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Fermented: A Four-Season Approach to Paleo Probiotic Foods

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Fermented: A Four-Season Approach to Paleo Probiotic Foods

by Jill Ciciarelli, Bill Staley (Photographer), Diane Sanfilippo, Bs (Foreword by)

About this title: Our current food system is sick and getting sicker, and it's time to return our emphasis to top-quality ingredients that are farmed and harvested in the most ethical ways. Fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting flavors into your weekly menus.

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