Fermented Vegetables

Author: Kirsten K. Shockey
Publisher: Storey Publishing
ISBN: 1612124267
Format: PDF
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Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

Fermented Vegetables

Author: Kirsten Shockey
Publisher: Storey Publishing
ISBN: 1612124259
Format: PDF, Mobi
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Shares recipes and techniques for making sauerkraut, pickles, kimchi, and other condiments, as well as for fermenting a variety of homegrown and foraged vegetables.

Fiery Ferments

Author: Kirsten K. Shockey
Publisher: Storey Publishing
ISBN: 1612127282
Format: PDF, ePub, Mobi
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The Shockeys present recipes for a tongue-tingling array of condiments sure to heat up your table. From ginger pickles to chocolate cranberry mole, you'll find new ways to make fiery ferments part of any meal!

Real Food Fermentation

Author: Alex Lewin
Publisher: Quarry Books
ISBN: 1610584171
Format: PDF, Kindle
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Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole. Inside, you’ll find: —All the basics: the process, the tools, and how to get started —A guide to choosing the right ingredients —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 fruits, from lemons to tomatoes, and how to serve them —How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale —A primer on fermented meat, fish, soy, bread, and more —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 Everyday Fermentation Handbook

Author: Branden Byers
Publisher: Simon and Schuster
ISBN: 1440573670
Format: PDF, ePub, Mobi
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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!

Asian Pickles

Author: Karen Solomon
Publisher:
ISBN: 1607744767
Format: PDF, Kindle
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A do-it-yourself guide to making Asian pickles introduces unique ingredients and various brine-making techniques, sharing 75 of the most-sought recipes including Chinese Spicy Ginger Cucumbers, Japanese Umeboshi and Indian Coconut-Mint Chutney. 15,000 first printing.

Wild Fermentation

Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Format: PDF, ePub, Docs
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The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist

Fermenting Food Step by Step

Author: Adam Elabd
Publisher: Penguin
ISBN: 1465450262
Format: PDF
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Fermenting Food Step by Step shows you how to master the fermenting process with more than 80 step-by-step recipes - plus you'll learn about the history and processes of fermentation throughout. For thousands of years, cultures around the world have practiced fermenting as a way to preserve food, and its health benefits now are at your fingertips. Fermenting Food Step by Step includes more than 80 recipes covering fruits and vegetables, meats and dairy, breads and grains, and even beverages like kombucha. From pickles and sauerkraut to kefir and yogurt smoothies to sausages and corned beef, every meal and snack is delectable. Whether for the incredible flavors or proven health benefits, readers of Fermenting Food Step by Step will get all the information they need to make satisfying meals in a whole new way.

Fermenting For Dummies

Author: Marni Wasserman
Publisher: John Wiley & Sons
ISBN: 1118804694
Format: PDF, ePub, Mobi
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Want to ferment at home? Easy. Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation. Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you’ll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for? Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee Covers how to ferment dairy into yogurt, kefir, cheese, and butter Explains how to ferment fruits, from lemons to tomatoes, and how to serve them Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more If you're interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.