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9780760372456

Real Food Fermentation, Revised and Expanded Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

by
  • ISBN13:

    9780760372456

  • ISBN10:

    0760372454

  • Format: Paperback
  • Copyright: 2021-12-21
  • Publisher: Quarry Books
  • Purchase Benefits
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Supplemental Materials

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Summary

In this newly revised and updated edition of Real Food Fermentation, discover how to preserve your favorite foods in every season 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.

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 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 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!

Author Biography

Alex Lewin is the author of Real Food Fermentation, Revised and Updated and the co-author of Kombucha, Kefir, and Beyond. A graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, he seeks to create a healthier and tastier world by spreading the good news about fermentation and real food. He leads fermentation classes and workshops in the US and abroad. He served on the opening board of the Boston Public Market, the only local, indoor, year-round market of its kind in the US. He lives in Cambridge, MA, and Oakland, CA.

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