Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY)
| Author | : | |
| Rating | : | 4.89 (769 Votes) |
| Asin | : | 1621068722 |
| Format Type | : | paperback |
| Number of Pages | : | 96 Pages |
| Publish Date | : | 2016-12-22 |
| Language | : | English |
DESCRIPTION:
A classic beginner's guide to fermenting just about anything.At last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?
What this is, gloriously and wonderfully so, is an instruction/cook book that very clearly tells you how to ferment and pickle every famous fermented and pickled food, from kimchi to miso to sauerkraut to capers. And like the fermented beverages that are not covered in this book (other than Ethiopian honey wine) this is intoxicating and addictive! Highly recommended for anyone with curiosity, tastebuds and patience." -Roctober MagazinePraise for Sandor Ellix Katz's other works on fermentation:In the spirit of the great reformers and artists, Sandor Katz has labored mightily to deliver this opus magnum to a population hungry for a reconnection to real food, and to the process of life itself.” Sally Fallon, author of the nutrition and
Like it! a good gift. V. E. Anthony This small booklet is just about completely contained inside Sandor Katz's larger book on wild fermentation so you may not want both. But this one has the basics and is a very good place to start, and if you qualify for free shipping on your order, well worth it.Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. "Yup, that's sauerkraut!" according to DJan. Made my first batch of sauerkraut a couple of weeks ago and I'm still alive and haven't died so the instructions in the book works! The kraut is mild at first, after a bit it starts to get tangy and now it's got a nice tartness. Still crunchy with a hint of sweetness. The tang is very mild, not astringent or overpowering. SOOOOO easy to make. Make sure you get the glass pebbles to weigh the cabbage down. It makes it easier an. trmlo said Recipes you can't usually find. These recipes are great ways to preserve and use food from your garden. I got this after tasting the sauerkraut a friend made from this book, it was just like I remember my father making over 55yrs ago! Brought back fond memories.