Reviews
I'm a foreigner and I've been amazed by the knowledge of fermentation. So I'll open up the book. It's a professional book, and it's kind of a little bit more difficult to prepare than it is to size and price.
It helps a lot. Thank you for the good book.
Holly Davis: The World of Fermented Foods
Recently, interest in fermented foods such as leaven salt, sauerkraut, saudodo, cobbutha and nempé has increased. Fermentation is the oldest recipe and conservation process in which enzymes formed by microbes create food flavors and nutritional changes, helping to increase digestion and immunity of bacteria in the gut. Fermentary food is also loved by the taste and flavor of a particular season. A combination of tastes and colorful diets are a key to controlling the ratio of time, temperature and materials. The world's best-selling food is a book that has been studying and teaching fermentation for over 40 years, including the world'S fermented diet expert Holly Davis, who has taken a step closer to a good, healthy beauty life. The idea of fermentation, which is the basis and character of seven themes, was given by the World's colorful fermenting diet, including yogurt, pickles, Kimchi, cobbucha, chowd, leaven salt, fermented vinegar, and more than 120 different kinds of foods.
Korean title: 발효 음식의 세계
Korean author: 홀리 데이비스
Korean publisher: 미호
ISBN-13: 9791165794408
Reviews
I'm a foreigner and I've been amazed by the knowledge of fermentation. So I'll open up the book. It's a professional book, and it's kind of a little bit more difficult to prepare than it is to size and price.
It helps a lot. Thank you for the good book.
