Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook] (Hardcover)

Introduction  
Chapter 1
Fermentation Basics
Chapter 2
Equipment, Ingredients, and Troubleshooting 9
Chapter 3
Fermented Fruits and Vegetables  
Chapter 4
Legumes, Nuts, Seeds, and Aromatics    
Chapter 5
Fermented Dairy
Chapter 6
Fermented Grains, Breads, and Flatbreads  
Chapter 7
Cured Meats and Fish
Chapter 8
Fermented Beverages
Chapter 9
Cooking with Fermented Foods
 
Acknowledgments
Glossary
Resources
Bibliography
About the Author
Measurement Conversion Charts
Index