Kimchi, kombucha, kefir, yogurt – fermented foods have become indispensable in modern cuisine. It's no wonder, as these tangy treats are not only delicious but also incredibly healthy! The use of wild and cultivated bacteria or yeasts preserves food and significantly boosts its vitamin and nutrient content. As if that weren't exciting enough, Alexis Goertz and Jonas Grube combine the art of fermentation with the powers of wild nature in this book! The result is a unique guide filled with tasty and innovative ideas on how both beginners and advanced fermenters can add new flavor to their culinary lives.