Real Food Fermentation by Lewin, Alex -- Read -- Imperial Library of Trantor

Index

Cover Title Page Contents Introduction: Fermentation Journey

How to Use This Book Playing with Our Food

Chapter 1 Food Preserving (In Brief)

What Is Food Preserving? The Art and Craft of Home Preserving Why We Need Microbes and Enzymes Ways to Delay Decay When Is a Food Preserved? An Overwiew of Fermentation: Getting to Know the Process Health Benefits of Fermentation Stocking Your Science Lab

Chapter 2 Know Your Ingredients

The Freshness Factor Getting Real about Food Real Food, Real Mission 57

Chapter 3 Sauerkraut

Basic Sauerkraut

Chapter 4 Beyond Basic Sauerkraut: Lacto-Fermented Vegetables

Which Vegetables (and/or Fruit) Should I Use? How Should I Cut the Vegetables? Or Should I? Will I Need to Add More Liquid to Submerge Everything? Do I Need to Peel Everything Beforehand? Which Starter Should I Use, If Any? Do I Want Additional Fermenting Insurance? Which Seasonings Should I Add? Lacto-Fermented Vegetables Fermented Carolina-Style Slaw Cucumber Pickles Kimchi

Chapter 5 Dairy

Which Milk Should I Buy? Yogurt Strained Yogurt and Whey Kefir Crème Fraîche Butter and Buttermilk

Chapter 6 Fermented Fruit Condiments

Preserved Lemons and Limes Peach and Plum Chutney with Preserved Lime Pico de Gallo

Chapter 7 Fermented Beverages

Hard Apple Cider Mead Wine (in Brief) Beer and Kvass (in Brief) Kombucha Vinegar Other Cultured Beverages Ginger Ale Time to Experiment

Chapter 8 Meat and Other Fermented Foods

Corned Beef More Fermented Foods

Resources Acknowledgments About the Author Index Dedication Copyright Page