Lacto-fermented fruit drinks — from Mexican pineapple tepache to Russian kvass and homemade ginger beer — are easy to produce from garden and kitchen produce in 2–5 days.
Use your garden harvest to make extraordinary fermented foods — kimchi, sauerkraut, lacto-pickles, kvass — with detailed recipes and the science behind safe fermentation.
Extend your garden harvest indefinitely with fermentation — pickles, kimchi, kvass, fermented hot sauces, and more.
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