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Fermented: A Four Season Approach to Paleo Probiotic Foods Paperback – August 6, 2013


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Product Details

  • Paperback: 256 pages
  • Publisher: Victory Belt Publishing; Original edition (August 6, 2013)
  • Language: English
  • ISBN-10: 1936608243
  • ISBN-13: 978-1936608249
  • Product Dimensions: 10.8 x 8.5 x 0.7 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (41 customer reviews)
  • Amazon Best Sellers Rank: #30,013 in Books (See Top 100 in Books)

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Customer Reviews

Good overview of the subject.
lori from va
Jill Cicarelli did a fantastic job making fermenting foods approachable and beautiful in Fermented.
Amazon Customer
The information is clear, direct and the instructions are easy to follow.
kjs

Most Helpful Customer Reviews

42 of 44 people found the following review helpful By slq on January 17, 2014
Format: Paperback Verified Purchase
I was excited about this book and then dissappointed when I received it. I did not come away with the feeling that Jill Ciciarelli was an expert at fermenting. The book does have beautiful pictures but they need to be referenced. It was missing content for me. I think that if you are just starting fermenting and need the very basics that his book is a good starting point but you will rapidly have questions not answered. I just came away feeling like fermenting is not a 'way' of life for her. Because for me its messy and time consuming and part of my everyday routine. I also don't always get what I expect. But I love the work involved and taking care of our bacteria and yeast.

When I buy a book I want their experiences and knowledge and not someone else's. I want the ups and downs. This book is very lacking in the downs. Working with a live food was very different for me. I kept looking at my ferments wondering if it was done? What is done? As I noted the pictures are beautiful but they certainly do not look like a lot of my ferments. What about ferments gone bad or wonky? Pictures of those would be helpful.

There are experts out there: Sandor Katz, Sarah Pope, Donna Schwenk and Sally Fallon. These people have been fermenting for years for their families. It is part of their life and they haul stuff out of the back of the fridge 6 months old just like I do wondering about the mystery of lost fridge items and socks.
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68 of 75 people found the following review helpful By Stacy & Matt, the Paleo Parents on August 6, 2013
Format: Paperback
We somehow manage to kill everything living that we own, even cactus. It's some sort of miracle that we are managing to shepherd our three boys to adulthood without major issues. We kill plants, animals, bacterial colonies, everything. We have had friends bring us their foolproof ferments and we somehow manage to screw them up.

So it was with a large bit of trepidation that we decided to review the new Fermented, but it was time to face our fears. We are big fans of fermented foods, but seriously doubted we could do this book justice by ourselves. What were worried we'd end up saying "We tried this out, but screwed it up royally and ended up with a rotted pool of blackened dead stuff!"

So we decided to enlist the help of our talented, meticulous and experienced friends to see us successfully to fermentation. We had a FERMENTATION PARTY!

And it turns out this is a really good idea! With five of our friends all working on making successful ferments, the expertise of Jill Ciciarelli and her tremendous book, and the freshest ingredients we could find, SOMETHING has got to work, right? Not to mention, any excuse is a good excuse for a girls' night in playing with a baby, real foods and fermented beverages.

Jill's book, Fermented, is really a delightful resource that really changed the way we look at the fermentation process. It's no longer a scary, daunting process that we are certain will lead us down the path of food borne illness, but rather a fun and exciting activity that we can add to our kitchen repertoire. Thanks to the stunning and simple, clean photography of Bill Staley, the recipes are beautifully illustrated too. It's the kind of book that you can't help but flip through and earmark the pages you must try.
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28 of 31 people found the following review helpful By Civilized Caveman on August 6, 2013
Format: Paperback
Fermented foods have become quite the star in recent years - the rise of kombucha availability alone has proven that the fermented food movement is here to stay. Jill Ciciarelli, author of First Comes Health & certified life coach, is the fermented-food maven - just look at her baby, the go-to manual for all things fermented. With her book, Fermented: A Four Season Approach to Paleo Probiotic Foods, Jill gives us a season-by-season guide to everything you can ferment.

The benefits to eating fermented foods and beverages are incredible - and we've been doing this for CENTURIES. Eating probiotic foods is like sending a massive good-bacteria foot soldiers into your gut to fight the good fight & boost your immune system. From sauerkraut to kombucha to pickles and yogurt - Jill has recipes for all of these and everything in between.

Now, fermentation is a process - so if you're looking for a quick mid-week homemade kombucha fix, think again. Plan ahead, be attentive and BE PATIENT. If you've ever tried to ferment anything, you know you have to be patient. Think of your kitchen as a mad-scientist food lab, and go to town experimenting. Be mindful to keep tabs on your creations & always be careful when opening your `booch. No one likes an explosion! See? How exciting! Fermenting your own foods can be like a Mission Impossible movie. And delicious :)
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20 of 22 people found the following review helpful By Amazon Customer on August 7, 2013
Format: Paperback Verified Purchase
The ferments are fermenting, so this is the preliminary review. I'll update once everything is ready for tasting!

Jill Cicarelli did a fantastic job making fermenting foods approachable and beautiful in Fermented. The information is presented in a user-friendly format with lots of extra tips. She struck a great balance between giving too little and too much information on the world of fermenting. It is all too easy to get bogged down in the details of how and why it works and what all can go wrong (as other authors have done before her), but Jill is encouraging in her presentation and motivates the reader to just try it out. The individual recipes are easy to follow and well-articulated.

Each recipe is accompanied by a picture, a definite preference of mine, and the photography is fantastic. No drab khaki-colored sauerkraut here! You might actually want to eat these foods after seeing how delicious they can look!

So now we wait and let the carrots and cabbages and kombucha do their magic. I'll be back with updates on the final products!
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