Table of Contents
Preface to the New Edition: Fermentation Is Now Mainstream 8
Fermentation Transforms Food 10
Sourdough and Natto: Pandemic Projects 10
Fermentation Is the Future 11
Introduction: Fermentation Journey 13
How to Use This Book 14
Playing with Our Food 16
Chapter 1 Food Preserving (In Brief) 20
What Is Food Preserving? 22
The Art and Craft of Home Preserving 26
Why We Need Microbes and Enzymes 30
Ways to Delay Decay 31
When Is a Food Preserved? 35
An Overview of Fermentation: Getting to Know the Process 36
Health Benefits of Fermentation 38
Stocking Your Science Lab 40
Chapter 2 Know Your Ingredients 44
The Freshness Factor 46
Getting Real about Food 54
Real Food, Real Mission 61
Chapter 3 Sauerkraut and Beyond 62
Basic Sauerkraut 65
Which Vegetables (and/or Fruit) Should I Use? 70
How Should I Cut the Vegetables? Or Should I? 72
Will I Need to Add More Liquid to Submerge Everything? 73
Do I Need to Peel Everything Beforehand? 74
Which Starter Should I Use, If Any? 74
Do I Want Additional Fermenting Insurance? 75
Which Seasonings Should I Add? 75
Lacto-Fermented Vegetables 77
Fermented Carolina-Style Slaw 81
Cucumber Pickles 85
Kimchi 89
Natto 97
Chapter 4 Dairy 106
Which Milk Should I Buy? 108
Yogurt 111
Strained Yogurt and Whey 114
Kefir 116
Crème Fraîche 119
Butter and Buttermilk 123
Chapter 5 Fermented Fruit Condiments 126
Preserved Lemons and Limes 129
Peach and Plum Chutney with Preserved Lime 132
Pico de Gallo 135
Chapter 6 Fermented Beverages 138
Hard Apple Cider 145
Mead 150
Wine (in Brief) 152
Beer and Kvass (in Brief) 155
Kombucha 157
Vinegar 165
Other Cultured Beverages 167
Ginger Ale 168
Time to Experiment 171
Chapter 7 Sourdough 172
Is Sourdough a Fad? 174
Why Make Sourdough? 174
Health and Tradition 174
Sourdough Starter 176
Sourdough Porridge 182
Sourdough Flax Crackers 184
Sourdough Bread 188
Resources 194
Acknowledgments 196
About the Author 197
Index 198
