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Oh Lardy's Guide to Fermenting Fruits and Vegetables by [Liston, Kelly, Mannelly, Tamara]
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Oh Lardy's Guide to Fermenting Fruits and Vegetables Kindle Edition

4.2 out of 5 stars 33 customer reviews

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Product Details

  • File Size: 3544 KB
  • Print Length: 94 pages
  • Publisher: Kelly Liston and Tamara Mannelly; 1 edition (October 6, 2014)
  • Publication Date: October 6, 2014
  • Sold by: Amazon Digital Services LLC
  • Language: English
  • ASIN: B00O98QH10
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #259,785 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Top Customer Reviews

By BW on February 22, 2015
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I found it to have interesting recipes, different from other sources. I only wish there were more. The how to get started is really simple for the beginner, when I first started fermenting I found most instructions kind of complicated. Mostly due to so many different opinions, this takes the confusion completely away.
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Easy read. Good information and recipes. It gave me the confidence to try something besides sauerkraut. After a round of antibiotics that almost gave me C-dif, I decided to get going on foods with natural probiotics.
I have never fermented fruit before and was excited to give it a try. I used the whey off my Fage plain yogurt, honey, & a probiotic with a little salt on some blackberries. Yummy! Next I tried some chunks of mango (fruit). I didn't care for it but then the mango wasn't sweet tasting to begin with.
Next I mixed up the Carmel Apple tea you can get at the local store with some cider, eco bloom, probiotic, honey and ginger. Taste great!
Next I set off fermenting some veggies. I mixed up: cabbage, peppers, broccoli, cauliflower, carrots, jalapenos, garlic and ginger with the Eco Bloom, Vegie Culture, Probiotic & 1 T of salt (I've made sauerkraut before and like to use enough to keep the bad cultures out). 7 days later I tasted it and it is good. Not sure I would add the garlic or jalapenos again but it is fun. I know I will try some more of the recipes.
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Much like her blog Kelly Liston instructions are clearly written, details enough so the end results are within understanding of the recipes discrimination, and nothing requiring more than what my local small-town grocer carries at least seasonally. A couple of jars, butter muslin, rubber bands, a Sharp knife, and food as we listed.
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I really liked this book because it gives easy recipes to follow for fermenting. I already had some knowledge on fermenting but this book kicked it to a new level and the authors have tried many of their own recipes which they had tried and tested so gave me confidence to try them too. I now have more knowledge on fermenting fruit.
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Despite being an advocate of real food for many years, the fermentation process has always seemed so mysterious to me. I almost hate to admit how totally clueless I’ve been about the whole thing. Luckily, that’s all changed with this book. Not only do Kelly and Tamara provide the tools and tips necessary for anyone to feel confident and capable of successful and yummy ferments, but I am thrilled to learn just how many different recipes and options are available. I can’t wait to try the fermented blueberries! Get this book. You won’t be disappointed. -Robin, Thank Your Body
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Loved the video utube link up with a very clear and concise explanation of the fermenting process and some examples of alternative ingredients
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What I love about this book is how SIMPLE the recipes are to make. I'm a busy mom and I value probiotic-rich fermented foods in our family diet but I don't always have a lot of time to chop up a million ingredients for anything elaborate. These recipes are easy for anyone to make and they are YUMMY. We have fermented carrots and garlic on the counter now. The photos are also beautiful --an added bonus. Great ebook at a great deal!
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As a Nutritional Therapist, fermented foods are key to helping my clients improve their digestive health. Tamara and Kelly have put together a visually beautiful book with easy-to-understand instructions and recipes including lots of kid-friendly recipes. I consider this book my new go-to resource for my clients to help them start learning how to ferment their own foods at home.
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