Fermenting for Dummies by Wasserman, Marni -- Read -- Imperial Library of Trantor

Index

Cover Table of Contents Introduction

About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here

Part 1: Getting Started with Fermenting

Chapter 1: In the Beginning: Fermenting Roots

Getting Familiar with Fermentation Fermentation throughout History How Can Something Rotten Be Good for Me? Fermenting Essentials Pickling (and How It Differs from Fermenting) A Quick and Easy Intro to Fermenting: Making Sauerkraut

Chapter 2: The 4-1-1 on Fermenting

Why Ferment? Getting Acquainted with the Good and Bad Guys The Mechanics of Fermenting

Chapter 3: The Benefits of Fermenting

The Lowdown on Lacto-Fermentation and How It Helps Your Body How Fermentation Can Make You a Better Cook Figuring Out How Much and How Often

Chapter 4: Getting It All Together

Assembling Your Equipment and Tools Keeping Everything Clean Getting Familiar with Common Ingredients Sourcing the Best Foods for Fermentation

Part 2: Vegetables, Fruits, Condiments, and Salsas

Chapter 5: Vegetables

Picking Produce for Fermenting Selecting Starters for Vegetable Ferments Mastering the Basics

Chapter 6: Fun with Fruits

Fermenting Fruit for Long-Term Storage Selecting Ideal Fruits Nondairy Starters for Fruit Fermentation To Add Sugar or Not to Add Sugar? That Is the Question

Chapter 7: Spreads, Dips, Condiments, and Salsas

Reaping the Health Benefits of Homemade Condiments Experimenting with Flavor Exploring Vinegars

Part 3: Grains, Seeds, Nuts, and Beans

Chapter 8: Grains

Getting to Know Your Grains Soaking and Sprouting Grains Infamous Sourdough and Its Starter

Chapter 9: Beans

Beans, Beans, the Musical Fruit Soy and Fermented Soy Foods

Chapter 10: Nuts, Seeds, Coconuts, and Tubers

Nuts and Seeds: Great Nutrition in Small Packages Sprouting Nuts and Seeds Making Nondairy Ferments Cracking into Coconuts Fermenting Potatoes and Other Roots

Part 4: Meat, Dairy, and Eggs

Chapter 11: Got Milk?

The Basics of Fermenting Milk Sourcing Your Starter Cultures Serving and Storing Fermented Dairy Products

Chapter 12: Making Cheese

Understanding Cheese Making Ingredients and Techniques Making Soft and Semisoft Cheeses Making Hard Cheeses Serving Cheese

Chapter 13: Meat, Fish, and Eggs

Choosing Meat and Ingredients for Fermentation Choosing Casings Meat Fermentation Techniques Making Food Safety a Priority Choosing a Spot to Ferment Meat Storing Fermented Meats

Part 5: Beer, Wine, and Other Beverages

Chapter 14: Healing Beverages

Choosing Starters Making Natural Carbonated Drinks Kefir Amasake Kombucha

Chapter 15: Making Wine from Water and Fruit

Getting Yourself Ready to Make Wine Understanding Wine Fermentation Storing and Aging Your Wine Finishing and Bottling Tasting and Talking about Wine

Chapter 16: Brewing Basics

Gathering Your Ingredients Cleaning Up Your Act: Sanitation Ready, Set, Brew: Beginners A Primer on Priming Bottling Your Brew Intermediate Homebrewing

Chapter 17: Brewing Beer

Looking at Beer Types Exploring Specific Types of Ales, Lagers, and More Trying a Few Beer Recipes

Part 6: The Part of Tens

Chapter 18: More Than Ten Troubleshooting Tips for Fermented Creations

My Fermented Food Is Too Salty. What Do I Do? Why Is the Fermentation Taking So Long? Why Are My Fermented Creations Different throughout the Year? Why Is My Ferment Too Soft or Mushy? Why Isn’t My Ferment Working? Why Is My Fermented Creation Too Dry? What Do I Do about Yeast or Mold on the Surface of the Ferment? What Should I Do about a Ferment Jar That’s Bulging? Why Did the Color Change? Why Is My Ferment Leaking or Overflowing? Why Does It Stink?

Chapter 19: Top Ten Benefits of Eating Fermented Foods

A Much-Needed Nutritional Boost Digestion, Enzymes, and Probiotics Immunity Boost Unique Flavor Money Savings Time Savings Ecological Impact Slow Food Movement Control over Your Food The Satisfaction of Doing Something Good for Yourself

Chapter 20: More Than Ten Food and Equipment Resources

Cultures for Health Yolife Water Kefir Grains Wildwood Foods Miso Master Leeners Homesteader's Supply The Sausage Maker New England Cheesemaking Supply The Sausage Source Adventures in Homebrewing

Chapter 21: More Than Ten Tips for a Long and Healthy Life

Food Is Medicine, So Eat to Enhance Your Health Use Alternative Sugar Reduce Plastic Use and Go BPA-Free Choose Organic Get to Know Your Farmer Be Conscious about Your Condiments Eat Whole Grains Choose GMO-Free Foods Get Protein from Plants Find Vegan Milk, Butter, and Dairy Options Learn to Love Water

Index About the Authors Supplemental Images Connect with Dummies End User License Agreement

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