Sour Goods

Fermenting vegetables and fruit by yourself

Sanne Zwart

Practical, handy tips & tricks for fermenting

Filled with recipes largely based on locally sourced and easily accessible vegetables and fruit

Plays into the trend of living more sustainable with food and living self-supportingly

What to do with leftover vegetables? Throwing them away is a sin, there has got to be something else! Sanne Zwart is a fermentation expert and founder of RotPot® in Rotterdam. With Sour Goods she puts forward a practical beginners’ book about fermenting for everyone who wants to start at home. Because fermenting is the ideal way to transform leftovers from the fridge into tasty pickles. It’s fun to do, provides healthy and super tasty products and prevents food waste.

In this book you will find information about the origin of fermenting recipes, practical tips about fermenting at home, how to use, keep and serve produce, the requirements and base rules and of course tons of recipes to get cracking yourself. Because who doesn’t love more taste and less waste?!

150 x 200 mm | 176 pages | 26,000 words full colour illustrations | hardcover all rights available

Sanne Zwart, the fermentation queen. Sanne owes this honorary nickname to the rescue mission she set up to save 60 tons of leftover white cabbage by turning it into sauerkraut. Next to this type of rescue missions, Sanne teaches workshops and also cooks herself with seasonal harvests, fermenting them into tasty pickles and ‘krauts’.