Alex Lewin—a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition and author of Kombucha, Kefir, and Beyond and Real Food Fermentation—seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco.
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Introduction: Fermentation Journey Chapter 1: Food Preserving (In Brief) Chapter 2: Know Your Ingredients Chapter 3: Sauerkraut Chapter 4: Beyond Basic Sauerkraut: Lacto-Fermented Vegetables Chapter 5: Dairy Chapter 6: Fermented Fruit Condiments Chapter 7: Fermented Beverages Chapter 8: Meat and Other Fermented Foods Resources Acknowledgments About the Author Index
