See why so many people are discovering the joys of fermenting! The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world.
Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles.
Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavorful lacto-ferments at home from the wild and cultivated plants in your local landscape or garden. From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than easy-to-follow, plant-based recipes to inspire even the most jaded palate.
Step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir.
Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. An authoritative and easy-to-use guide to fermentation with recipes for fermented foods and drinks. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead.
With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades. An instant classic for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations.
In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food.
Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as pure corporate commodity. We all deserve much better than that. From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition.
From wine and beer to bread and cheese: many of our best-loved foods and drinks are the products of fermentation. In Adventures in Bubbles and Brine, fermentation enthusiast Philip Moscovitch takes us on a tour of Nova Scotian ferments, and introduces us to the people who have taken this food trend to heart. Enjoy the fascinating stories from their history and bookmark the recipes they share for you to try at home. Fermenting may be popular now, but its roots in Nova Scotia go back centuries.
Early French settlers grew grapes and apples for wine and cider while German immigrants brought their sauerkrautmaking traditions. And now, Nova Scotians are embracing a new wave of flavours, including spicy kimchi, bitter craft beers, artisanal cheeses and the addictively sour taste of kombucha. Featuring photos, anecdotes and easy-to-follow recipes, Adventures in Bubbles and Brine digs into the origin of these foods, while delving into the science of fermentation and gut health, and tells you everything you need to know to start fermenting safely at home.
She would bring her microbe-dense delicacies, her expertise, and her generosity to food communities across the country. Her motto: Tasty food belongs to everyone. In a International Harvester bus-turned-fermentation-lab, Tara took off from Eugene, Oregon, teaching her skills to curious attendees, hosting potlucks, and sampling the seasonal produce of each stop on her tour. The project accrued a following, and she gave it a name: Fermentation on Wheels.
Through her winning stories, illustrations, photographs, and fifty recipes, Fermentation on Wheels tracks the two-year. A practical and delectable cookbook, Fermentation on Wheels is also an inspiring celebration of how food traditions and starter cultures can bring people together, pollinate their minds, and change their lives for the better. In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.
There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up.
With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen. A richly illustrated account of the story of ancient viniculture The history of civilization is, in many ways, the history of wine. This book is the first comprehensive account of the earliest stages of the history and prehistory of viniculture, which extends back into the Neolithic period and beyond.
Wild Fermentation Item Preview. EMBED for wordpress. Want more? Advanced embedding details, examples, and help! Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control.
The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Disconcerted by off-flavors and spoilage in beer, wine, and baked goods, early peoples learned to control microorganisms whose existence would not be demonstrated for centuries.
But in that process of control, people lost some of the benefits of wild fermentation. Readers will find detailed information on fermenting vegetables; sugars into alcohol meads, wines, and ciders ; sour tonic beverages; milk; grains and starchy tubers; beers and other grain-based alcoholic beverages ; beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises.
Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide. In , Sandor Ellix Katz. A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic.
Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi.
Following on the success of Tender and Ripe, this companion to the bestsellingKitchen Diaries is a beautiful, inspiring chronicle of a year in food from beloved food writer Nigel Slater. In his extensive career as a bestselling cookbook author and TV garden-show host, Jeff Cox has always been keenly aware of the microbiology.
A guide to the art and science of fermented foods provides recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation. Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and.
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