Over Rot 2.0
The Dutch standard work on fermentation has been updated. About Rot 2.0 contains dozens of new recipes, facts and tidbits, takes a closer look at the culinary applicability of your fermented products, and includes a completely new section with an overview of fermentation techniques from all parts of the world. With no less than 400 pages, it contains 25% more information!
Learn all about fermenting vegetables, meat, fish, beans, grains and dairy. Mister Wateetons takes you step by step and with humor into the wonderful world of food-changing microbes. Without thinking about it, we eat fermented food every day; from yogurt for breakfast, coffee at work, sandwiches with cheese for lunch to a slice of sausage with a beer in the evening.
About Rot 2.0 is the result of thorough research and endless testing, and describes all facets of fermentation. This makes it the fermentation manual for the hobby chef or professional and lets you discover how fun, tasty and adventurous it is to start fermenting at home. Brew your own beer, cider or wine and learn to prepare Thai fish sauce, Japanese miso or Finnish viili yogurt. The possibilities are endless.
Of course there is a lot of attention for safety measures, you learn how to assemble your own fermentation supplies with simple means and the error analyzes are not lacking. With an original and tasty recipe, this updated edition is more than complete.