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Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen Paperback – July 1, 2012


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Frequently Bought Together

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen + The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World + Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
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Product Details

  • Paperback: 176 pages
  • Publisher: Quarry Books (July 1, 2012)
  • Language: English
  • ISBN-10: 1592537847
  • ISBN-13: 978-1592537846
  • Product Dimensions: 8 x 0.5 x 10.2 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (113 customer reviews)
  • Amazon Best Sellers Rank: #10,920 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Cucumber Pickles
Cucumber Pickles
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Cucumber Pickles

Pickled cucumbers, or simply “pickles,” are a quintessential fermented food. The first record of pickles comes from ancient Mesopotamia. Such diverse historical figures as Aristotle, Julius Caesar, Shakespeare, Amerigo Vespucci, and Thomas Jefferson are reported to have been fond of pickles. Indeed, Amerigo Vespucci, after whom America was named, was a pickle vendor before he became a world explorer. Pickles play a significant role in the food culture of many countries, from North America through Europe and into the Middle East.

Preparation:

1. ) If your cucumbers are at all soft, if you bought them at the store, and/or if you suspect that they might have been picked a while ago, you can perk them up by soaking them in ice water. 2. ) Trim the blossom ends off your cucumbers. These ends contain enzymes that can contribute to “hollow pickle syndrome. ” 3. ) Combine the chlorine-free water and salt in the pitcher, and add any starter or vinegar, if using. 4. ) Place the seasonings and tannin providers at the bottom of the jar or crock, followed by the cucumbers. 5. ) Pour the brine into the crock. 6. ) Weight everything down in such a way that it stays submerged. 7. ) If needed, cover the top of the jar or crock with the cloth, and affix the cloth with the rubber band. 8. ) Store at cool room temperature. Every day after the second or third, pull out a pickle, cut off a piece with a clean knife, and taste it. When the pickles are pleasantly sour but still crunchy, they are done. Move them to a cool place (like the refrigerator) immediately. Yield: 3–4 pounds (1.5–2 kg), Prep time: 10 minutes, Total time: 3 days–2 weeks

Equipment:

Knife; Cutting board (wood is ideal); 1-gallon (4-L) pitcher; ½-gallon (2-L) mason jar, a Pickl-It, a Harsch crock, or a plain glazed (lead-free) ceramic crock; Something to hold the cucumbers under the brine, like a small clean plate or saucer that fits inside the jar or crock (if needed); Clean dishtowel or cloth to cover the top of the jar or crock along with a rubber band (if needed).


Ingredients:
  • 3 or 4 pounds (1.5 or 2 kg) small, thick-skinned cucumbers
  • 2 quarts (2 L) chlorine-free water
  • 1⁄2 cup (115 g) sea salt
  • Up to 1 cup (250 ml) whey or 1 pint (475 ml) sauerkraut juice, or starter powder from an envelope (optional)
  • Seasonings: generous amounts of whole garlic, bay leaf, etc. (optional)
  • A few fresh grape or oak leaves, or a couple of black tea bags, for their tannins (optional)
  • Red wine vinegar or apple cider vinegar, boiled and cooled to replace up to half of the water (optional)

About the Author

Alex Lewin, a graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. To learn more about this book, visit RealFoodFermentation.com.

More About the Author

Alex Lewin (1968-) grew up on the East Coast of the US. His interests span mathematics, music, computers, health and nutrition, and food.

In his evolving journey on the earth, he has discovered that one of his gifts is the ability to co-exist side-by-side with friendly bacteria. While others struggle with bacteria, Alex embraces them.

A graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, Alex seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He works at Justin.tv. He lives in Boston and San Francisco.

To learn more about his book, visit http://www.RealFoodFermentation.com.

Customer Reviews

The author goes into great detail about fermenting foods step by step.
Leslie
I like the way this book is laid out...very helpful with lots of pictures and good recipes.
Patricia Boley
Great step by step instructions (easy to understand) and GREAT PICTURES!
Julie

Most Helpful Customer Reviews

384 of 405 people found the following review helpful By Brandon Curtis on June 9, 2012
Format: Paperback Verified Purchase
I had not heard of this author before, so I did a bit of background research to find out more about him.

