Treats for the pantry
Everyday methods for preserving food such as fermenting, canning, pickling, salting and drying fruits, vegetables and herbs: well preserved, jar by jar.
Cabbage and beets, ripe tomatoes, raspberries and blueberries: If you ferment or can today, you can enjoy kimchi made from regional Chinese cabbage or rose syrup from your own garden even in winter. The authors of this book show many time-honored and resource-saving kitchen techniques for preserving food in a sustainable, healthy and digestion-friendly way.
Traditional and new recipes with positive health effects are presented in simple instructions: fermenting vegetables and fruits, nuts, kombucha and kefir, canning jams, jellies and chutneys, salting, pickling and preparing various syrups and vinegar drinks. To make the taste of ripe fruits and vegetables last, to enjoy yourself or give away.