eBook Fermenting Food Step by Step, 1st Edition

  • Adam Elabd
  • Published By:
  • ISBN-10: 1465450270
  • ISBN-13: 9781465450272
  • DDC: 664.024
  • Grade Level Range: 12th Grade +
  • 224 Pages | eBook
  • Original Copyright 2015 | Published/Released November 2016
  • This publication's content originally published in print form: 2015
  • Price:  Sign in for price

About

Overview

For thousands of years, cultures around the world have practiced fermenting as a way to preserve food. This guide includes more than 80 recipes covering fruits and vegetables, meats and dairy, breads and grains, and even beverages like kombucha. Whether for the incredible flavors or proven health benefits, readers will get all the information they need to make satisfying meals in a whole new way.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Dedication.
Copyright Page.
Contents.
Introduction.
Getting Started.
1: What is Fermentation?.
2: A Global Tradition.
3: Why Ferment?.
4: Types of Ferments.
5: Essential Equipment.
6: Fermentation Vessels.
7: Sourcing Ingredients.
8: Ideal Fermentation Environments.
9: Checking Your Ferments.
Vegetables and Fruits.
10: Pickling.
11: Continuous Pickle.
12: Turmeric & Carrot Pickles.
13: Egyptian Preserved Lemon.
14: Lift (Egyptian Pickled Turnips).
15: Basic Knife Techniques.
16: Sunomono (Japanese Pickled Cucumber).
17: Umeboshi (Pickled Ume Plum).
18: Pickled Garlic.
19: Pickled Ginger.
20: Sauerkraut.
21: Seaweed Kraut.
22: Masala Kraut.
23: Root Kraut.
24: Curtido.
25: Kimchi.
26: Bok Choy White Kimchi.
27: Slicing, Peeling, & Grating Techniques.
28: Pickled Tomatoes.
29: Pickled Eggplant.
30: Lahpet (Burmese Pickled Tea Leaves).
Condiments.
31: Ketchup.
32: Mole Ketchup.
33: Horseradish.
34: Mustard.
35: More Ways to Use Condiments.
36: Sauerkraut Mustard.
37: Dijon Mustard.
38: Jalapeño Hot Sauce.
39: Wild Habanero Hot Sauce.
40: Cashew Spread.
41: Sweet Onion Relish.
42: Tamarind Date Chutney.
43: Cultured Coconut Cream.
44: Coconut Chutney.
Dairy.
45: Cultured Butter.
46: Cultured Buttermilk.
47: Kefir.
48: Yogurt.
49: Greek Yogurt.
50: Sour Cream.
51: Simple Cheesemaking Equipment.
52: Labna.
53: Chevre.
54: Queso Fresco.
Legumes and Grains.
55: Natto (Japanese Fermented Soybean).
56: Amazake (Fermented Rice).
57: Dosa.
58: Uttapam.
59: Soaking & Sprouting Seeds, Beans, & Grains.
60: Sprouted Grain.
61: Rejuvelac.
62: Tofu.
63: Tha Bai (Cambodian Fermented Rice).
64: Nixtamal.
Bread.
65: Gorditas.
66: Injera.
67: Buckwheat Buttermilk Pancakes.
68: Making & Using Sourdough Starters.
69: Sourdough Bread.
70: Sourdough Pizza.
71: Purple Amazake Sourdough.
Beverages.
72: Ginger Bug.
73: Herbal Syrup.
74: Bottling & Carbonating.
75: Ginger Beer.
76: Tepache.
77: Amazake Horchata.
78: Water Kefir.
79: Coconut Water Kefir.
80: Pineapple Ginger Kefir.
81: Starting & Sharing Scobys.
82: Kombucha.
83: Earl Grey Cherry Kombucha.
84: Colonche (Fermented Prickly Pear).
85: Jun (Fermented Tea with Honey).
86: Beet Kvass.
87: Coconut Milk Kefir.
Alcohol.
88: Hard Ginger Beer.
89: Kefir Champagne.
90: Hard Cider.
91: Spiced Hard Cider.
92: Mead.
93: Raspberry Mead.
94: Customizing Your Brews.
95: Mandarin Wine.
96: Sato.
97: Date Wine.
Vinegar.
98: Pineapple Cider Vinegar.
99: Red Wine Vinegar.
100: Making Herbal Vinegars.
101: Infused Vinegar.
102: Fire Cider.
Index.
About the Author.
Acknowledgments.