Craftside: Archetypes of fermentation from the book Real Food Fermentation by Alex Lewin
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August 24, 2012



Fermenting your own food is so intriguing. We do our own soya yoghurt from soy milk working with a commercial starter for the first batch. It isn't quite as tick as commercial stuff, but this means that it is also easier to make into a smoothie.

I'm as yet unsure about making my own sauerkraut but will be tempted by this book to have a go.

Thanks for featuring it.

Alex Lewin

Glad you liked the book! Cheers.

Happy to answer any questions anyone has about it.

-- Alex Lewin (the author)

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