Fermenting For Dummies

Overview

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 ...

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Overview

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.

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Product Details

  • ISBN-13: 9781118615683
  • Publisher: Wiley
  • Publication date: 10/7/2013
  • Series: For Dummies Series
  • Edition number: 1
  • Pages: 336
  • Sales rank: 467,014
  • Product dimensions: 7.30 (w) x 9.10 (h) x 0.80 (d)

Meet the Author

Marni Wasserman teaches plant based cooking classes, workshops and retreats at her Food Studio in Toronto and shares many of her recipes and tips online at www.marniwasserman.com. Amy Jeanroy is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site, www.thefarmingwife.com.

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Table of Contents

Introduction 1

Part I: Getting Started with Fermenting 5

Chapter 1: In the Beginning: Fermenting Roots 7

Chapter 2: The 4-1-1 on Fermenting 17

Chapter 3: The Benefi ts of Fermenting 25

Chapter 4: Getting It All Together 33

Part II: Vegetables, Fruits, Condiments, and Salsas 47

Chapter 5: Vegetables 49

Chapter 6: Fun with Fruits 67

Chapter 7: Spreads, Dips, Condiments, and Salsas 81

Part III: Grains, Seeds, Nuts, and Beans 93

Chapter 8: Grains 95

Chapter 9: Beans 115

Chapter 10: Nuts, Seeds, Coconuts, and Tubers 133

Part IV: Meat, Dairy, and Eggs 149

Chapter 11: Got Milk? 151

Chapter 12: Making Cheese 167

Chapter 13: Meat, Fish, and Eggs 183

Part V: Beer, Wine, and Other Beverages 203

Chapter 14: Healing Beverages 205

Chapter 15: Making Wine from Water and Fruit 227

Chapter 16: Brewing Basics 241

Chapter 17: Brewing Beer 263

Part VI: The Part of Tens 281

Chapter 18: More Than Ten Troubleshooting Tips for Fermented Creations 283

Chapter 19: Top Ten Benefi ts of Eating Fermented Foods 289

Chapter 20: More Than Ten Food and Equipment Resources 293

Chapter 21: More Than Ten Tips for a Long and Healthy Life 297

Index 301

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