Fermenting For Dummies

Fermenting For Dummies (9781119594208) was previously published as Fermenting For Dummies (9781118615683). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product.

Want to ferment at home? Easy.

Fermentation is what makes foods like beer, pickles, and sauerkraut delicious--and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation.

Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you'll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?

• Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee

• Covers how to ferment dairy into yogurt, kefir, cheese, and butter

• Explains how to ferment fruits, from lemons to tomatoes, and how to serve them

• Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more

If you're interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.

Auteur

Marni Wasserman is passionate about real food. She inspires people to eat well and live well everyday. She shares many of her recipes and tips at www.marniwasserman.com. Amy Jeanroy is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site, www.thefarmingwife.com.

Texte du rabat

• Master the fermenting process
• Make everything from bread to yogurt to beer

• 100+ recipes for fermenting at home Want to ferment at home? Easy. Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for one of the oldest forms of food preservation. This hands-on guide gives you the scoop on the fermenting process, the tools and ingredients you need to get started, and 100+ recipes for fermenting at home. So what are you waiting for? Inside

• The art, evolution, and health benefits of fermenting
• What you need to get started
• Tips for picking the best produce
• 100+ recipes (including vegan recipes)
• How to clean, sanitize, and sterilize
• Advice for troubleshooting fermenting creations

Résumé
Fermenting For Dummies (9781119594208) was previously published as Fermenting For Dummies (9781118615683). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product.

Want to ferment at home? Easy.

Fermentation is what makes foods like beer, pickles, and sauerkraut deliciousand nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation.

Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you'll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?

• Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee
• Covers how to ferment dairy into yogurt, kefir, cheese, and butter
• Explains how to ferment fruits, from lemons to tomatoes, and how to serve them
• Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more
  If you're interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.

Contenu

Introduction 1

About This Book 2

Foolish Assumptions 2

Icons Used in This Book 3

Beyond the Book 3

Where to Go from Here 4

Part 1: Getting Started with Fermenting 5

Chapter 1: In the Beginning: Fermenting Roots 7

Getting Familiar with Fermentation 8

Fermentation throughout History 8

Mesoamerica: Calling all chocolate lovers! 9

Africa: Turning toxins into edible tubers 9

Asia: Thirst-quenching and candied culture 9

Eastern Europe and Russia: Bubbly fruit kvass 10

Japan: The sensational soybean 10

North Africa and Morocco: When life gives you lemons 11

How Can Something Rotten Be Good for Me? 11

Fermenting Essentials 12

Pickling (and How it Differs from Fermenting) 13

A Quick and Easy Intro to Fermenting: Making Sauerkraut 14

Chapter 2: The 4-1-1 on Fermenting 17

Why Ferment? 17

Getting Acquainted with the Good and Bad Guys 18

Mold 18

Yeast 19

Bacteria 19

Enzymes 19

The Mechanics of Fermenting 20

Salt curing and drying versus fermenting 20

Vinegar and acids versus fermenting 21

Canning versus fermenting 22

Refrigerating fermented food 22

Freezing fermented food 23

Fermenting foods and drinks 23

Avoiding spoilage 24

Chapter 3: The Benefits of Fermenting 25

The Lowdown on Lacto-Fermentation and How it Helps Your Body 25

Boosting your health with vitamins and minerals 26

Loading up on enzymes 26

Aiding pre-digestion 27

Activating your foods 28

Promoting probiotics 29

Strengthening your immunity 29

How Fermentation Can Make You a Better Cook 30

Keeping it simple and easy 30

Following the seasons 30

Figuring Out How Much and How Often 31

Chapter 4: Getting it All Together 33

Assembling Your Equipment and Tools 33

Basic containers 34

Essential tools and utensils 35

Special equipment for meat fermenting 38

Special brewing equipment and tools 39

Keeping Everything Clean 41

Cleaning, sanitizing, and sterilizing: Three different and important procedures 42

Developing a cleaning work flow 43

Getting Familiar with Common Ingredients 43

Water 44

Salt 45

Sweeteners 45

Sourcing the Best Foods for Fermentation 46

Whole, organic, and local 46

Considerations for meat and dairy 46

Part 2: Vegetables, Fruits, Condiments, and Salsas 49

Chapter 5: Vegetables 51

Picking Produce for Fermenting 52

Identifying ideal veggie choices 52

Finding your garden delights 52

Sourcing the healthiest produce 53

Selecting Starters for Vegetable Ferments 54

Mastering the Basics 55

Preparing your vegetables 55

Salting 55

Packing the jars 56

Waiting and tasting (and waiting some more!) 56

Chapter 6: Fun with Fruits 69

Fermenting Fruit for Long-Term Storage 69

Selecting Ideal Fruits 70

Nondairy Starters for Fruit Fermentation 72

To Add Sugar or Not to Add Sugar? That is the Question 73

White sugar versus alternative sugars 73

How do I know what amount of sugar to replace? 73

Chapter 7: Spreads, Dips, Condiments, and Salsas 83

Reaping the Health Benefits of Homemade Condiments 84

Experimenting with Flavor 84

Exploring Vinegars 85

The process 85 It...