Fermenting For Dummies (häftad)
Häftad (Paperback / softback)
Antal sidor
For Dummies
Black & white illustrations
234 x 185 x 23 mm
454 g
Antal komponenter
3:B&W 7.5 x 9.25 in or 235 x 191 mm Perfect Bound on White w/Gloss Lam

Fermenting For Dummies

Häftad,  Engelska, 2019-05-31
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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.
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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.


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 Its all about your mother 86 Part 3: Grains, Seeds, Nuts, and Beans 95 Chapter 8: Grains 97 Getting to Know Your Grains 97 Ancient grains 98 Pseudo-grains (seeds) 99 Soaking and Sprouting Grains 101 Infamous Sourdough and Its Starter 102 Feeding your sourdough starter with tender loving care 102 Choosing the type of sourdough starter to use 103 Chapter 9: Beans 117 Beans, Beans, the Musical Fruit 117 Buying and storing beans 118 Preparing beans 118 Cooking beans 118 Sprouting beans 119 Fermenting beans 120 Soy and Fermented Soy Foods 120 Comparing tofu and tempeh 121 Making the most of miso 122 Chapter 10: Nuts, Seeds, Coconuts, and Tubers 135 Nuts and Seeds: Great Nutrition in Small Packages 135 Selecting seeds 136 Getting nutty 136 Sprouting Nuts and Seeds 137 Learning how to sprout 138 Drying or storing