Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen by Alex Lewin

  • Basic sauerkraut (page 61)

    from Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen Real Food Fermentation by Alex Lewin

    • Categories: Chutneys, pickles & relishes; Quick / easy; Fermenting; Cooking ahead; German; Vegan; Vegetarian
    • Ingredients: cabbage
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Reviews about this book

  • Kitchn

    The other real strength of this book is all the step-by-step photos. When working with unfamiliar foods with a lot of funky flavors and aromas, these kinds of visual sign posts are invaluable.

    Full review

  • Oregonian

    Lewin has deep knowledge of the ingredients he's using; there are good troubleshooting techniques when things don't go as expected.

    Full review
  • ISBN 10 1299927459
  • ISBN 13 9781299927452
  • Published Sep 28 2013
  • Format eBook
  • Page Count 177
  • Language English
  • Countries United States
  • Publisher Quarry Books
  • Imprint Quarry Books

Publishers Text

Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.

Inside, you’ll find:

—All the basics: the process, the tools, and how to get started

—A guide to choosing the right ingredients

—Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi

—How to ferment dairy into yogurt, kefir, crème fraîche, and butter

—How to ferment fruits, from lemons to tomatoes, and how to serve them

—How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale

—A primer on fermented meat, fish, soy, bread, and more

—Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste

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