CULTURED: A GLOBAL GUIDE TO FERMENTING AND PRESERVING (HB)

Cultured draws on culinary traditions from around the world, employing techniques such as drying, canning, freezing, pickling, fermentation, salting and freeze-drying. Making condiments like harissa and adjika, as well as staples and treats like kimchi, sauerkraut, preserved lemons, horchata, and pomegranate molasses to eat now and enjoy later has never been easier. The recipes are also accompanied by information on how to use these preserved foods to transform your cooking.