Wild Fermentation

Filename: wild-fermentation.pdf
ISBN: 9781603586283
Release Date: 2016-08-19
Number of pages: 320
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing

Download and read online Wild Fermentation in PDF and EPUB The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist


Wild Fermentation

Filename: wild-fermentation.pdf
ISBN: 1931498237
Release Date: 2003
Number of pages: 187
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing Company

Download and read online Wild Fermentation in PDF and EPUB Describes the benefits, worldwide traditions, and science of fermented foods, and provides more than ninety recipes.


The Art of Fermentation

Filename: the-art-of-fermentation.pdf
ISBN: 9781603582865
Release Date: 2012
Number of pages: 498
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing

Download and read online The Art of Fermentation in PDF and EPUB Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.


Wild Fermentation

Filename: wild-fermentation.pdf
ISBN: 9781621069539
Release Date: 2014-11-29
Number of pages: 64
Author: Sandor Katz
Publisher: Microcosm Publishing

Download and read online Wild Fermentation in PDF and EPUB A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?


Mastering Fermentation

Filename: mastering-fermentation.pdf
ISBN: 9781607744399
Release Date: 2013-08-27
Number of pages: 256
Author: Mary Karlin
Publisher: Ten Speed Press

Download and read online Mastering Fermentation in PDF and EPUB A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.


Make Mead Like a Viking

Filename: make-mead-like-a-viking.pdf
ISBN: 9781603585996
Release Date: 2015-10-15
Number of pages: 240
Author: Jereme Zimmerman
Publisher: Chelsea Green Publishing

Download and read online Make Mead Like a Viking in PDF and EPUB A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: • The importance of local and unpasteurized honey for both flavor and health benefits; • Why modern homebrewing practices, materials, and chemicals work but aren’t necessary; • How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; • Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; • The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; • Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past—and its focus on the use of unnatural chemicals—or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but—like Odin’s ever-seeking eye—focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.


Cultured Foods for Your Kitchen

Filename: cultured-foods-for-your-kitchen.pdf
ISBN: 0789327457
Release Date: 2014-09-01
Number of pages: 192
Author: Leda Scheintaub
Publisher: Rizzoli International Publications

Download and read online Cultured Foods for Your Kitchen in PDF and EPUB Presents a collection of recipes which include fermented foods, discussing their health benefits and providing instructions for making seven fermented ingedients in the home kitchen.


Real Food Fermentation

Filename: real-food-fermentation.pdf
ISBN: 9781592537846
Release Date: 2012-07-01
Number of pages: 176
Author: Alex Lewin
Publisher: Quarry

Download and read online Real Food Fermentation in PDF and EPUB Fermentation is one of the earliest forms of natural food preservation, and without it, our beloved vegetables, fruits, grains, and milk would be heaps of moldy abundance after the harvest. Learn how to turn simple ingredients into health goldmines such as kimchi, sauerkraut, kefir, kombucha, and more in this flavorful book. Author and health strategist Alex Lewin empowers you with the tools, techniques, instructions, and delicious recipes to make all fermented foods at home in this essential book for your culinary library. Inside, you’ll find recipes for making coleslaws, preserved lemons, ceviche, vinegars, yogurt, and more. The science, art, and craft of fermenting foods are also explained in meaningful detail. Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation.


Ferment Your Vegetables

Filename: ferment-your-vegetables.pdf
ISBN: 9781592336821
Release Date: 2015-10-15
Number of pages: 208
Author: Amanda Feifer
Publisher: Fair Winds Press (MA)

Download and read online Ferment Your Vegetables in PDF and EPUB 90 recipes showcasing simple fermented vegetables.


Guide to Sandor Ellix Katz s Wild Fermentation by Instaread

Filename: guide-to-sandor-ellix-katz-s-wild-fermentation-by-instaread.pdf
ISBN: 9781683787938
Release Date: 2017-06-10
Number of pages: 18
Author: Instaread
Publisher: Instaread

Download and read online Guide to Sandor Ellix Katz s Wild Fermentation by Instaread in PDF and EPUB PLEASE NOTE: This is a companion to Sandor Ellix Katz’s Wild Fermentation and NOT the original book. Preview: In Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2003, updated and revised in 2016), Sandor Ellix Katz expresses his passion for fermented food and drink while covering the history, theory, and practice of fermentation. Fermented foods—which can include vegetables, dairy, grains, or fruit—are alive with microorganisms that act on the original substance to transform it into something new… Inside this companion to the book: · Overview of the Book · Insights from the Book · Important People · Author's Style and Perspective · Intended Audience About the Author: With Instaread, you can get the notes and insights from a book in 15 minutes or less. Visit our website at instaread.co.


Fermented Vegetables

Filename: fermented-vegetables.pdf
ISBN: 9781612124261
Release Date: 2014-10-17
Number of pages: 376
Author: Kirsten K. Shockey
Publisher: Storey Publishing

Download and read online Fermented Vegetables in PDF and EPUB Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, 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.


The Big Book of Kombucha

Filename: the-big-book-of-kombucha.pdf
ISBN: 9781612124353
Release Date: 2016-03-17
Number of pages: 400
Author: Hannah Crum
Publisher: Storey Publishing

Download and read online The Big Book of Kombucha in PDF and EPUB Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). “This is the one go-to resource for all things kombucha.” — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods


The Complete Idiot s Guide to Fermenting Foods

Filename: the-complete-idiot-s-guide-to-fermenting-foods.pdf
ISBN: 9781101580219
Release Date: 2012-10-01
Number of pages: 320
Author: Wardeh Harmon
Publisher: Penguin

Download and read online The Complete Idiot s Guide to Fermenting Foods in PDF and EPUB The art of fermenting foods is an ages-old craft that is enjoying a resurgence as people are discovering not only the benefits of live-culture foods, but the true pleasure of creating their own fermentations at home. Research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. The Complete Idiot's Guide® to Fermenting Foods will cover the amazing health benefits of fermented or "living" foods and the techniques for safely fermenting food at home. It will contain over 100 unique and delicious recipes for ferments of all types, from beer to tempeh to yogurt, with detailed recipes to guide the way.


Fermenting For Dummies

Filename: fermenting-for-dummies.pdf
ISBN: 9781118804698
Release Date: 2013-09-25
Number of pages: 336
Author: Marni Wasserman
Publisher: John Wiley & Sons

Download and read online Fermenting For Dummies in PDF and EPUB 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 process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation. Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you’ll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for? Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee Covers how to ferment dairy into yogurt, kefir, cheese, and butter Explains how to ferment fruits, from lemons to tomatoes, and how to serve them Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more If you're interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.


Fresh Fermented

Filename: fresh-fermented.pdf
ISBN: 9781570619380
Release Date: 2014-10-28
Number of pages: 224
Author: Julie O'Brien
Publisher: Sasquatch Books

Download and read online Fresh Fermented in PDF and EPUB 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. From the Trade Paperback edition.