"Pickles, kimchi, kefir, kombucha, sourdough, yogurt, cheese, and more!" Includes bibliographical references (pages 319-320) and index.
Contents:
Part 1. Fermentation basics : A first look at fermentation ; What's in it for you! ; How fermentation works ; The fermenter's toolbox -- Part 2. Fermenting the fruits of the vine : Vegetables ; Fruits ; Condiments ; Nonalcoholic beverages ; Alcoholic beverages ; Beans ; Grains -- Part 3. Surf to turf fermenting : Noncheese cultured dairy ; Simple cheeses ; Meats & fish.
Summary:
"Fermenting foods is an ages-old craft that's continues to enjoy a resurgence as people are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. From kombucha to kefir and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home"-- Provided by publisher
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.