Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating

Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating

by Shannon Stonger


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Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs.

In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.

Product Details

ISBN-13: 9781624143304
Publisher: Page Street Publishing
Publication date: 05/09/2017
Pages: 224
Sales rank: 278,096
Product dimensions: 8.07(w) x 9.07(h) x 0.56(d)

About the Author

Shannon Stonger is the founder of Nourishing Days and a writer for Cultures for Health. She holds a bachelor’s degree in chemistry. Shannon and her family have lived on an off-grid homestead since 2011. She lives in Santa Anna, Texas.

Table of Contents

Introduction 9

The Basic Fermentation Process 13

Fermented Foods in Food Preservation 14

Fermented Foods as Medicine 15

The Incredible Flavor-Boosting Quality of Fermented Foods 17

Culture Care and Best Practices 18

Troubleshooting Mold 20

Flow to Eat Fermented Foods Every Day 21

How to Use This Book 21

Vegetables 23

The Science Behind Lactic Acid Food Preservation 24

Understanding Why Vegetable Fermentation Is Inherently Safe 24

Brine Level and Proper Burping: The Keys to an Anaerobic Mason Jar Ferment 26

The Relationship Between Salt, Temperature and Time 27

Knowing When Your Ferment Is Done 27

The When and How of Cold Storage 28

Cold Storage Without Refrigeration 29

How to Avoid Mushy Ferments 30

On Starter Cultures 31

Equipment 32

About the Recipes 34

Homestead 'Chi 37

Summer Squash Cortido 38

Taco Kraut 41

Fermented Fresh Herbs 42

Soured Corn 45

Pizza Green Beans 46

Beet and Turnip Sticks with Dill 49

Fruit Kraut 50

Kosher Dill Pickles 51

Fermented Fresh Shelling Beans 52

Sweet Potato Chips with Dried Chilies 55

Everyday Spicy Carrots 56

Whole Fermented Peppers and Sauce 59

Whole Fermented Tomatoes 60

Basic Brine-Fermented Vegetables 62

Basic Self-Brining Fermented Vegetables 63

Triple-Ferment Potato Salad 65

Five Ingredient or Less Kimchi Noodles 66

Grains 69

Sourdough: The Nutritional, Sustainable Way Forward 70

The Sustainable Sourdough Starter 71

Sourdough Starter: The Main Ingredient 72

Creating a Sourdough Rhythm That Works for You 74

Embracing the Unpredictable Nature of Natural Leavening 74

The Long and Short of Long Fermentation 75

The Gluten Question 75

Gluten-Free Sourdough Baking 76

How to Make a Sourdough Starter 79

How to Maintain a Sourdough Starter: Daily or Weekly 80

Active Starter: How to Use Your Starter at Its Peak 80

About the Recipes 81

Seven Ways to Use a Discarded Starter 81

Wheat Sourdough English Muffins 83

Wheat Sourdough Sandwich Bread 84

Wheat Sourdough Crescent Rolls 87

Quintessential Sourdough Farm Loaf 88

100% Whole Wheat Sourdough Sandwich Bread 91

Sourdough Biscuits Sans Baking Powder or Soda 92

Multipurpose Wheat Sourdough Tortillas or Flatbread 95

Seasonal Fruit Fermented Muffins 96

Overnight Wheat Sourdough Pancakes Sans Baking Powder or Soda 99

Sourdough Flour-Free Oatmeal Cookies 100

Gluten-Free Sourdough English Muffins 103

Gluten-Free Sourdough Dinner Rolls 104

Gluten-Free Sourdough Seeded Country Loaf 107

Gluten-Free Fluffy Sourdough Pancakes 108

Perpetual Fermented Porridge 111

Sourdough Skillet Combread 112

Fermented Polenta/Grits 115

Dairy 117

How Dairy Fermentation Works 118

Simple, Sustainable Home Dairying 118

Kefir: The Star of My Homestead Kitchen 118

Dairy-Free Milk Kefir 120

Milk: Your Most Important Ingredient 120

Straining Cultured Dairy 121

Equipment 122

About the Recipes 123

How to Make Milk Kefir 125

Four Methods for Making Yogurt 127

Kefir Buckwheat Muesli with Figs and Ginger 131

Simple Homestead Feta Cheese 132

Okroshka 135

Fruit and Yogurt Slaw 136

Kefir Pancake Syrup 138

Kefir Crème Fraîehe 138

How to Ferment Grains with Kefir 139

Sprouted Buckwheat-Berry Cultured Dairy Smoothie 141

Seasonal Vegetable Raita 142

Fruit and Yogurt Mousse 145

Yogurt Caesar Salad Dressing 146

Lemony Spiced Chicken and Potato Salad 149

Easy-Sipping Second Ferment Kefir 150

German Sweet Potato-Kefir Mash 152

Kefir as a Mesophilic Cheese Culture 153

Milk Clabber 154

Curds and Whey 154

Cultured Butter and Traditional Buttermilk 155

Cultured Buttermilk 156

Sour Cream Three Ways 159

Beverages 161

How Beverages Fit into a Sustainable Food System 162

The Stages of Beverage Fermentation 162

Wild Fermented vs. Cultured Beverages 162

Kvass: The Mother of Wild Fermented Beverages 163

Equipment 164

About the Recipes 164

Sourdough Bread Kvass 167

Sweet Potato Kvass 168

Root Beer Syrup for Any Fermented Drink 171

How to Make Whey Sodas 172

Fermented Horchata Concentrate 175

Cabbage Core Kvass 176

Ginger Ale Syrup for Any Fermented Drink 177

The Pits Soda 178

How to Make Water Kefir 181

Fermenting Various Fruit Juices with Water Kefir Grains 182

Beet and Apple Kvass 185

Dried Fruit Kvass 186

Vegetable Brine Wellness Shots 186

How to Make Kombucha 187

Carrot-Clementine Kvass 191

Condiments 193

The Sustainable Side of Fermented Condiments 194

Food Preservation and Fermented Condiments 194

About the Recipes 194

Charred Onion Tomatillo Salsa 197

Veg Brine Fermented Hot Sauce 198

Fermented Pear and Ginger Sauce 201

Fermented Garden Salsa 202

Veg Brine Mayonnaise 205

Overfermented Salsa Hot Sauce 206

Fermented Zucchini and Fruit Mostarda 209

Cultured Dairy Ranch Dressing 210

Fermented Ketchup, Two Ways 213

Raw Fermented Marinara Sauce 214

Veg Brine Homestead Fermented Herb Sauce 217

Resources 218

Further Reading 218

Acknowledgments 219

About the Author 220

Index 221

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