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The Complete Idiot's Guide to Fermenting Foods (Idiot's Guides) Paperback – April 3, 2012
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Top Customer Reviews
I suggest, even if you buy online, to go to your local bookstore (call first to make sure they have these books!) and flip through them. That may make up your mind.
This book was purchased for me as a gift because I had begun fermenting foods for improved health and enjoyment.
The author has an easy, flowing writing style that makes the book easy to go through. Using this book, you will gain a good background on fermenting techniques.
I guess if I was to point out one flaw in the book that was a source of frustration and limited the overall usability of an otherwise very good book, it would be the assumption that we could use her "whey" starter for all the recipes. That's a problem because the state that I live in (Georgia) currently treats raw milk (and anything fermented) on the same level as nuclear waste. Until some laws are changed, raw milk is illegal and farmer markets can not sell anything that is fermented for fear of state officials rushing in to save us from such evil dangers. I did enjoy a wonderful naturally fermented Root Beer beverage at a market before the poor guy was shut down.
Unfortunately, the author utilizes her special whey starter in every recipe so you have to adjust all the printed recipes in the book accordingly to use it. Not taking into account those who can't get or don't want to create their own whey starter pack is the main flaw of "The Complete Idiot's Guide to Fermenting Foods"
With that stated, I still think this is a good book and I'm glad that I have it. It is well done and, other than the whey starter shortfall, is a wonderful resource to have on hand.
Michael Bunker - author of Surviving Off Off-Grid
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.