Alex Lewin is a software engineer, health coach, and 'real food' advocate who lives in Boston and San Francisco. He has a degree from Harvard in mathematics, has completed the Professional Chef Program at the Cambridge School of Culinary Arts, and has received training as a health coach at the Institute for Integrative Nutrition. He's currently working for the crowdsourced video broadcasting startups Justin.tv and Twitch.tv and serving as vice president of the 501(c)(3) nonprofit Boston Public Market Association. Since 2009, he has run a 'real food' blog (feedmelikeyoumeanit dot com) and led workshops on food preservation. In addition to his blog, he is active on LinkedIn, Twitter, and Facebook; a Google search turns up advertisements for his workshops, articles highlighting his volunteer activities and food advocacy, and a few mentions of his sustainable technology hedge fund, Atlas Capital Investments, in which he is a partner along with Solar Revolution author Travis Bradford. In his blog bio, he lists Vandana Shiva, Kurt Vonnegut, Anthony Bourdain, Andrew Weil, Barry Sears, Dr. Weston A. Price, Sally Fallon, and Sandor Katz as important influences. He blacked out his blog in protest of SOPA and professes a preference for free and open-source software, so he's obviously got his priorities in order.

Granted, you're buying a copy of Lewin's book and not a copy of Lewin himself. Hopefully, though, this information will help you understand this book - Lewin's first - a little better.
Read more ›
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88 of 92 people found the following review helpful By VegGirl on October 26, 2012
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I really like this book and I will definitely recommend it to ANYONE who is just getting started in the world of fermentation. I do wish I had realized that it was only basics before I had purchased, but nonetheless, there are some good tips and tricks even for people with a bit more experience.
On the whole, if you are the type that does better with specifics, if you find the Katz books too open to work from, you will enjoy this. If you are an experimenter, you'll probably feel like I do. It's pretty, the author knows his business, but there isn't a whole lot of exciting and new stuff to learn here.
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67 of 69 people found the following review helpful By Leslie on June 19, 2012
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I love this book. The author goes into great detail about fermenting foods step by step. There are a lot of pictures to follow. I love the recipes in here. There's lots of information on the scientific process of fermenting foods. He goes into which fruits and vegetables to use and what processes you can use. I have been looking for a book that goes into more recipes than other fermenting books out there and this one is definitely it. I would recommend this for beginners and experienced people that like to ferment their food.
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46 of 46 people found the following review helpful By M. Schoch on December 12, 2012
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I had purchased other Fermenting books before I bought this one. I should have started out with this one instead. Cover many types of foods, vegetable, milk meat etc. The best thing is that he explains what started to use and why. Also has some good recipes that don’t take much time but give good results. If you are starting with Fermentation, I would recommend this book. You might save money by not buying other books that really don’t explain what you need to know.
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43 of 45 people found the following review helpful By G. Boulton on October 24, 2012
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After spending the last couple of years making drinks that go fizz, it was time for me to turn my attention to foods that go fizz... in a good way.

I already had a couple of fermentation books (Art of Fermentation, Cultured Food Life), but once I got this one it quickly became the only one I turned to. At any one time I usually have at least three of the recipes contained herein bubbling/festering away. (Currently Carolina slaw, crème fraîche and yogurt.)

The pictures are clear, the explanations are thorough, and everything's shown and explained so well you can't wait to just do something - provided the ingredients are on-hand, of course. And most importantly the results are great! (Or in internet-speak, nomnomnom.)

One of my dogs even liked this book - so much so that he took it off the bookshelf and consumed half the introduction while I was out one day. It's that good of a book that although the recipes are still all intact, I'm considering buying it again so I have a pristine copy to be able to leaf through and mull what to try next.
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36 of 39 people found the following review helpful By gfhen on August 12, 2012
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I have really been enjoying this book i am learning so much. I have been fermenting and canning for several years and this is the most useful book i have had so far
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27 of 29 people found the following review helpful By Orual on January 19, 2013
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I purchased this book soon after it was published (something I rarely do) based on a recommendation from a blog that I like. I was just beginning to get into fermentation, and its Table of Contents led me to believe that the Real Food Fermentation would be quite comprehensive. When it arrived, I was surprised and disappointed at its thin size.

While I did learn a few things from this book,I could have just as easily found the information online. This is a good book to get from the library, read once, and return. It is not a reference book.
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