The enzymes and lactic-acid bacteria in cultured or fermented foods maximise the flavour and nutritional value of what we eat. Cultured foods avoid the allergies and food intolerances associated with modern, processed foods. This excellent guide includes sections on how to make your own:
* yoghurt and kisiel
* sourdough breads
* miso, tamari and shoyu
* mirin, sake and naturally fermented wines
* tofu and tempeh
