Asa Simonsson
Asa has more than 20 years’ experience in the medical and healthcare industries and is passionate about helping and inspiring people to improve their health through nutrition.
She initially started her career as a nurse around twenty five years ago in Sweden, moving to England in her twenties to start her own business manufacturing and selling natural organic health and beauty products. Asa then took the decision to train as a Nutritional Therapist and a Naturopath with the London College of Naturopathic Medicine (CNM), following three years of full time study and clinical practice. Asa now runs Linéa Natural Nutrition and she is a member of the British Association for Applied Nutrition and Nutritional Therapies (BANT).
How to make your own sauerkraut, kimchi, brine pickles, kefir, kombucha, vegan dairy, and more. Cabbage, salt and water... and time. That's all it takes to make one of the healthiest foods. Ferments are amazing, they not only are great-tasting, but are very good for you. Used for centuries as a natural way of food preservation, they are now known to actively improve digestive balance and gut health.
What is more satisfying than lining up a row of brightly coloured jars that you have made yourself, all bursting with natural goodness? Ferments are cheap and easy-to-make, yet full of sophisticated flavours, aromas and textures. And the benefits of fermented food can be found in much more than cabbage sauerkraut: this detailed and practical book also shows how to make all kinds of delicious brine pickles, kimchi, kefir, kombucha, nut cheeses, and sourdough.
