Fermenting For Dummies Marni Wasserman Amelia Jeanroy by Marni Wasserman & Amelia Jeanroy 9781119594215, 1119594219 instant download after payment.

Want to ferment at home? Easy.

Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation.

Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you’ll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?

• Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee


• Covers how to ferment dairy into yogurt, kefir, cheese, and butter


• Explains how to ferment fruits, from lemons to tomatoes, and how to serve them


• Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more

If you're interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.

Learn to:

• Master the fermenting process


• Get started with 100+ delicious recipes for fermenting at home


• Make everything in your home kitchen from sauerkraut and kimchi to yogurt and bread

Want to ferment at home? Easy.

Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for one of the oldest forms of food preservation. You'll get the scoop on the fermenting process, the tools and ingredients you'll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?

• In the beginning — get familiar with the history of fermentation and the theory and techniques behind preserving food


• Veggies, fruits, condiments, and salsas — get recipes to ferment everything from sauerkraut and pickled garlic to apple cinnamon chutney and ketchup


• Meat, dairy, and eggs — make tasty recipes for everything from sour cream and soft/hard cheeses to sausages and smoked meats


• Beer, wine, and other beverages — start brewing beverages at home to enjoy your own carbonated drinks, beers, and wines

Open the book and find:

• The art, evolution, and health benefits of fermenting


• Equipment and ingredients you need to get started


• Tips for picking the best produce


• 100+ recipes (including vegan recipes)


• The difference between cleaning, sanitizing, and sterilizing


• Troubleshooting tips for fermenting creations

Marni Wasserman teaches plant based cooking classes, workshops and retreats at her Food Studio in Toronto and shares many of her recipes and tips online at www.marniwasserman.com. Amy Jeanroy is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site, www.thefarmingwife.com.