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Real Food Fermentation: Preserving Whole Fresh Food With Live Cultures In Your Home Kitchen (2012)

by Alex Lewin(Favorite Author)

4.09 of 5 Votes: 4

ISBN

1592537847 (ISBN13: 9781592537846)

languge

English

genre

Food & Cookbooks

publisher

Quarry Books

review 1: An excellent, helpfully visual primer for beginning home fermenters. All the classic, easy basics are here: sauerkraut, kimchi, yogurt, kefir, cultured butter, crème fraîche, pickles, chutneys, vinegar, cider, and kombucha (with a recipe toward the end for corned beef, which I previously did not know was traditionally a fermented food!). There is some more brief information on cultural staples like wine, beer, cheese and bread, since each of those staples already has a library of volumes dedicated to the nuances of making them.Especially looking forward to brewing some homemade kombucha and making homemade crème fraîche any time I need sour cream!
review 2: This book covers a lot of fermented foods in very little space, plus has many detailed photographs.... more As such, it is a great starter reference book for those new to fermenting their own foods and beverages. This is especially true if you are not sure if you are just looking to dabble. After some usual introductory information about equipment and choosing your ingredients this book covers sauerkraut and other lacto-fermented vegetables; fermented dairy like cultured butter and yoghurt; fermented fruit condiments like chutney; fermented beverages like kombucha, water kefir, hard cider, vinegar, ginger ale and kvass; fermented meats like corned beef. There are sidebars on other fermented foods that are more involved and often have whole books dedicated to making them at home such as beer and wine.Unlike other, more in depth books out there on fermentation at home, this one does have photographs which I think is a fantastic reference. How do you know if your fermentation is progressing properly if you've never watched someone else do it or at least seen photographs of a healthy SCOBY or batch of sauerkraut? If you've already been experimenting in fermentation at home or have worked your way through this book it will likely be time to add one of Sandor Katz's books or other, more in-depth fermentation references to your library. less

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