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2min chapter
Schluss mit Muh: Mikroorganismen könnten künftig Milch produzieren
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Die Kunst der Fermentation im eigenen Zuhause
In diesem Kapitel teilen die Sprecher ihre Erfahrungen mit der Herstellung von Kombucha, Sauerkraut und veganem Käse. Sie bieten wertvolle Ratschläge für Einsteiger und heben die Bedeutung von Stammkulturen hervor.
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