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Real Food Fermentation, Revised and Expanded

Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

Alex Lewin



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Quarry Books
01 February 2022
In this newly revised and updated edition of Real Food Fermentation, discover how to preserve your favorite foods in every season with simple techniques and recipes. Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fermented fruits, vegetables, dairy, and more. You'll find information about why these recipes work, why they are safe, what to do if things go wrong, and how to modify them to suit your taste.

Fermenting is both an art and a science, and Alex Lewin expertly takes you through every step, including an overview of food preserving and the fermentation process. Get to know the health benefits of fermented foods, and learn the best tools, supplies, and ingredients to use. Then start making wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season's bounty. The book is filled with beautiful photos and clear instructions help you build your skills with confidence. It's no wonder people are fascinated with fermenting-the process is user friendly, and the rewards are huge. Inside you'll find:

- Fermentation basics-the tools, the ingredients, the processes, and how to get started - Sauerkraut and beyond-how to ferment vegetables, including slaw-style, pickles, and kimchi - How to ferment dairy into yogurt, kefir, creme fraiche, butter, and more - How to ferment your own beverages, including kombucha, vinegar, and hard apple cider - Plus recipes for sourdough, natto, and more With this book as your guide, you'll feel in control of your food and your health. See why so many people are discovering the joys of fermenting!
Imprint:   Quarry Books
Country of Publication:   United States
Dimensions:   Height: 254mm,  Width: 203mm, 
Weight:   689g
ISBN:   9780760372456
ISBN 10:   0760372454
Pages:   200
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active
Preface to the New Edition: Fermentation Is Now Mainstream Fermentation Transforms Food Sourdough and Natto: Pandemic Projects Fermentation Is the Future Introduction: Playing with Our Food CHAPTER 1 Food Preserving (In Brief) CHAPTER 2 Know Your Ingredients CHAPTER 3 Sauerkraut and Beyond CHAPTER 4 Dairy 106 CHAPTER 5 Fermented Fruit Condiments CHAPTER 6 Fermented Beverages CHAPTER 7 Sourdough Resources Acknowledgments About the Author Index

Alex Lewin is the author of Real Food Fermentation, Revised and Updated and the co-author of Kombucha, Kefir, and Beyond. A graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, he seeks to create a healthier and tastier world by spreading the good news about fermentation and real food. He leads fermentation classes and workshops in the US and abroad. He served on the opening board of the Boston Public Market, the only local, indoor, year-round market of its kind in the US. He lives in Cambridge, MA, and Oakland, CA.

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