Master the age-old art of fermentation from home with Fermentation for Beginners.
Fermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. With straightforward guides, delicious recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, Fermentation for Beginners will be your guide to the art of fermentation and the science of probiotic foods.
Fermentation for Beginners will show you how and why to ferment your own foods, with:
60 Recipes providing step-by-step instructions for safe and effective fermentation
Helpful Tips covering the ingredients and equipment you need to start fermenting at home
An Overview explaining the science behind fermentation
Fermentation recipes include: Garlic Dill Pickles, Pear Chutney, Greek-Style Yogurt, Tempeh, Sourdough Baguettes, Corned Beef, Red Wine Vinegar, Basic Beer, Basic Wine, and much more!
With the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away.
Well-written with great recipes
Overall, I found Fermentation for Beginners to be helpful and insightful. This book would serve both the novice and the experienced alike. I’ve always thought fermenting fruits and vegetables would be difficult, but the book makes this process seem far easier than I’d believed. For those interested in learning the craft, the book offers background information on fermenting as well as easy to follow recipes.
So Great for a Newbie to Fermentation
I bought this book because I wanted to make cheese, but this has so much more to it than that. I love that it explains everything and gives me pointers throughout. Definitely worth buying if you want to learn about fermentation
I only recently versed myself in the science of fermentation. With this knowledge in mind i'm well on my my way to a kitchen scientist learned in the ancient traditions of my ancestors. Straight forward is the key that drakes press took upon the path of writing this text. I will adhere and practice these fermenting methods for alcohol in the near future as well as other recipes that i've read in this work.