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Fermenting For Dummies Paperback – October 7, 2013
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From the Back Cover
- 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.
Top customer reviews
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- Simple, but not overly simple.
- Nice overview of what's possible.
- 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").
- 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)