This book is produced in a climate-positive manner, printed cradle-to-cradle, and remains plastic-free and unpackaged.

Vegetables with a fermentation factor: Dive in with kimchi, kombucha, and more! It bubbles and hisses, sparkles and gurgles, shines in all the colors of the world, and will take you on a fantastic flavor journey. What's going on here? It's clear: Fermenting, baby! Send your vegetables for a dive, cultivate your own bacteria, and create incredible dishes and drinks that are not only long-lasting and uniquely flavorful but also packed with vitamins and probiotics that are truly beneficial for you. Wrinkling your nose? Not at all: What may seem a bit unusual at first will quickly captivate you. One thing is for sure: Once you start, you won't stop. From now on, you'll constantly be on the lookout for new recipes, encouraging your sourdough, counting jars as you fall asleep, and nearly toppling your pantry shelves. Your wild, sour side will emerge - you'll become a fermenter!

Into the jar, lid on - and wait to see what happens. But let's take it step by step: So you don't get overwhelmed by fermentation fever, this book provides detailed instructions on various techniques: from the kraut and brine method to homemade vinegar, from yogurt cultures to water kefir. You'll learn how to chop, knead, strain, press, mix, and store properly. In 150 recipes, you'll discover the concentrated flavor diversity of fermenting - taste your unbelievably spicy kimchi, and you'll feel instantly transported to Asia. Always included: recipe ideas from around the world, where your ferments take center stage. How about a tempeh burger? Or a refreshing kefir colada? With tips from fermentation ninjas Marcel Kruse and Geru Pulsinger, you'll easily and step by step dive into the world of fermenting.