Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

by Alex Lewin

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Overview

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

Product Details

ISBN-13: 9781592537846
Publisher: Quarry Books
Publication date: 07/01/2012
Pages: 176
Sales rank: 595,933
Product dimensions: 8.10(w) x 10.00(h) x 0.70(d)

About the Author

Alex Lewin—a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition and author of Kombucha, Kefir, and Beyond and Real Food Fermentation—seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. 

Table of Contents

Introduction: Fermentation Journey

Chapter 1: Food Preserving (In Brief)

Chapter 2: Know Your Ingredients

Chapter 3: Sauerkraut

Chapter 4: Beyond Basic Sauerkraut: Lacto-Fermented Vegetables

Chapter 5: Dairy

Chapter 6: Fermented Fruit Condiments

Chapter 7: Fermented Beverages

Chapter 8: Meat and Other Fermented Foods

Resources

Acknowledgments

About the Author

Index

Customer Reviews

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Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen 4.3 out of 5 based on 0 ratings. 3 reviews.
Igel More than 1 year ago
I liked this book very much. The recipes are easy to follow and tasty.
Anonymous More than 1 year ago
This book has great information for newbies and seasonec fermenters.
Anonymous More than 1 year ago