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Fermented Foods for Health: Use the Power of Probiotic Foods to Improve Your Digestion, Strengthen Your Immunity, and Prevent Illness Paperback – June 1, 2013
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About the Author
Deirdre Rawlings, Ph.D., N.D. is a naturopathic doctor, certified nutritionist, sports nutritionist and healthy-cooking coach. She holds a Ph.D. in holistic nutrition and a Master's in herbal medicine. She specializes in fibromyalgia, chronic fatigue syndrome, digestive challenges, food allergies, and immune rebalancing. She resides in Atlanta, GA. Visit her online at www.foodsforfibromyalgia.com.
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Side note for information sake. I've been making my fermented foods in 3L glass jars with the bale and rubber gasket method that I learned about on MOFA (Maine Organic Farmer's Assoc.) and figured it sounded like a less expensive and easier way to go rather than spending big bucks for a fermenting crock. Check them out and you decide.
The only recommendation I can seriously make about buying the book, is to buy the book, skip the e-book download if you are really serious about using this information. I bought the e-book and have been about to pull my hair out on a few occasions using it on my iPad. The pages DO NOT CORRELATE correctly with the numbers so finding a page is very difficult, search pages do not go to the correct page or read it with a pen and make notes. You will want to refer back and forth when you are reading descriptions of recipes, making Simple Brine, etc. and try to find them, eeeeck! Buy a used book because you probably will be using it enough that it will be fairly used and loved before you know it anyway and only slightly more than the e-book.
Great book, full of tons of information, easy to read and understand.
I purchased the kindle version but plan to buy hard copies for Christmas gifts.
The actual recipes are good, and cover a wide variety of foods. There are some creative variations on foods I was already familiar with, as well as a selection of recipes unlike what I've cooked in the past. It's a good collection of recipes, and it's very handy to have them compiled together in one volume. There is no mention of teff in the book, which I found surprising, since it's an incredibly nutritious grain that is traditionally fermented, so you can't really call this a comprehensive collection of fermented foods, but it's a useful collection nonetheless.
I do use the airlock system vs just covering my ferments with a cheese cloth. I have never had a ferment mold or not turn out right since I started using airlocks. It's pretty easy to make your own too, and half the price!
The first half of the book gets into the biology of ferments. What are probiotics, how and why do they work, which different strains grow in different foods. She explains why food has a longer shelf life, is rich in vitamins, probiotics, and boosts the immune system. For anyone that is looking to heal their body, making and eating fermented foods daily is the place to start!