From fast cucumber mickle to outings on fig vinegar and from chili-jam to elderflower kefir; In Simone van Thull's prescription and fermenting Bible you will find more than 230 recipes to make and ferment fruit and vegetables. Of course, the condiments and drinks are not missing. The recipes are classified by preservation technology. Learn the various preparation methods on the basis of clear theory and step-by-step explanation. Each recipe gives multiple serving tips and a few follow -up recipes, so that you can immediately enjoy your crispy acids. Turn coal, tubers, carrots and pickles into true taste bombs!