We live in a world where the very basic requirements of our existence are moving further and further away from tradition. Our current food system is sick and getting sicker, as is the population. It's time to return our emphasis to top-quality ingredients that are farmed and harvested in the most ethical ways. It's time to re-educate ourselves about what "real food" actually means and what it can do to help preserve our long-term health. It's time to put our well-being back at the top of our list of priorities. It's time to put the brakes on out-of-control food madness and get back to basics.
Fermented: A Four-Season Approach to Paleo Probiotic Foods is your guide to an essential aspect of ancestral eating—fermentation. A centuries-old craft practiced by traditional cultures in all parts of the world, fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting, new flavors into your weekly menus.
- Learn the basic techniques of fermentation and become comfortable with how to ferment anything.
- Start exploring the foods that are in season where you live, and put your newly learned fermentation skills into practice.
- Expand your fermentation wings and go beyond the produce aisle to try your hand at fermented meat, beverages, dairy, coconut products, condiments, dressings, cocktails, and mocktails.
- Incorporate healthy probiotic foods into your ancestral diet to maximize the nutrition of those foods you already love to eat.
Your health is your most important asset. Eating well is something you can do every single day to protect yourself and your most important commodity. Adding fermented foods to your daily diet is an essential piece of the clean-eating puzzle, and you can do it easily in any kitchen with nearly any food.
Grab a jar and get fermented!
|Publisher:||Victory Belt Publishing|
|Product dimensions:||8.50(w) x 10.90(h) x 0.60(d)|
Table of Contents
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
Part I Fermentation Basics, How-to, & Mother Recipes
How to Begin Fermenting at Home 49
The Basics 50
Selecting Food for Fermentation 57
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
Basic Red or White Wine Vinegar 100
Apple Cider Vinegar 103
Fermented Beverages 107
Water Kefir 120
Hard Apple Cider 125
Meat Fermentation 131
Corned Beef 135
Part II Four Seasons of Fermentation
Availability and Seasonality of Ingredients 147
What's next? 229
Suggested Reading and Works Cited 238
Helpful Websites 239
First Comes Health Downloadables 244
Most Helpful Customer Reviews
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.
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!