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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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