The Bible of Fermentation - 150 Recipes - Milk, Acetic Acid Fermentation, Alcoholic Fermentation - Vegetables, Fruits, Mushrooms, Grains, Legumes, Dairy Products, and Beverages. For thousands of years, foods and drinks have been fermented to preserve them longer, make them easier to digest, and discover new flavors. This book is dedicated to all types of fermentation using various microorganisms and starter cultures, and it thoroughly describes the processes involved in fermenting. 150 recipes from around the world introduce the diversity of fermented products. The journey goes from sauerkraut and pickled beets to Polish-style marinated mushrooms and Russian pickles, all the way to Turkish pickles, Filipino eggs, and Korean kimchi. The range of health-promoting recipes also includes sourdough bread, fig chutney, homemade tomato ketchup, and soy sauce.