Chapter 1. The Basics of Probiotic Fermentation
Chapter 2. Proper Equipment for Home Fermentation
Chapter 3. How This Book Works
Chapter 4. SCOBYs: The Probiotic Mother Cultures
Chapter 5. Yogurt, Kefir, and Buttermilk
Chapter 6. Naturally Cultured Pickles
Chapter 9. Other Fermented Vegetable, Fruit, Grain, Carb, and Protein Dishes
Chapter 10. Fermented Condiments, Salad Dressing, Jam, and Chutney
Chapter 11. Simple Cultured Cheeses
Chapter 12. Tasty Probiotic Desserts
Chapter 13. Making Kombucha and Water Kefir (Tibicos)
Chapter 14. Probiotic Lemonade, Watermelon Kombucha Cooler, and Pineapple Tapache
Chapter 15. Ginger Beer and Rejuvelac
Chapter 16. Homemade Sodas and Fruit Ciders
Chapter 17. Smoothies, Parfaits, Frozen Drinks, and Yogurts
Chapter 18. Green Drinks and Healthy Energy Drinks