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Fermenting For Dummies by [Wasserman, Marni, Jeanroy, Amelia]
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Fermenting For Dummies Kindle Edition

4.6 out of 5 stars 32 customer reviews

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Length: 336 pages Word Wise: Enabled

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From the Back Cover

Learn to:

  • Master the fermenting process
  • Get started with 100+ delicious recipes for fermenting at home
  • Make everything in your home kitchen from sauerkraut and kimchi to yogurt and bread

Want to ferment at home? Easy.

Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for one of the oldest forms of food preservation. You'll get the scoop on the fermenting process, the tools and ingredients you'll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?

  • In the beginning — get familiar with the history of fermentation and the theory and techniques behind preserving food
  • Veggies, fruits, condiments, and salsas — get recipes to ferment everything from sauerkraut and pickled garlic to apple cinnamon chutney and ketchup
  • Meat, dairy, and eggs — make tasty recipes for everything from sour cream and soft/hard cheeses to sausages and smoked meats
  • Beer, wine, and other beverages — start brewing beverages at home to enjoy your own carbonated drinks, beers, and wines

Open the book and find:

  • The art, evolution, and health benefits of fermenting
  • Equipment and ingredients you need to get started
  • Tips for picking the best produce
  • 100+ recipes (including vegan recipes)
  • The difference between cleaning, sanitizing, and sterilizing
  • Troubleshooting tips for fermenting creations

About the Author

Marni Wasserman teaches plant based cooking classes, workshops and retreats at her Food Studio in Toronto and shares many of her recipes and tips online at www.marniwasserman.com. Amy Jeanroy is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site, www.thefarmingwife.com.


Product Details

  • File Size: 3050 KB
  • Print Length: 336 pages
  • Publisher: For Dummies; 1 edition (September 25, 2013)
  • Publication Date: September 25, 2013
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00EFB444S
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Not Enabled
  • Amazon Best Sellers Rank: #446,993 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

By Cookbook Gal VINE VOICE on October 23, 2013
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I have been making fermented foods for many years, primarily krauts and sourdough breads. I have Sandor Katz's wonderful book, The Art of Fermentation, too, so I wasn't really getting my hopes up with this book. I was wrong.

When it comes to the "Dummies" series, I don't expect anything in-depth, just a good, decent overview of a topic. I was really surprised to find out how much the author's managed to pack into this book! From fermented vegetables, to nut cheeses, from dairy cheeses to breads to kombucha, the book is packed with recipes and clear guidance for anyone who wants to add these healthful foods to their diet. If you want to see what's in the book, as well as to take a look at the table of contents, click "Look Inside" at the top of the page. Highly recommend this book.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
There is a bias to this book on fermentation, and it comes at the end in ten-plus tips for a healthy life: Get protein from plants, find vegan milk, butter, and dairy options. The book has a split personality, since author Marni Wasserman is all about plant-based diets, leaving co-author Amy Jeanroy to fill in the gap on subjects like fermenting meat, fish and eggs. Friends of fermentation will have their own unique preferences, and I first started experimenting after reading Sally Fallon's "Nourishing Traditions." My first projects involved raw milk, which I left on the counter for a few days, until curds separated from whey. I strained the curds into cream-cheese and used the whey to ferment oatmeal overnight, make pickles, ferment salsa, etc. Raw milk is mentioned in passing in the chapter on cheese but doesn't seem to be the method of choice for obvious reasons: it's still not legal in some states. "Fermentation for Dummies" has a recipe for cream cheese that involves whole milk, whipping cream, mesophilic starter and liquid rennet, which seems a lot more complicated than my happy raw milk project. With time, I became a lazy fermenter, and my current favorite method, borrowed from Catherine Shanahan M.D.'s "Deep Nutrition," is to pour a little juice from Bubbie's pickles into whatever salsa I'm making. Now that's easy! And it works. This is a pretty handy little book, despite my issues with its bias, and I'm looking forward to trying lacto-fermented eggs and fermented basil garlic pesto. But I will steer clear of the baking section, with its emphasis on vegan cooking and cringe-worthy (to me) ingredients like rice milk and grapeseed oil. Yuck!
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I am a big fan of fermentation. I have been making my own beer and wine for some time. I was looking to expand that to foods also. I am also a fan of the "For Dummies" books because they take a pretty light-hearted approach to most topics, and also cover those topics in great detail, starting with the basics.

I have already starting fermenting sauerkraut and I am making a shopping list to start some garlic pickles.

This book provides the knowledge I need to get started with fermenting and also gives enough information to allow me to experiment out after I have some projects under my belt.
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Format: Paperback Vine Customer Review of Free Product ( What's this? )
I ordered this book just because I wanted to make sauerkraut but there is so much more to the book. I never knew you could ferment so much.

Recipe Categories:

Vegetables
Fun with Fruit
Spreads, Dips, Condiments, and Salsas
Grains
Beans
Nuts, Seeds, Coconuts, and Tubers
Got Milk?
Making Cheese
Meat, Fish and Eggs
Healing Beverages
Making Wine from Fruit and Water
Brewing Beer

I like the For Dummies books, they are an overall information on subjects. They tell you a little bit about everything about the subject. I find them pretty thorough and just the amount of information that I'm wanting.

With the Fermenting for Dummies, you not only get wonderful recipes but you get information on the whole fermenting process. I actually feel educated in the process now.

You'll get information on the history of fermentation, what exactly it is, the mechanics of it, why it's good for you and all the equipment/tools that you'll need to get started.

I hope you can tell how excited I am about this book. I really, really love it!

Be sure you follow the recipes exactly. There is a science to this like canning and you don't want to eat food that isn't fermented but actually spoiled.
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Format: Paperback Verified Purchase
This book is a wonderful introduction to the joy of fermenting. I'm not a beginner, but still fairly new at this. I've read this book pretty much cover to cover, because it is so enjoyable. The recipes range nicely from super easy (e.g.: buttermilk and kvass) to more complicated (e.g.: miso soup), but nothing over the top.

Pros:
- Simple, but not overly simple.
- Nice overview of what's possible.

Cons:
- Typos (see corrections below), and no corrections on dummies.com. (As mentioned by other reviewers)
- The writers seem to have been in a hurry to finish this book, so some recipes have missing steps, or are confusing. (As mentioned by other reviewers)
- Many recipes are vegan, without giving an easier non vegan alternative. (Note: There are whole sections on dairy and meat)
- The part about beer brewing is quite confusing for a beginning brewmeister. Interesting, but confusing.

My corrections: (Please let me know if this is helpful and I'll keep updating this list as I go through the book.)
- Kvass (page 215): Error: 1/4 cup of mixed chopped beets and apples. Correction: 1/4 of JAR.
See for example http://www.greenkitchenstories.com/fermented-fruit-kvass/
- Kombucha (pages 224 & 226): Error: The SCOBY should rise during fermentation. Correction: No worries, the SCOBY can do anything it wants and make great Kombucha. (https://www.culturesforhealth.com/kombucha-troubleshooting-frequently-asked-questions-faq search for "float").

My recommendations:
- For Kombucha, don't use this book, but go straight to: http://www.culturesforhealth.com/obtaining-a-kombucha-scoby and grow a scoby from a bottle of raw kombucha. It's FUN! (I used GT original raw Kombucha)
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