Mastering Fermentation · Recipes for Making and Cooking With Fermented Foods by Karlin, Mary -- Read -- Imperial Library of Trantor

Index

Title Page Copyright Contents Introduction Chapter 1 - Fermentation Basics

Types of Fermentation Fermenting Methods Fermenting Agents

Chapter 2 - Equipment, Ingredients, and Troubleshooting

Building Your Skills Equipment and Supplies Ingredients

Basic Brine Sweet and Salty Pickling Brine Beer Brine Vegetable Brine

Environment Troubleshooting

Chapter 3 - Fermented Fruits and Vegetables

Basic Preparation for Fruits and Vegetables Cured Olives

Fruit and Vegetable Juices, Sauces, Pastes, and Stocks

Tomato Ketchup Mushroom Ketchup Sweet and Salty Pickled Vegetables Bran-Fermented Vegetables Pickled Dried Fruit

Fruit Vinegars

Pineapple Vinegar Plum Vinegar Maple-Port Vinegar

Fruit Syrups

Pomegranate Molasses

Natural Evaporation Method Heated Reduction Method

Coconut Milk Yogurt

Frozen Coconut Milk Yogurt

Plum-Raisin Mustard Rhubarb Preserves Apple Butter Sweet Tomato-Jalapeño Salsa Apricot-Date Chutney Agrodolce Onion Marmalade Lacto-Mayonnaise Prepared Horseradish Kimchi Smoked Sauerkraut Apple-Caraway Sauerkraut

Chapter 4 - Legumes, Nuts, Seeds, and Aromatics

Sprouted Chickpea Hummus

Mustard

Basic Dijon-Style Mustard Whole Grain Dijon-Style Mustard Soy Milk Tofu Fermented White Tofu Miso Soy Sauce Ponzu Sauce

Dashi

Smoky Chipotle in Adobo

Smoke-Roasted Chiles

Chile-Garlic Paste

Fermented Garlic

Fermented Mixed Bean Salsa Tapenade of Herbs, Citrus, and Olives Toasted Nut Butter Savory Walnut-Thyme Butter Sprouted Tahini Paste

Chapter 5 - Fermented Dairy

Equipment and Supplies Ingredients Culture Chart Preparation and Techniques Crème Fraîche

Goat Milk Crème Fraîche

Cultured Butter Nonfat Greek-Style Yogurt Saffron Yogurt Cheese Clotted Cream Basic Fresh Goat Chèvre Farmhouse Cream Cheese Crumbly Feta

Goat Feta Marinated in Herb Olive Oil Crumbled Feta in Grape Leaves

Wild and Creamy Muenster Coastal Breeze Blue-Eyed Jack Cheese Tomme-Style Table Cheese

Chapter 6 - Fermented Grains, Breads, and Flatbreads

Soured Cornbread Sprouted Corn Tortillas Grilled Buttermilk–Black Bean Flatbread Sprouted Lentil Dosas

Clarified Butter

Rosemary-Lemon Dutch Oven Bread 100% Sprouted Grain Bread How to Make a Sourdough Starter: Capturing Wild Yeast Sourdough Pizza Panettone Originale (Babka Panettone) Seeded Sprouted-Grain Crackers

Chapter 7 - Cured Meats and Fish

Equipment and Supplies Fish Sauces Asian Fish Sauce Worcestershire Sauce Shrimp Paste Gravlax: Basic Fish Curing Pickled Sardines with Fennel Spicy Marinated Tuna

Tonnato Tapenade or Sauce

Corned Beef Wood-Smoked Pastrami Dry-Cured Pimenton Salami Duck Prosciutto

Rendered Duck Fat

Summer Sausage

Chapter 8 - Fermented Beverages

Equipment and Supplies Ginger Beer

Ginger Bug

Root Beer Ginger-Mint Shrub Water Kefir

Alternative Kefirs

Water Kefir Coconut-Ginger Soda Milk Kefir Beet Kvass Kombucha Sparkling Fruity Kombucha

Beer

Black Pepper Pilsner Hop Stoopid Ale

Chapter 9 - Cooking with Fermented Foods

Toasted Kale and Spinach Salad with Sweet Pickled Shallots, Cheese Croutons, and Tomato Vinegar Dressing Warm Potato and Caramelized Endive Salad with Crispy Duck Prosciutto Grilled Ahi Tuna on Pickled Vegetables and Rice Salad with Miso Dressing Cauliflower, Potato, and Onion Curry with Sprouted Lentil Dosas Hot-and-Sour Tofu Soup with Shrimp and Pickled Vegetables Falafel-Stuffed Whey Flatbread with Pickled Vegetables

Sesame Falafel Cakes

Grilled Yogurt Naan Stuffed with Herb-Nut Butter Potato-Herb Gnocchi with Creamy Whey Reduction Sauce Cider-Braised Duck with Apple-Caraway Sauerkraut and Potatoes Roasted Cod on Shredded Greens with Ponzu Onion Jam

Roasted Garlic and Shallots

Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce Tea-Smoked Trout with Walnuts and Crème Fraîche Lentils Grilled Spice-Rubbed Skirt Steak with Sourdough Walnut-Parsley Sauce

Sourdough Walnut-Parsley Sauce

Slow-Roasted Pork in Adobo Feta-Stuffed Chicken with Tzatziki

Tzatziki

Beer-Batter Fish and Chips with Two Ketchups Chocolate Sourdough Cupcakes with Coconut-Pecan Cream Cheese Frosting Seasonal Fruit Tart with Cream Cheese Crust Almond-Crusted Chèvre Cheesecakes Yogurt-Cardamom Ice Cream with Goat Crème Fraîche Caramel Sauce

Goat Crème Fraîche Caramel Sauce

Acknowledgments Glossary Resources Bibliography About the Author Measurement Conversion Charts

Volume Temperature Length Weight

Index

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