Gut Health & Fermented Foods

by

Valerie Pearson

The art and science of gut health and fermentation: Quark kimchi, yoghurt, kefir, kombucha and more.

More than ever, we need to understand the relationship between our gut, our health and our food. Living in today’s fast-paced, over-processed world, we can forget how important good food and good bacteria are to maintaining our physical and mental wellbeing.

This book focuses on giving you both the history and the science behind fermented foods, and their importance in your diet. It covers how fermentation works, providing you with recipes to get you started.

Once you start fermenting, it is important to know how to incorporate these types of foods into your daily life, so ideas are given to help you out in this regard. The goal is to have you make, eat, and love fermented foods. Eat a little every day, change your microbiome, improve your gut health and change your life.

Contents:

• History Of Fermenting  (8 pages)
• The Science of Gut Health  (30 pages)
• The Art of Fermenting  (15 pages)
• Recipes and How to Use Them in Your Daily Life  (134 pages)

Recipes Include:

• Dairy and Non-Dairy Yoghurts
• Probiotic Milks
• Soft Cheeses
• Kefir, With and Without Grains
• Kombucha Tea
• Fermented Pickles
• Sauerkraut & Kimchi
• Sourdough
• Vinegar
• Ginger Beer
• A Troubleshooting Section

ISBN 9781925868784