The Cultured Cook guides you through fermenting everyday vegan and gluten-free ingredients into nutrient-rich superfoods. You’ll explore the science and art of probiotic-rich foods designed to enhance gut flora and overall wellness.
Inside, you’ll find step-by-step instructions for classics such as sauerkraut, pickles, and kombucha, plus innovative plant-based yogurt and cashew cheese. The book even includes recipes for tangy dressings, savory dishes, and desserts—including creamy dairy-free ice cream—that make fermented flavors irresistible.
Beyond taste, fermented foods deliver powerful prebiotics and probiotics that may help reduce inflammation, support a healthy immune system, aid weight management, and promote longevity. Practical tips on equipment, troubleshooting, and ingredient swaps ensure success in any home kitchen.
Whether you’re new to fermentation or an experienced kitchen alchemist, the accessible recipes and clear guidance in The Cultured Cook will inspire you to experiment with flavors and enjoy lasting health benefits.
Features & Recipes
- Basic ferments: sauerkraut, pickles, kimchi
- Beverages: kombucha and shrub infusions
- Dairy-free yogurt and cheese alternatives
- Creative condiments, sauces, and desserts
