Bet­ter health

Eat well, de-stress and look after your legs and skin

Better Homes and Gardens (Australia) - - Contents -

As well as adding zest to a meal, fer­mented foods are full of liv­ing bac­te­ria, yeasts and en­zymes that en­hance food nu­tri­tion­ally and make them more di­gestible. Think of prod­ucts such as sauer­kraut, kim­chi and yo­ghurt. In her new book, Fer­ment for Good (Hardie Grant, $39.99), Sharon Flynn de­mys­ti­fies the fer­ment­ing process with easy-to-fol­low recipes. Along with a how-to guide to cul­ti­vat­ing your own bench­top farm, there are sec­tions on wild fer­mented veg­eta­bles, drinks, dairy, condi­ments, breads and Ja­panese foods. See hardiegran­t.com.

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