Real Food Fermentation
Real Food Fermentation

Author: Alex Lewin

Publisher: Quarto Publishing Group USA

Published: 2012-07-01

Total Pages: 177

ISBN-13: 1610584171

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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!

Wild Fermentation
Wild Fermentation

Author: Sandor Ellix Katz

Publisher: Chelsea Green Publishing

Published: 2016-08-19

Total Pages: 322

ISBN-13: 1603586296

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“Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.”—The New Yorker The book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more! 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 his iconic, bestselling book 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 original publication, 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 he 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 Infinite Buckwheat Bread And many more! Updates on original recipes also reflect the author’s ever-deepening knowledge of global food traditions. 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! "A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk."—Wired Magazine More 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 “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

The Art of Fermentation
The Art of Fermentation

Author: Sandor Ellix Katz

Publisher: Chelsea Green Publishing

Published: 2012

Total Pages: 530

ISBN-13: 160358286X

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"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

The Fermentation Kitchen
The Fermentation Kitchen

Author: Gabe Toth

Publisher: Brewers Publications

Published: 2021-09-27

Total Pages: 186

ISBN-13: 1938469720

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Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical. Part how-to guide, part cookbook, and part reference manual, The Fermented Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what’s happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what’s happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity. The overarching aim of The Fermented Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.

The Noma Guide to Fermentation
The Noma Guide to Fermentation

Author: René Redzepi

Publisher: Artisan

Published: 2018-10-16

Total Pages: 400

ISBN-13: 157965889X

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At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Home Fermentation
Home Fermentation

Author: Katherine Green

Publisher: Callisto Media, Inc.

Published: 2015-10-21

Total Pages: 344

ISBN-13: 1942411227

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Your No-Fuss Beginner’s Guide to Preparing Fermented Foods Get the most from your meals with probiotic-packed fermented foods like sauerkraut, kimchi, kombucha, and kefir. With Home Fermentation, you’ll prepare these popular ferments in your own kitchen—no fancy equipment or expensive ingredients required. Your practical primer to fermenting foods, Home Fermentation takes you step-by-step through the process of fermenting a wide variety of foods, from vegetables and fruits to dairy, condiments, and beverages. Discover how easy and fun fermentation can be, with: Detailed, step-by-step color illustrations Shopping, troubleshooting, and prep tips An in-depth look at the health benefits of fermented foods 100+ simple and creative fermenting recipes, including Sourdough Pizza Dough, Ginger-Pear Kombucha, and more! Jumpstart your kitchen hobby toward mastering fermentation-friendly recipes.

Sandor Katz’s Fermentation Journeys
Sandor Katz’s Fermentation Journeys

Author: Sandor Ellix Katz

Publisher: Chelsea Green Publishing

Published: 2021-11-09

Total Pages: 354

ISBN-13: 1645020347

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From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal

Fermentation for Beginners
Fermentation for Beginners

Author: Drakes Press

Publisher: Sourcebooks, Inc.

Published: 2013-11-27

Total Pages: 128

ISBN-13: 1623153069

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With straightforward guides, 60 recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Fermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, this guide will show you the art of fermentation and the science of probiotic foods. Fermentation recipes include Garlic Dill Pickles, Pear Chutney, Greek-Style Yogurt, Tempeh, Sourdough Baguettes, Corned Beef, Red Wine Vinegar, Basic Beer, Basic Wine, and much more! Fermentation for Beginners will show you how and why to ferment your own foods, with: Delicious Recipes—Provides step-by-step instructions for safe and effective fermentation Helpful Tips—Covers all the ingredients and equipment you need to start fermenting at home An Overview—Explains the science behind fermentation With the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away!

Food Fermentation at Home
Food Fermentation at Home

Author: J.D. Rockefeller

Publisher: J.D. Rockefeller

Published: 2016-02-14

Total Pages: 24

ISBN-13: 1523870095

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If you are someone who enjoys his sauerkraut and pickled veggies, you have already begun to enjoy the taste of delicious fermented foods. The process of fermentation is basically a chemical reaction. It changes complex substances into simpler compounds that contain digestive enzymes, gut-friendly bacteria and quite a few other nutrients. This means that when you consume fermented foods, they are not just delicious, but they are also easy to digest and full of nutrients. The best part is that you can pick any of your favorite veggies, ferment them using certain substances right at home, and enjoy home-made fermented foods! But the question is how to get started? What is fermentation? Which foods can you ferment? How do you ferment foods? What is a fermentation starter? How do make sauerkraut? Lots and lots of questions and you probably have no idea about the answers. But worry not, this guide will help you learn about what fermentation is, what happens during this process, what foods you can ferment, and what fermentation starters would you need. So, let's begin and begin our home fermentation journey!