Cultured – Kevin Gianni

Salepage link: At HERE. Archive:

Here are just some of the recipes that you’ll learn to make when you get a copy of “Cultured”:

• Sauerkraut
• Applekraut
• Kimchi
• Pickles
• Coconut, water, and dairy based kefirs
• Almond, coconut and dairy based yogurts
• Vegan and non-vegan cheeses and sour cream.
• Miso – Soy and Non-Soy
• Tempeh – Soy and Non-Soy
• Rejuvelac
• Chichas
• Kvass
• Mead
• Gluten-free teff and lentil breads
• Popsicles!
• And more…

Your home will literally turn into a commercial kitchen with things fermenting all the time!

Inside the book, there’s also a complete 40+ page detailed section that explains…

• How to make your fermented foods at home taste just as good as ones you’d find in the store – or better!
• The proven science that demonstrates why you’d want to eat fermented foods regularly.
• Why fermented foods are great for proper immune system function and why eating them can help you still healthy – when everyone else is getting sick!
• How fermented foods reduce this specific marker for heart disease (and other illnesses too!)
• How you can quickly eliminate chronic gas, bloating, constipation and diarrhea in days.
• Why fermented foods are awesome for improving skin issues like acne and rashes.
• The link between cultured foods and allergies and how they can help improve your symptoms like itchy eyes, sneezing, snuffy nose and more.
• What’s better: Fermented foods or probiotics?
• If dairy foods like yogurt or kefir are bad for you or not.
• How to know if your finished product is safe to eat (it’s real easy!)
• If bacteria make it past the stomach alive (hint: some do, some don’t…)
• And much more!

This is on top of the 70+ recipes that we’ve gathered that include cultured vegetables, sauerkraut, yogurts*, kefirs*, kombucha, kimchi, kvass, mead, chichas, pickles, gluten-free fermented breads, and more. (*vegan and non-vegan)