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Real Food Fermentation

Author: Alex Lewin

Publisher: Quarto Publishing Group USA

Published: 2012-07-01

Total Pages: 177

ISBN-13: 1610584171

Discover how to preserve your favorite foods in every season with the easy techniques and recipes in Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen. Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fruits, vegetables, dairy, and more. Fermenting is 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 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: ·an overview of the art and craft of home preserving ·why fermented foods are good for you ·how to troubleshoot recipes, and how to modify them to suit your taste ·which vegetables and fruits are best for fermentation ·the best seasonings to use ·how to ferment dairy products to create yogurt, kefir, and buttermilk ·how to create fermented beverages, including mead, wine, and ginger aleWith 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!

Real Food Fermentation, Revised and Expanded

Author: Alex Lewin

Publisher: Quarry Books

Published: 2022-01-04

Total Pages: 202

ISBN-13: 0760372462

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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, and butter 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!

Real Food Fermentation, Revised and Expanded

Author: Alex Lewin

Publisher:

Published: 2022-01-25

Total Pages: 202

ISBN-13: 0760372454

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Transform whole ingredients into delicious, healthy fermented foods using the easy techniques and recipes in Real Food Fermentation.

Wild Fermentation

Author: Sandor Ellix Katz

Publisher: Chelsea Green Publishing

Published: 2016

Total Pages: 322

ISBN-13: 1603586288

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Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Mastering Fermentation

Author: Mary Karlin

Publisher: Ten Speed Press

Published: 2013-08-27

Total Pages: 258

ISBN-13: 1607744392

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A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

Traditionally Fermented Foods

Author: Shannon Stonger

Publisher: Page Street Publishing

Published: 2017-05-09

Total Pages: 224

ISBN-13: 1624143458

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Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.

Fermented Foods at Every Meal

Author: Hayley Barisa Ryczek

Publisher: Fair Winds Press

Published: 2016-06-15

Total Pages: 193

ISBN-13: 1627888519

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Now it's so easy to make fermented foods part of your diet! We live in a fermentation nation. Fermented foods like yogurt, sauerkraut, and kombucha are popular blog and diet staples, and rightfully so! They are loaded with nourishing probiotics, and they're downright delicious. While most people know they should be incorporating fermented foods into their diet, they're not sure how to consume them on a daily basis. Fermented Foods at Every Meal changes all that. Author Hayley Ryczek teaches the ins and outs of weaving fermented foods into breakfast, lunch, and dinner. This book introduces readers to: Yogurt Sauerkraut Kombucha Kefir Crème Fraiche Dried Fruit Chutney Fermented Ketchup Fermented Carrots Sweet Pickled Relish Sweet and Spicy Tomato Salsa Each chapter in Fermented Foods at Every Meal delves into one of these ten fermented foods and teaches readers how to make it at home. The book then guides readers through simple ways to use each live-culture powerhouse food, starting with simple recipes, such as Sweet Crème Grilled Peaches, and moving into more inventive eats that cross over with ferments from other chapters. In Fermented Foods at Every Meal, emphasis is put on retaining the probiotic and enzymatic qualities of these foods by not overheating them. After all, anyone can blend kefir into muffin batter and call it a kefir recipe, but the oven kills the properties of kefir that help you digest the meal you're eating, which was the whole point of consuming fermented food in the first place! This book's emphasis on informed, healthful eating, plus the range of recipes it offers, set Fermented Foods at Every Meal apart from any other book in its genre. Revolutionize your daily diet with these delicious probiotic powerhouse recipes!

The Everyday Fermentation Handbook

Author: Branden Byers

Publisher: Simon and Schuster

Published: 2014-06-06

Total Pages: 192

ISBN-13: 1440573670

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Easy recipes to ferm up any kitchen! Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes like: Sourdough Belgian waffles Miso and mushroom soup Sauerkraut Pretzel grilled cheese Chickpea and wild rice tempeh Hard cider pie The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!

Kombucha, Kefir, and Beyond

Author: Alex Lewin

Publisher: Fair Winds Press (MA)

Published: 2017-09

Total Pages: 211

ISBN-13: 1592337384

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Fermented foods have taken the world by storm, largely due to their health and real food benefits. They help improve digestion, enable us to better assimilate vitamins and minerals, and strengthen the immune system. Of all fermented foods, drinks are some of the most versatile-and tasty! Think kombucha, kefir, and real ginger ale. Many of these items you can buy in the store, but making them at home is simple, economical, and even better for you. With just a few ingredients and materials, you can start brewing your own delicious beverages for your family. Ferment Your Drinks is packed with innovative drink recipes, from healthy homemade sodas to traditional kvass and cider, that you can make in your home kitchen and enjoy all year long! Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste.

The Kitchen Diaries II

Author: Nigel Slater

Publisher: HarperCollins Publishers

Published: 2012

Total Pages: 0

ISBN-13: 9780007256037

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Includes over 250 recipes, many from his BBC TV series Dish of the Day, Simple Suppers and Simple Cooking.From Nigel Slater, presenter of Dish of the Day and one of our best-loved food writers, a beautiful and inspiring companion volume to his bestselling Kitchen Diaries.