Real Food Fermentation, Revised and Expanded Edition: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

Length: 224 pages
Edition: E
Language: English
Publisher: Quarry Books
Publication Date: 2022-01-25
ISBN-10: 0760372454
ISBN-13: 9780760372456
Sales Rank: #531021 (See Top 100 Books)

In this newly revised and updated edition of Real Food Fermentation, discover how to preserve your favorite foods with simple techniques and recipes.

Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fermented fruits, vegetables, dairy, and more. You’ll find information about why these recipes work, why they are safe, what to do when things don’t go to plan, and how to modify recipes to suit your taste

Fermenting is both an art and a science, and Alex Lewin expertly takes you through every step, including an overview of food preserving and the fermentation process. Get to know the health benefits of fermented foods, and learn the best tools, supplies, and ingredients to use.

Then start making wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season’s bounty. The book is filled with beautiful photos and clear instructions to help you build your skills with confidence. It’s no wonder people are fascinated with fermenting—the process is user friendly, and the rewards are huge.

Inside you’ll find:

Fermentation basics—the tools, the ingredients, the processes, and how to get started
Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi
How to ferment dairy into yogurt, kefir, crème fraîche, butter, and more
How to ferment your own beverages, including kombucha, vinegar, and hard apple cider
Plus recipes for sourdough, natto, and more

With this book as your guide, you’ll feel in control of your food and your health. See why so many people are discovering the joys of fermenting!

Cover
Title Page
Contents
Preface to the New Edition: Fermentation Is Now Mainstream
    Fermentation Transforms Food
    Sourdough and Natto: Pandemic Projects
    Fermentation Is the Future
Introduction: Fermentation Journey
    How to Use This Book
    Playing with Our Food
Chapter 1 Food Preserving (In Brief)
    What Is Food Preserving?
    The Art and Craft of Home Preserving
    Why We Need Microbes and Enzymes
    Ways to Delay Decay
    When Is a Food Preserved?
    An Overview of Fermentation: Getting to Know the Process
    Health Benefits of Fermentation
    Stocking Your Science Lab
Chapter 2 Know Your Ingredients
    The Freshness Factor
    Getting Real about Food
    Real Food, Real Mission
Chapter 3 Sauerkraut and Beyond
    Basic Sauerkraut
    Which Vegetables (and/or Fruit) Should I Use?
    How Should I Cut the Vegetables? Or Should I?
    Will I Need to Add More Liquid to Submerge Everything?
    Do I Need to Peel Everything Beforehand?
    Which Starter Should I Use, If Any?
    Do I Want Additional Fermenting Insurance?
    Which Seasonings Should I Add?
    Lacto-Fermented Vegetables
    Fermented Carolina-Style Slaw
    Cucumber Pickles
    Kimchi
    Nattō
Chapter 4 Dairy
    Which Milk Should I Buy?
    Yogurt
    Strained Yogurt and Whey
    Kefir
    Crème Fraîche
    Butter and Buttermilk
Chapter 5 Fermented Fruit Condiments
    Preserved Lemons and Limes
    Peach and Plum Chutney with Preserved Lime
    Pico de Gallo
Chapter 6 Fermented Beverages
    Hard Apple Cider
    Mead
    Wine (in Brief)
    Beer and Kvass (in Brief)
    Kombucha
    Vinegar
    Other Cultured Beverages
    Ginger Ale
    Time to Experiment
Chapter 7 Sourdough
    Is Sourdough a Fad?
    Why Make Sourdough?
    Health and Tradition
    Sourdough Starter
    Sourdough Porridge
    Sourdough Flax Crackers
    Sourdough Bread
Resources
Acknowledgments
About the Author
Index
Dedication
Copyright