| Edition |
First edition. |
| Description |
361 pages : color illustrations ; 25 cm |
| Note |
Includes index. |
| Bibliography |
Includes bibliographical references (page 348) and index. |
| Summary |
In this comprehensive collection by fermenting experts Kathryn Lukas and Shane Peterson, home fermenters can dive deep into the history, health infomration, and safest methods for preserving, along with one hundred recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even hard ciders and mead. |
| Contents |
Introduction: The farmhouse culture story -- The fermentation story -- Fermentation 101 -- Kraut -- Kimchi -- Dry-salted ferments -- Pepper mashes and hot sauces -- Brined ferments -- Cucumber pickles -- Fermented fruit -- Sour tonic (Kvass), kombucha, and water kefir -- Meads -- Carbonating and flavoring fermented beverages. |
| Subject |
Fermented foods.
|
|
Fermented foods. (OCoLC)fst00922990
|
| Genre/Form |
Cookbooks.
|
| Added Author |
Peterson, Shane, 1983- author.
|
|
Wolfinger, Eric, photographer.
|
| Added Title |
Fermenting |
| Other Form: |
Online version: Lukas, Kathryn, 1963- author. Fermenting a culture California : Ten Speed Press, [2018] 9780399582660 (DLC) 2018039354 |
| ISBN |
9780399582653 (hardcover) |
|
0399582657 (hardcover) |
|
9780399582660 (ebook) |
|
