Fermentista [Full series]

Description

• First contact with fermentation.
• Probiotic beverages, sodas and young wines.
• Pickled & lactofermented vegetables.
• Yogurt, kefir and other fermented dairy.
• Seeds, nuts and lactofermented cheeses plant based.
• Fermented cereals, legumes and roots vegetables.
• Wild Beer, mead and syrups.
• Wines and vinegar.