FERMENTED VEGETABLES
Comeback of fermentation as preservation technique
12inch Square-Calendar
31,99 €
Be it kimchi or sauerkraut, fermented vegetables not only have a long shelf life, they also have positive effects on the intestinal flora and strengthen the immune system. Fermenting is uncomplicated and a great way to use leftovers, from leaf to root. And the results are fresh and unique taste sensations
FERMENTED | VEGETABLES | FERMENTING | PRESERVING | KIMCHI | SAUERKRAUT | PROBIOTICS
Savoy cabbage | Celery, carrot and leek | Fresh peppercorns | Radish and radish leaves | Rainbow chard | Fennel bulb | Chinese cabbage kimchi | Zucchini and carrot | Chili carrots | Pineapple sauerkraut | Red beet | Fire cider
2898382
| Size | Type | EAN | Price |
|---|---|---|---|
| 12inch | Square-Calendar | 9783516645835 | 31,99 |
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