Fra bunden: Fermentering

The kimchi recipe alone is worth the price—it gave me the confidence to finally tackle fermentation without all the fussy jargon. I’ve already made two batches of pickles and a shrub syrup that turned out surprisingly sharp and tasty. It’s the kind of book that actually gets splattered with brine in

The kimchi chapter finally got me to stop buying jars and commit to my own batch—the step-by-step method is clear enough that I didn't mess it up once. Mark's writing makes even the kombucha section feel approachable, and I've already worked through three of the shrub ideas.

The shrub cocktail recipes alone are worth the price, and the kombucha section finally made the process click for me after years of failed batches. It's written in such a plain, practical way that I actually trust the fermentation times instead of second-guessing everything.