Fermented: A Four-Season Approach to Paleo Probiotic Foods

Fermented: A Four-Season Approach to Paleo Probiotic Foods


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Product Details

ISBN-13: 9781936608249
Publisher: Victory Belt Publishing
Publication date: 08/06/2013
Edition description: Original
Pages: 256
Product dimensions: 8.50(w) x 10.90(h) x 0.60(d)

Table of Contents

Introduction 8

About Jill 10

How to Use This Book 16

Health Stewardship 17

What are Paleo, Primal, and Weston A. Price Ways of Eating? 19

History of Fermentation 23

Why Ferment Today? 33

Chemistry 41

Part I Fermentation Basics, How-to, & Mother Recipes

How to Begin Fermenting at Home 49

The Basics 50

Selecting Food for Fermentation 57

Water 60

Salt 60

Sugar 62

Dairy 66

Sanitation 70

Storage 72

Starters 75

Fermenting Vegetables and Fruit 81

Basic Sauerkraut Recipe 82

Basic Fermented Pickles 84

Dairy- and Coconut-Based Ferments 87

Basic Yogurt Recipe 88

Basic Coconut Milk Yogurt 90

Greek-style Yogurt 91

Different Kinds of Yogurt 92

Mesophilic Yogurt 93

Kefir 95

Vinegar 99

Basic Red or White Wine Vinegar 100

Apple Cider Vinegar 103

Shrubs 104

Fermented Beverages 107

Kombucha 108

Water Kefir 120

Kvass 123

Hard Apple Cider 125

Meat Fermentation 131

Corned Beef 135

Salumi 138

Part II Four Seasons of Fermentation

Availability and Seasonality of Ingredients 147

Spring 153

Summer 169

Autumn 197

Winter 213

What's next? 229

Glossary 233

Resources 238

Suggested Reading and Works Cited 238

Helpful Websites 239

Equipment 243

First Comes Health Downloadables 244

Acknowledgments 245

Index 248

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Fermented: A Four Season Approach to Paleo Probiotic Foods 5 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
I got the book about a month ago or so. I previously though there is huge science behind fermenting and I will Never be able to do it. I also though I need bunch of Special equipment. No and no!!!! I now have successfully fermented Cucumbers , whole carrots , cauliflower. I have fermented 4 batches of cabbage. I made my own mustard - fermented. I am growing my own scooby for kambucha. I am at the moment making raw milk grass fed Kefir. I discovered no special equipment is needed and you can Make your own healthy fermented food.
Anonymous More than 1 year ago
Fermented is a terrific introduction to fermentation.  The author provides a thoughtful overview of why people ferment foods, what it can do for our health, and how to do it properly.  She provides clear and easy to follow instructions, as well as a lot of delicious recipes (accompanied by beautiful photos.)  Definitely pick this up!
Anonymous More than 1 year ago