Fresh Fermented
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Real Food Fermentation Revised And Expanded
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Author : Alex Lewin
language : en
Publisher: Quarry Books
Release Date : 2022-01-04
Real Food Fermentation Revised And Expanded written by Alex Lewin and has been published by Quarry Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-04 with Cooking categories.
In this newly revised and updated edition of Real Food Fermentation, discover how to preserve your favorite foods with simple techniques and recipes. Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fermented fruits, vegetables, dairy, and more. You’ll find information about why these recipes work, why they are safe, what to do when things don't go to plan, and how to modify recipes to suit your taste. Fermenting is both 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 to 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: Fermentation basics—the tools, the ingredients, the processes, and how to get started Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi How to ferment dairy into yogurt, kefir, crème fraîche, and butter How to ferment your own beverages, including kombucha, vinegar, and hard apple cider Plus recipes for sourdough, natto, and more 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!
Encyclopedia Of Fermented Fresh Milk Products An International Inventory Of Fermented Milk Cream Buttermilk Whey And Related Products
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Author : Joseph A. Kurmann
language : en
Publisher: Springer Science & Business Media
Release Date : 1992-10-31
Encyclopedia Of Fermented Fresh Milk Products An International Inventory Of Fermented Milk Cream Buttermilk Whey And Related Products written by Joseph A. Kurmann and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-10-31 with Technology & Engineering categories.
This reference text is devoted to a modern look at the historical, scientific, and technical nature of fermented milk and its products. It is valuable to food scientists and dairy technologist, nutritionists, public health personnel, regulatory officials, educators, students and historians.
Fresh Fermented
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Author : Julie O'Brien
language : en
Publisher: Sasquatch Books
Release Date : 2014-10-28
Fresh Fermented written by Julie O'Brien and has been published by Sasquatch Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-28 with Cooking categories.
Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple, and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts, and carrots. Making homemade fermented foods is simple and delicious. With eighty-five recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak over Spicy Noodles, Fresh & Fermented makes it easy to include these healthy foods in every meal.
Real Food Fermentation Revised And Expanded
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Author : Alex Lewin
language : en
Publisher:
Release Date : 2022-01-25
Real Food Fermentation Revised And Expanded written by Alex Lewin and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-25 with Cooking categories.
Transform whole ingredients into delicious, healthy fermented foods using the easy techniques and recipes in Real Food Fermentation.
The Farmhouse Culture Guide To Fermenting
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Author : Kathryn Lukas
language : en
Publisher: Ten Speed Press
Release Date : 2019-08-27
The Farmhouse Culture Guide To Fermenting written by Kathryn Lukas and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-27 with Cooking categories.
An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks. IACP AWARD WINNER Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, 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 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson 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.
Fermented Foods
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Author : Caroline Gilmartin
language : en
Publisher: The Crowood Press
Release Date : 2020-10-26
Fermented Foods written by Caroline Gilmartin and has been published by The Crowood Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-26 with Cooking categories.
The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has the evidence that fermented foods can help support a healthy gastrointestinal tract, boost the immune system and even improve mood. This is due to both the probiotic microbes they contain, and the enhanced nutritional value of fermented foods themselves. In this comprehensive guide, fermentation specialist Caroline Gilmartin delves into the processes and mechanisms involved in both wild and cultured fermentation, examining the microbes involved, parameters for optimal fermentation and what happens if you alter them. Topics covered include the importance of the microbiota; gut health; milk and water kefir; yoghurt; kombucha; vegetable fermentations; appetizing recipes; suggested flavour combinations and finally, safety measures and troubleshooting.
Fermented Vegetables
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Author : Kirsten K. Shockey
language : en
Publisher: Hachette UK
Release Date : 2014-10-17
Fermented Vegetables written by Kirsten K. Shockey and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-17 with Cooking categories.
Master the techniques for making sauerkraut, kimchi, pickles, and other savory, 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. Learn the basics, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.
Traditionally Fermented Foods
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Author : Shannon Stonger
language : en
Publisher: Page Street Publishing
Release Date : 2017-05-09
Traditionally Fermented Foods written by Shannon Stonger and has been published by Page Street Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-09 with Cooking categories.
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, she 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 foods in recipes. This book contains over 80 recipes with corresponding photos.
Fermented Fish In Africa
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Author : Kofi Manso Essuman
language : en
Publisher: Food & Agriculture Org.
Release Date : 1992
Fermented Fish In Africa written by Kofi Manso Essuman and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Cooking categories.
This report is based on surveys carried out in Burundi, Chad, Côte d'Ivoire, the Gambia, Ghana, Mali, Senegal, the Sudan and Uganda to identify the various types of fermented fishery products, their processing characteristics and economic importance. It was observed that fermented fish processing is an artisanal activity and the processes differ from one country to another. Three basic methods were identified: fermentation with salting and drying; fermentation and drying without salting; and fermentation with salting but no drying. It was also observed in the study that, unlike in Southeast Asian countries, fermented fishery products in Africa are usually whole or in cut pieces, and are not a paste or sauce. Fermented fish is used in Africa both as a condiment and as food fish. Fermented fishery products contribute to protein intake of the people especially those in the rural hinterland where fresh fish is not readily available. Curing by fermentation was found to be an important method of preservation particularly because poor quality fish or unpopular species of fish are usually processed in this way. For this reason, fermentation helps to salvage fish which would otherwise have been thrown away. Post harvest losses in African artisanal fisheries may thus be lower than often assumed. The sanitary conditions of fermented fish production were generally found to be poor and processing methods were not standardized. In the light of the observations made, some recommendations have been suggested to improve quality in order to enhance intra-regional trade in fish and fishery products.
Fermenting
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Author : Wardeh Harmon
language : en
Publisher: Penguin
Release Date : 2021-08-03
Fermenting written by Wardeh Harmon and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-08-03 with Cooking categories.
Everything you need to master the age-old art of fermentation from home! From kombucha and kefir to sourdough and kimchi, this cookbook is your go-to guide for safe fermentation and discovering the science of probiotic foods. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. It includes: • More than 100 recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more • Helpful insights on the tools and techniques you'll need to know to safely create nearly any type of fermented food • Expert guidance from Wardeh Harmon on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters Fermented foods are currently experiencing a renaissance. People are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. The diverse chapters in this recipe book cover everything from the history of fermentation to common fermentation recipes for vegetables, fruits, grains, and even alcoholic beverages. This authoritative guide features a wide range of DIY fermentation projects that allow you to progress from simple fermented condiments like chutneys and mayonnaise to more advanced techniques such as fermenting meats and fish. Fermenting will give you all the tools you need to start making your own delicious cultured food right away and help you ease into this exciting hobby! It’s the perfect book for anyone who has thought about trying to ferment their own food.