This book shows how probiotics can improve your health through fermented food and how to make them yourself. Fermented foods - kefir, kimchi and kombucha, to name just a few - are flooding the supermarket shelves but can be costly to buy. Discover the astonishing nutritional benefits of fermented foods and drinks, how easy they are to make at home and how to incorporate them into everyday eating. This book is for those who are new to fermented food as well as those who want to expand their repertoire.
Catherine Atkinson has a degree in Food and Nutrition BSc (Hons). She has been Deputy Cookery Editor on Woman's Weekly magazine and later Cookery Editor of Home. Catherine is now a full-time writer and food consultant to various lifestyle and health magazines and has written more than sixty cookbooks. She specialises in healthy eating and her recent published books include 'Coconut water and coconut oil', 'Nut milks and nut butters' and 'Power blends and smoothies'