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, creme fraiche, 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
|Book:||Fermenting Food for Health: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen|
|Number of Pages:||176|
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