The power of natural fermentation is a celebration of natural wealth, whose taste and beneficial substances have been enjoyed by mankind for thousands of years and which can also become part of your diet. She is the first cookbook to explore in depth the culinary magic of fermented foods – introducing you to their diverse world and offering simple recipes for nutritious, healing and delicious meals. The author describes how to make fermented milk products at home, presents the basic procedures for making cheese, deals with sourdough bread, legumes and outlines the variability of preparing sauerkraut and other pickled vegetables. He often dwells on the traditions of various world cultures during his narration. The book also contains really simple techniques for home production of beer, wine and vinegar (along with recipes for cider, mead or sparkling wine). With nearly a hundred recipes, it is the most comprehensive and broad-minded book on fermented foods ever published.