File Size: 12778 KB
Print Length: 230 pages
Publisher: Sonoma Press (October 21, 2015)
Publication Date: October 21, 2015
Vegetables- for example dill pickles, and Kochi
Fruits- for example triberry sauce, Apple butter, and Apple pickles
Dairy-for example berry fat free yogurt, and sour cream
Grains and Breads- for example sourdough breads and blueberry sourdough miche
Condiments and Vinegars- for example tomato chutney and cranberry spices.
There is something for everyone. I think this guide was a great beginners guide to fermentation. That really breaks everything down for you in a simple way. It absolutely was easy to learn, and a lot of fun. I am excited to get started.
I actually received this book at no cost for my honest neutral review., I have always wanted to use food fermentation, but have been afraid to. This book is fantastic for beginners and pros likewise. It offers easy to follow recipes, useful tips, and great explanations. I actually really like the shopping tips this book offers to choose the best produce for fermentation. I actually selected this book for the pickles and sourdough bread recipes, but I’m looking forward to trying my hand at a great many other recipes too, like the Spiced Fermented Apples. I received this book for free as a swap for my honest and unbiased review., This guide is actually cool. It's a simple facts learning how to make things that are fermented like sour kraut and pickles. I've always wanted to make my own pickles. There are some awesome recipes for sour kraut and other things. Kombucha is not my style, but you can learn how to make that too. I love kimchi and now I can allow it to be myself. It's a great way to save some money and make your preferred foods at home. I received this book in trade for my honest thoughts and opinions., This is one excellent book for the novice at the fermentation process. Complete with instructions, tips, dealing with failures and figuring out what caused them and what to do to fix those mistakes. Topped off with a number of excellent recipes!, We typically increase everything we can right out of our yard. From hearty vegetables to fruits and even fresh laid eggs from our chickens. I find that demonstrating my son these things not only help him or her but we have so much fun doing them. I wanted to start fermenting and adding that into our regiment. The process of fermentation boosts the amounts of some vitamins. Fermented milk is a great source of energetic B vitamins while fermented veggies are a great source of Vitamin C. The particular process of fermentation also increases the bioavailability of these foods. I have to say it was somewhat overwhelming at first however the recipes make it easy to learn and follow along. I might definitely recommend this if you are considering fermenting as well! **I received a free product to review. I had been not required to write a positive review nor was I paid out in any other way., This book is unquestionably written for beginners, but I think will also benefit people with some experience. I’ve always thought cucumbers and later a few other things could be “pickled”, but this book discusses all types of fermentation, including pickling. I never recognized so many vegetables and fruits could be preserved using fermentation, nor performed I realize the health benefits associated with including fermented foods in your diet. This book includes tips and tricks, as well as how to determine if the fermentation great, is complete, or is bad, and how to correct some errors. I actually was also glad the book includes “The Filthy Dozen and Clean Fifteen” by the Environmental Functioning Group (EWG), which listings the fruits and veggies which may have the worst and the best pesticide loads in commercial crops for 2015. I received this book free as a swap for my review., A fantastic starters guide to home fermentation. Part one covers the basic principles of fermentation including what fermentation is, why fermented foods are good for you & your intestinal system, equipment needed (nothing fancy, much of it you already have in your kitchen), and instructions on a basic ferment recipe to get you rolling. As soon as you get your feet moist with part one and you have tried your first recipe, section two offers an substantial list of recipes. The recipes fluctuate and can include a wide array of foods such as krauts, kimchi, vegetables, fruit, condiments, vinegars, and even beverages! Definitely a great starter book for anyone considering dabbling in fermenting their own foods. Is actually a simple read and has a ton of great recipes that I aren't wait to try! *I received a sample of this item in return for an honest and unbiased review*
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