
- 128 pages, hardcover
- Petra Casparek
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