Interest in fermented foods is growing rapidly. We are witnessing a real rediscovery of fermentation and fermented foods, although this transformation and conservation technique has been part of our gastronomic culture for a very long time. But what does it mean that a food is fermented? With fermentation, a series of transformations are activated mainly by bacteria and yeasts, which modify the chemical composition of food. These transformations have three main consequences: they allow food to be preserved over the long term, develop various compounds that partly change the flavor of food, modify the availability of some substances, improving their nutritional and health aspects. In addition, they enrich our gut microbiota with beneficial bacteria. In this book you will find: The processes and principles governing the fermentation of vegetables. The methods that you can apply to all vegetables. 40 detailed recipes divided by categories of vegetables and fruit. How to best preserve fermented vegetables. Common problems encountered when fermenting vegetables and their solutions.