| Description |
256 pages : color illustrations ; 28 cm |
| Bibliography |
Includes bibliographic references (page 238) and index. |
| Contents |
History of fermentation -- Why ferment today? -- Chemistry -- Fermentation basics, how-to, & mother recipes. How to begin fermenting at home ; Starters ; Fermenting vegetables and fruit ; Dairy- and coconut-based ferments ; Vinegar ; Fermented beverages ; Meat fermentation -- Four seasons of fermentation. Availability and seasonability of ingredients ; Spring ; Summer ; Autumn ; Winter ; What's next? |
| Summary |
Our current food system is sick and getting sicker, and it's time to return our emphasis to top-quality ingredients that are farmed and harvested in the most ethical ways. Fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting flavors into your weekly menus. |
| Subject |
Fermentation.
|
|
Fermented foods.
|
|
Canning and preserving.
|
| ISBN |
1936608243 |
|
9781936608249 |
|
