Feed your gut without fermenting a single thing yourself.
Most gut-health cookbooks hand you a crock and a three-week waiting list. This one does not. Every ferment here is bought ready-made: plain yogurt, kefir, sauerkraut, kimchi and miso. You cook with them like any other ingredient.
Inside:
— 90 beginner-friendly recipes in 8 chapters: High-Fiber Breakfasts, Beans and Lentils, Whole-Grain Bowls, Vegetable Mains, Cooking with Store-Bought Ferments, Soups, Snacks and Something Sweet.
— Fiber grams on every recipe, plus calories, protein, carbohydrate and fat per serving. More than two thirds of the recipes offer 5 g of fiber or more per serving.
— Ingredients in cups and grams, in the order you use them, with short numbered steps and a plain allergen line.
— Dishes such as Kefir Overnight Oats with Berries, Smoky Black Bean and Sweet Potato Bowl, Miso Butter Noodles and Creamy Kefir Dressing over Greens.
— A plain-English guide to fiber, prebiotics and the fermented foods used, a kitchen-words glossary, a measurements table, substitutions for missing ingredients and a two-week plan for building up slowly.
— Food-safety basics, storage times and a simple habit throughout: where you want a fresh, tangy flavor, stir the ferment in at the end; a few recipes cook it on purpose for a deeper taste.
Who it is for: first-time cooks and anyone who wants more fiber and everyday fermented foods on the table, without turning the kitchen into a lab.
Simple ingredients. Everyday ferments you already know. Ninety recipes to get you started.
