Fermentation: How To Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, And More

I found her online, read her IG account and posts. Then I decided to buy her book. It is great i have made 4 recipes from her on my second batch of kraut, made also ginger beer, kombucha, nut cheese. So many others that I have to try. Will recommend for a beginner or advance cook.

It’s just perfect book!

The author is a nutritional therapist, naturopath and nurse who advises that under-functioning digestive systems are unable to assimilate vital nutrients from the food we eat, or properly eliminate toxins and waste products. She explains that fermenting and culturing are traditional ways of preserving food, not only to extend an ingredient’s life, but to make it more digestible. Gut bacteria not only protect our gut from unwanted invaders, but can regulate our immune system. Making your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy and more, allows you to control the amount of salt used, and obtain the health benefits of making and eating fermented foods. Asa Simonsson recommends eating fermented foods to combat a host of modern day ailments that start in the gut. The recipes are easy to follow and delicious. I was given an advance copy of this beautifully photographed and informative book.

Lots of great information and easy to understand. I love this book!

Fermented food is essential for gut health and therefore general health. My fridge is full of fermented foodstuffs.I’ve been making fermented foods for years and particularly bought this book for the kimchi and the pickled wild garlic recipes. It’s missing some basics like pickled red onion (delicious) for instance.The pictures are nice and, the book covers the basics as well as a few interesting tips.This is a nice book to introduce someone to home fermenting.Top tip - buy some decent jars for fermenting in. Wide mouth ones are best.

This book is excellent! I like it so much I also bought it as a gift for my daughter. Åsa's recipes are easy to follow and clearly explained, the pictures are very good. And I love the recipes from my native Sweden. Thank you Åsa for a great book!

Beautiful photography. Great recipes. And detailed instructions. What more could you want from a fermentation book?!

If you are into/want to get into fermentation you will love this book.

For anyone venturing into the world of fermented foods, this is a great book. It’s really clear and easy to follow the recipes for different krauts and kimchis as well as kefirs and other fermentations. And it’s a beautiful book to look at and to have. I’ve already made 3 of the recipes in the book and all have been successful.