Category: Kitchen & Pantry
從零開始：發酵 是一本在家發酵的實用指南。
從自製泡菜到康普茶、調味醋飲，以及自製醃菜，獲獎美食作家馬克·迪亞科諾講述了發酵的故事，並提供了能最大化這一神奇過程轉化力量的食譜。
從零開始：發酵 為這個即使沒有你參與也會自然發生的過程提供溫和的引導，鼓勵細菌的隱形活動為你所用。這些技巧只需你花費少量時間，它們獨特卻簡單，結果卻非凡。
本書充滿實用且易懂的資訊，專注於回歸基礎的技能， 從零開始 系列旨在啟發你放慢腳步，動手創造。系列包括： 酸種麵包、 釀造、 熟食。
由 Microcosm Publishing 出版
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.
