Fermenting, in the simplest definition, is changing food into a healthier version of itself-a version that basically stays fresh, forever. Sounds kind of magical, doesn't it? It kind of is. Fermenting is what happens when you mix two things together: food and salt. As soon as food and salt are combined, they wake up microbes-bacteria and yeast that are living in and on the food. This book explores a specific type of fermentation: raw pickling or live-fermentation. Live-fermented foods are the healthiest to eat and easiest to make. This proccess is simpler than canning and the food lasts longer than freezing. Live-fermented foods are healthier than their original raw products. Vital nutrients and vitamins-often destroyed with heating-are not only kept alive, but improved. And other nutrients are actually created during fermentation. Susan Crowther and Julie Fallone offer step-by-step instructions for pickling and fermenting all kinds of produce from carrots to garlic to sweet potatoes, plus provide recipes for Live-Fermented Hot Sauce, Raw Pickled Salsa, and more unique and healthy goodies. Readers will also find recipes for Jun tea and other probiotic drinks. Finally, there's an abundance of recipes for incorporating your probiotic-rich ferments into other recipes, such as Healthier Hummus, Jun Sourdough Bread, Cultured Muffins, and even … wait for it … Chocolate Sauerkraut Cake!