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

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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 preservingwhy fermented foods are good for youhow to troubleshoot recipes, and how to modify them to suit your tastewhich vegetables and fruits are best for fermentationthe best seasonings to usehow to ferment dairy products to create yogurt, kefir, and buttermilkhow to create fermented beverages, including mead, wine, and ginger ale

With 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!

From the Publisher

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

Recipes in some chapters depend on ingredients that you make in other chapters. When this is the case, I point it out, so of course you can jump back and forth and read the relevant sections as needed. Fermented fruit condiments, for instance, require a starter, and making sauerkraut and straining yogurt are two good ways to get a starter. If you’ve already read about making sauerkraut and straining yogurt, you will understand the starters you need for making fruit condiments. If you haven’t, you might need to go back and read those sections again.

The more you have thought about the sources of your ingredients, the more satisfaction you may get out of a recipe, and in some cases, the better the recipe will work—and the healthier it will be. For this reason, you may find it useful to read the chapter about selecting ingredients, chapter 2, before you try any of the recipes.

THE ART AND CRAFT OF HOME PRESERVING

Preservers practicing their craft have brought us some of our most widely loved traditional foods. Almost every group of people around the world has its signature preserved foods, even if some of these foods aren’t always recognized as preserved foods, and sometimes the modern versions of these foods differ from their originals. One people’s favorite may seem intimidating or perhaps even horrifying to another people.

KEY BENEFITS OF FERMENTING FOOD

Fermented food:
preserves, sometimes even enhances, vitamin content of food preserves, sometimes even enhances, enzyme content of food is a healthy alternative to preservative chemical additives, some of which are toxic is a healthy alternative to high-tech preserving technologies, many of which are untested makes nutrients in foods more available to the body makes food less likely to cause digestive problems

KOMBUCHA

Kombucha, also known as “tea kvass,” is a fermented beverage that typically contains very little alcohol, so it is generally considered nonalcoholic. Kombucha is not nearly as universal as wine and beer, and its history is not as well understood. Despite this, or perhaps because of it, kombucha has developed pockets of dedicated followers.

HARD APPLE CIDER

Hard apple cider is one of the easiest alcoholic beverages to make at home. If you live in an apple-growing region, you might be able to find fresh, unpasteurized apple cider at a farm or a farm stand. (Organic is best, because nonorganic apples are often heavily treated with pesticides.) If you are fortunate enough to have your own apple trees, even better—use juice from your own apples, especially if they aren’t great eating apples which most apples aren’t.

CRÈME FRAÎCHE

Crème fraîche literally means “fresh cream” in French; despite this, crème fraîche is the name given to cream that has been soured. Originally, crème fraîche was simply unpasteurized cream that had been left out and allowed to ferment through the action of lactic acid bacteria. This same method does not work with pasteurized cream because the lactic acid bacteria are destroyed in the pasteurization process.

KIMCHI

Kimchi (also gimchi and, especially in Hawaii, kimchee or kim chee) is a Korean fermented vegetable dish. Kimchi can showcase a variety of vegetables, but kimchi made from napa cabbage, also known as celery cabbage or Chinese cabbage, is the most iconic.

Publisher ‏ : ‎ Quarry Books; Illustrated edition (July 1, 2012)
Language ‏ : ‎ English
Paperback ‏ : ‎ 176 pages
ISBN-10 ‏ : ‎ 1592537847
ISBN-13 ‏ : ‎ 978-1592537846
Reading age ‏ : ‎ 10 years and up
Item Weight ‏ : ‎ 1.16 pounds
Dimensions ‏ : ‎ 8 x 0.63 x 10.13 inches