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

4.5 out of 5 stars 48 customer reviews

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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: 8.5 x 0.6 x 10.9 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (48 customer reviews)
  • Amazon Best Sellers Rank: #545,460 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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Format: Paperback Verified Purchase
I purchased this book to expand my fermentation library. After reading the reviews I felt that this would be a great reference book, but it falls short. I will say that the photography in the books is amazing, but you don't by books for the photography unless you are just looking for a coffee table book, I wasn't though.

I did not get the feeling at all that this person leads a lifestyle where fermentation is a part of it. I came off with the feeling that she has read lots of books and used them over and over as reference to what she had in her book. I feel really sorry for someone starting with this book because when I just flipped it open to the water kefir section and she doesn't even have a complete recipe. She totally forgot to tell the people how much of the kefir grains to use for the recipe. She tells you to strain them out, but not how many you added in the first place. This would be very discouraging to someone who was just starting in this lifestyle. I have been fermenting for years and I notice things when they are missing and feel for those starting out when books are written with incomplete info.

I did get the feeling that she is s good seasonal food shopper and supports local grown food. Her recipe section divided by seasons is a good idea and gives people new ideas to utilize local foods and seasonal items to find organic. I wish though that we could have seen experiences from her life referenced in the book to let us know she really know what she is talking about and make the book tangible information.
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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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