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The Complete Idiot's Guide to Fermenting Foods: Make Your Own Delicious, Cultured Foods Safely and Easily (Complete Idiot's Guides (Lifestyle Paperback)) Paperback – Illustrated, April 3, 2012
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From the Publisher
|Fermenting (Idiot's Guide)||Healthy Gut Diet||Fermenting Food Step By Step|
|Inside||Learn about the art of fermenting foods, an age-old craft that is enjoying a resurgence as people are discovering not only the benefits of live-culture foods, but the true pleasure of creating their own fermentations at home.||Follow this healthy gut nutrition plan to allow your gut lining to slowly heal itself by removing the foods and harmful bacterial that cause stomach inflammation.||Learn over 80 recipes covering fruits and vegetables, meats and dairy, breads and grains, and even beverages like kombucha.|
About the Author
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Michael Bunker - author of Surviving Off Off-Grid
I needed a book that had actual steps & recipes, and that was why I bought this book The Complete Idiot's Guide to Fermenting Foods . I like the step by step recipes. I like the clear observations of what can happen and what to expect. Most recipes do include lacto-fermentation .... and there is a convincing reason earlier in the book ... but if you're not up to all that she does tell you how to do every recipe without the lacto-part; although after reading about lacto-fermentation I do feel it si probably a really good way to go.
The Nourishing Traditions book has a very good description of lacto-fermenting, and I have enjoyed her book quite a bit; every food chapter has reasons for making those health choices in the side-pafe of the recipe & it's a very good read ... her recipes are often the longest way of doing things ... I've been making beef stocks for years & years and her recipe is good, but I never take or have the time to roast the bones, I never waste wine in stock and I only have time to cook a stock for 11 hours max and sometimes only 8 I think she was recommending far more than 11 hours ... and many of her recipes are the absolute best & most complicated way of doing things.
Since starting to ferment I have made a delicious batch of mead, mostly using Sandor katz's book; it is effervesent & delicious! This weekend I am making a big batch of saurkraut. I have also made wonderful kimchi.
Have a good day!
I am a raw vegan, so I was quite pleased to find that, although the author recommends "whey" as a fermenting agent, she offered a raw vegan alternative (water kefir). I may try the water kefir at some point, but I will probably still use my usual fermenting agent of probiotic powder, which has served me well from my first batch of sauerkraut.
The wealth of information, as well as the bibliography, and included links to sites which offer recipes and/or further links to informational sites, and, also, to suppliers of materials and equipment, make this book an outstanding addition to the home fermenter.
If you are interested in making brine fermented fresh vegetables and fruit, this book would be a good place to start (although we know that you are not an idiot). I will definitely keep it on the go-to shelf, along with Sandor Katz's Wild Fermentation, which is my raw living foods fermentation bible.
Top international reviews
Has an index (yay).
Bad points: uses antiquated measurements, and really annoying, even measures solids by volume!
Worth the 99p, probably, but the writing style is really not to my taste, rather tortuous.
And every thing is turning out as stated in the book.
Food is delicious.