Fermentieren

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Xeo 4 Ela / 2. Obergeschoss	Xeo 4 Ela

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Fermentieren

von Kefir bis Sauerkraut

Author: Elabd, Adam (author)

Statement of Responsibility: Adam Elabd ; Übersetzung: Annerose Sieck

Medium identifier: SB X

Year: 2016

Publisher: München, Dorling Kindersley

Media group: Sachbuch

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Locations	Status	Due date	Reservations	Media group	Barcode	Shelfmark
Locations: Xeo 4 Ela / 2. Obergeschoss	Status: available	Due date:	Reservations: 0	Media group: Sachbuch	Barcode: 01542202	Shelfmark: Xeo 4 Ela

Content

Über 50 Rezepte und die dazu gehörende Theorie, um aus Grundnahrungsmitteln (Gemüse, Milchprodukte, Hülsenfrüchte und Getreide) durch Fermentation Sauerkraut, Kefir, Ingwerbier, Essig und vieles andere selber herzustellen.

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Author: Elabd, Adam (author)

Statement of Responsibility: Adam Elabd ; Übersetzung: Annerose Sieck

Medium identifier: SB X

Year: 2016

Publisher: München, Dorling Kindersley

Classification: Xeo 4

ISBN: 978-3-8310-2945-7

Description: 160 Seiten, Illustrationen

Tags: Fermentation; Vorratshaltung

Participating parties: Sieck, Annerose (translator)

Language: Deutsch

Original title: Fermenting food - step by step

Media group: Sachbuch

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Fermentieren

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