Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating
Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, her and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon's authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented
Fermenting For Dummies
Want to ferment at home? Easy. Fermentation is what makes foods like beer, pickles, and sauerkraut delicious-and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation proce...
Microbiology and Technology of Fermented Foods
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fe...
Flavoring and Seasoning: Dashi, Umami, and Fermented Foods
Flavoring and Seasoning: Dashi, Umami, and Fermented Foods
Bokashi Composting
Bokashi is Japanese for "fermented organic matter." Bokashi composting is a safe, quick, and convenient way to compost in your kitchen, garage, or apartment, using a specific group of microorganisms to anaerobically ferment all food wast...
Fermented Foods in Health and Disease Prevention
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of f...
Farmhouse Culture Guide to Fermenting
An authoritative and easy-to-use guide to fermentation with 100+ recipes for fermented foods and drinks. Fermented and preserved foods are beloved for their bold and layered flavors as well as their benefits for gut health, boosting immunity, and curbing sugar cravings, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 115 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, yogurt, kombucha, and even hard ciders and mead. With trusted authors Kathryn Lukas and Shane Peterson, owners of mega-brand Farmhouse Culture, and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.
Oishii
Sushi and sashimi are by now global sensations and have become perhaps the best-known of Japanese foods, but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, ...
Our Fermented Lives
From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.
Fermenter
Like The Noma Guide to Fermentation but with a punk, DIY aesthetic and a it's-OK-to-fail ethos, Fermenter provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain. Based in Portland, Oregon (...
Good Gut Diet Cookbook: with Prebiotics and Probiotics
This book focuses on eating certain foods as part of a normal, healthy diet, to help improve the digestive system. Eating higher levels of fibre, naturally fermented foods and those that contain probiotics or prebiotics means that good bacteria is...
Fermented Milks
Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with ...
Fermented Vegetables
Master the techniques for making sauerkraut, kimchi, pickles, and other savoury, probiotic-rich foods in your own kitchen. This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Le...
Sourdough
2016 James Beard Award Winner (Baking & Desserts) 101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended
Handbook of Indigenous Fermented Foods, Revised and Expanded
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fer...
Ferment
"Kenji is a fermenting guru and this book is a masterclass in fermentation." Tim Spector"An open-hearted collection of stories, practical tips and excellent recipes." Ottolenghi Test KitchenFerment gives you all that's needed to start on the adventure of fermented foods - whether you want to make your own from scratch or discover new ways to cook with shop-bought versions.Pickles and ferments bring so much flavour and variety to meals and are easy to make, but they can seem unachievable for many. Enter third-culture cook and fermenting expert Kenji Morimoto, who shows just how simple it is to introduce homemade miso, kimchi, sauerkraut, kombucha, quick pickles and more into your everyday cooking with delicious, gut-healthy results.Fermentation is a topic that crosses over with health, with recent research encouraging us to eat thirty plants a week to help the microbiome to thrive. Thanks to Kenji's incredibly inventive and modern recipes, eating fermented foods becomes a pleasure as well as the healthiest choice. Whether it's Kimchi Bhajis served with Miso Coriander Chutney, One Pot Citrus Miso Salmon and Edamame Rice, Kombucha Sorbet or Pickled Rhubarb Pound Cake, this is mouthwatering, flavour-forward food that you won't have seen before.Ferment will help everyone feel ready to start pickling, fermenting and preserving. Part one shows how to make ferments and pickles, giving you all the trouble-shooting advice and simple guidance you need. Part two introduces more than 70 innovative recipes to make with them, although shop-bought varieties can easily be substituted.Packed with step-by-step guidance and mouthwatering starters, main meals, desserts and drinks, Ferment is a stylish and practical cookery book that simplifies an ancient technique.
How to Permaculture Your Life: Strategies, skills and techniques for the transition to a greener world
How to Permaculture Your Life is a resource book for anyone who wants to live a more environmentally-friendly lifestyle. It discusses: -some of the most nutritious food and fodder plants, -how to build gardens and improve our soils, -how to make simple foods and fermented products, -strategies for rural properties, -how to harvest, store, conserve and reuse water and energy, -and much more
Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough
A gorgeous and inspiring resource on fermenting for cooks of all skill levels 120+ recipes for familiar and lesser-known cultured foods: Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented ...
Solid-State Fermentation Bioreactors
Although solid-state fermentation (SSF) has been practiced for many centuries in the preparation of traditional fermented foods, its application to newer products within the framework of modern biotechnology is relatively restricted. It was c- sid...
Fermented: A beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as trad...