9 of 11 people found the following review helpful
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This review is from: Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen (Flexibound)
This is a good, basic introduction to fermenting foods. I had tried to get the information from the internet, but too often it was contradictory. This author not only makes it clear what to do, he has the scientific knowledge to explain why. I've successfully made kefir, water kefir and the best yogurt we've ever had. You cannot take chances with food safety, but I felt very safe in following the instructions in this book.