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Index
Cover
Title Page
Copyright
Dedication
Contents
Introduction: The Farmhouse Culture Story
Chapter One: The Fermentation Story
The Wild History of Fermentation
The New Frontier
The Cultured Gut
What Is Fermentation?
Chapter Two: Fermentation 101
Fermentation Equipment
Ingredients
Fermenting Tips and Advice
Troubleshooting: When Bad Things Happen to Good Ferments
Chapter Three: Kraut
Master Formula: Basic Kraut
Curried Kraut with Raisins
Coyote Kraut
Pad Thai Kraut
Surf-and-Turf Kraut
Miso-Ginger Kraut
Summer of Love Kraut
Chipotle-Lime Kraut with Cacao
George’s Bay Kraut
Apple-Fennel Kraut with Red Cabbage
Chapter Four: Kimchi
Master Formula: Mak Baechu–Style Kimchi
Master Formula: Traditional-Style Kimchi Paste
Master Formula: California-Style Kimchi Paste
California Kimchi with Savoy Cabbage
White Kimchi with Bone Broth and Mushrooms
Water Kimchi with Asian Pear and Pine Nuts
Seafood Kimchi
Root-Chi
Kabocha Squash Kimchi with Pumpkin Seeds
Daikon Radish Kimchi
Cucumber Kimchi
Carrot Kimchi with Raisins
Chapter Five: Dry-Salted Ferments
Master Formula: Ginger Carrots with Black Sesame
Danish-Style Rémoulade
Curried Daikon
Garden Slaw
Wheezy’s Chowchow
Turmeric–Black Pepper Paste
Ketchup
Beet-Horseradish Mustard
Black Pepper Onions
Preserved Horseradish Puree
Chapter Six: Pepper Mashes and Hot Sauces
Master Formula: Basic Pepper Mash or Hot Sauce
Louisiana-Style Hot Sauce
Sambal Bali-Cali
Jamaican-Style Hot Sauce
Eros Pista
Harissa
Carrot-Coconut Pepper Mash
Barbados-Style Hot Sauce
California-Style Hot Sauce
Sriracha
Chapter Seven: Brined Ferments
Master Formula: Taco Bar Mix
Ruby Radishes
Jack’s Pickled Peppers
Dilly Beans
Pickled Green Tomatoes
Za’atar Spiced Vegetables
Thymely Beets
Ginger with Red Shiso
Asparagus with Green Garlic and Lemon
Lemon-Tarragon Carrot Sticks
Mushroom Umami Sauce
Chili-Lime Jicama
Gutsy Garlic
Sweet Italian Mixed Peppers
Chapter Eight: Cucumber Pickles
Master Formula: Half-Sour Garlic Dill Pickles
Smoky Tea Pickles
Horseradish-Mustard Pickle
Spicy Chipotle Pickles
Miso-Tamari Pickle Chips
Ginger-Turmeric Pickle Chips
Chapter Nine: Fermented Fruit
Master Formula: Brined Apples with Tarragon
Spicy Ginger–Makrut Lime Watermelon Rinds
Brined Ginger Blueberries
Raspberry-Chia Jam
Cranberry-Orange-Walnut Relish
Vanilla-Whey Peaches
Master Formula: Preserved Lemons with Peppercorns
Chapter Ten: Sour Tonic (Kvass), Kombucha, and Water Kefir
Master Formula: Strawberry-Basil Beet Sour
Blueberry-Ginger Beet Sour
Blackberry-Fennel Beet Sour
Orange-Cardamom Beet Sour
Tangerine-Turmeric Beet Sour
Ginger-Pear Beet Sour
Carrot-Lemon Sour
Kaanji
Lime-Mint Cucumber Sour
Master Formula: Kombucha
Master Formula: Swiss-Style Water Kefir
Chapter Eleven: Meads
Master Formula: Dry Sparkling Mead (Basic Hydromel)
Elderberry Melomel
Apple Cyser
Sage Metheglin
Elderflower Metheglin
Chapter Twelve: Carbonating and Flavoring Fermented Beverages
Master Formula: Boiled Cider Syrup
Master Formula: Root Beer Syrup
Resources
Acknowledgments
Index
About the Author
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