The Everyday Fermentation Handbook: A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes

by Branden Byers

Overview

Easy recipes to ferm up any kitchen!

Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes like:

• Sourdough Belgian waffles
• Miso and mushroom soup
• Sauerkraut Pretzel grilled cheese
• Chickpea and wild rice tempeh
• Hard cider pie

The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!

Product Details

ISBN-13:	9781440573675
Publisher:	Adams Media
Publication date:	06/06/2014
Sold by:	SIMON & SCHUSTER
Format:	eBook
Pages:	192
File size:	11 MB
Note:	This product may take a few minutes to download.

About the Author

Branden is the writer, photographer, and host of FermUp, a weekly podcast and blog about anything and everything fermented. Byers has fermented food at home for years and now shares his knowledge and experience with others by collaborating with local food organizations, including Slow Food and the Good Food Festival. He also writes and speaks online, on sites including Hand Picked Nation and Punk Domestics, as well as teaches in-person workshops on topics ranging from dairy fermentation to triple-fermented kimchi pizza.

Table of Contents

Introduction

Part 1 The Basics 8

Chapter 1 Fermentation 101 10

Chapter 2 Vegetable and Fruit Fermentation 34

Sauerkraut 36

Basic Sauerkraut 38

Juniper Berry Sauerkraut 40

Spicy Sauerkraut 41

Sour Brussels Sprouts 42

Kimchi 43

Red Kimchi 44

Brussels Sprout Kimchi 46

Blankimchi 47

Other Fruit and Vegetable Ferments 48

Spicy Dill Carrots 49

Dill Green Beans 50

Leek Rings 52

Fermented Red Onions 54

Sweet Leek Medley 59

Giardiniera 56

Sour Watermelon Rinds 57

Preserved Lemons 58

Nukazuke 81

Chapter 3 Dairy Fermentation 62

Heirloom Yogurt 63

Bulgarian Yogurt 84

Matsoni 66

Strained Yogurt 68

Kefir 70

Viill 72

Piima and Filmjolk 74

Cultured Whipped Cream 75

Cultured Butter 76

Smen 73

Cultured Whipped Cream 79

Cheese 80

Feta 81

Mozzarella 83

Ricotta 86

Chapter 4 Grain Fermentation 83

Sour Millet 89

Sourdough Starter 90

Dosa-Inspired Pancakes 92

Rice Koji 95

Chapter 5 Legume Fermentation 97

Sweet White Miso 98

Chickpea and Wild Rice Tempeh 100

Canned Chickpea Natto 102

Chapter 6 Beverage Fermentation 103

Kombucha 104

Grow Your Own SCOBY 106

Ayran Yogurt Drink 107

Water Kefir 108

Ginger Beer Plant 110

Amazake 111

Bread Kvass 112

Apple Cider 114

Mead 116

Rice Beer 118

Part 2 Using Your Ferments 120

Chapter 7 Rice and Pastas 122

Natto Fried Rice 123

Kimchi and Rice 125

Yogurt Pasta Dough 126

Steamed Sauerkraut Manti 128

Bacon Grease Tempeh 130

Chapter 8 Breads 131

Yogurt and Sourdough Rolls 132

Kefir Pretzels 134

Sourdough Belgian Waffles 137

Chapter 9 Soups, Stews, and Salads 138

Sriracha Cabbage Salad 139

Tomato and Yogurt Soup 140

Miso and Mushroom Soup 142

Polish Pork and Sauerkraut Stew 144

Kombucha Apple Salad 147

Chapter 10 Pizzas and Sandwiches 148

Sauerkraut Pretzel Grilled Cheese 149

Sourdough Pizza Dough 150

Kimchi Pizza 152

Feta and Pepperoni Pizza 154

Kimcheese Burger 157

Ferment Dog 158

Muffuletta Sandwich 160

PB&K 153

Kimchi Pork Burek 164

Chapter 11 Desserts, Sweets, and Snacks 168

Pickled and Candied Ginger 169

Sour Cabbage Crisps 170

Berry Kefir Leather 172

Chocolate Berry Cultured Ice Cream 174

Peanut Butter and Sauerkraut Cream Cookies 176

Fermented Toaster Pastry 178

Hard Cider Pie 180

Yogurt Pie Crust 182

Appendix

Where Do You Go from Here? 183

Resources 184

Standard U.S./Metric Conversion Chart 186

About the Author 187

Index 188

Editorial Reviews

"The Everyday Fermentation Handbook is a very accessible introduction to fermentation, with clear, detailed, and straightforward instructions to get you started fermenting all sorts of things at home." —Sandor Ellix Katz, Author of The Art of Fermentation and Wild Fermentation

"Branden Byers' writing style and recipe choices really make the seemingly magical process of fermentation approachable. The real strength of this book is the recipes, and Byers does a very nice job of taking the reader by the hand and guiding them from the simple to the complex." —Sustainablog

From the Publisher