Self-Fermented Yogurt, pickles, and sourdough bread. You've probably eaten them all at some point, but never realized that these are fermented foods. Fermenting is a way to preserve your harvest longer, and it’s as old as the hills. With the help of bacteria and fungi, a decomposition process is initiated that changes the flavor of the product. That might sound gross, but the end result is the opposite! A beer? Fermented barley juice. Sauerkraut? Fermented white cabbage. Tempeh? Fermented soybeans. Delicious, right? The best news is that it's super easy to do it yourself. How exactly you do it, you can read all about in this beautiful, handy, and informative book. Get started and let it rot! Reasons to buy: - Fermenting is the new trend - Easy step-by-step instructions - Handy tips and tricks!