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Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating Paperback – May 9, 2017
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"With the huge role that our gut flora plays in conferring optimal health, the importance of fermentedfoods in the diet has taken center stage. Traditionally Fermented Foods covers all the basics and also includes many unusual recipes like Triple-Ferment Potato Salad and Sourdough English muffins." ― Sally Fallon Morell, President, The Weston A. Price Foundation
"Shannon's unpretentious and down-to-earth writing about the beautiful process of fermentationmakes it do-able for beginners and oh-so-inspiring for advanced fermenters. Only someone who has really had their hands in hundreds of ferments, as Shannon has, would know how to explain "when is it done?" (so you know what you're looking for) and "what's safe?" (so you can feel confident in what you make)." ― Wardee Harmon, author of The Complete Idiot's Guide to Fermenting Foods and Lead Teacher at TraditionalCookingSchool.com
"Shannon’s respect for the role of fermentation in food preservation is manifested through every recipe, paragraph and photo in this beautiful book. Both the dedicated home cook and aspiring beginner will benefit from her expertise. Traditionally Fermented Foods should be in every modern kitchen." ― Aimée Wimbush-Bourque, award-winning writer at Simple Bites and author of Brown Eggs and Jam Jars
"Whether you're just getting started or have been fermenting for years, Traditionally Fermented Foods is certain to become a newfound favorite resource! Shannon shares her expertise in the science of fermentation, with easy and delicious recipes that help readers gain confidence in the art of fermentation. The best part is, she not only provides step-by-step instructions for preparing traditional fermented favorites, but also shares how to use these basic ferments in creating a wide variety of tasty dishes." ––Kelly Smith, TheNourishingHome.com
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Update 12/16/17--I have now tried enough recipes to highly recommend this book. Her "Taco Kraut" recipe has become my favorite sauerkraut recipe hands down and I have made it numerous times. I like it so much that I try to make it frequently enough to have a batch in rotation. I find it's best when fermented for three weeks (except in very hot weather) and then put in the fridge for another 3-4 weeks. It's great after the initial fermentation, but keeps getting better and better as it sits. Another favorite is her "Homestead 'Chi". I love a good spicy kimchi, but this recipe is great for any meal of the day and also for tender palates. Her "Pizza Green Beans" is another favorite and a great use for an abundance of garden green beans. Her sourdough is very good although I have a hard time keeping it going--I tend to forget about keeping the starter going. Love her simple Feta recipe; it's so easy and tasty.
Note: on her website, she has corrected the salt amount in her "Squash Cortido" recipe. It should be in teaspoons, not tablespoons. When made with the correct amount of salt, it is a delicious and different ferment. Another great way to use up an abundance from the summer garden.
Although I have quite a few books on fermentation, I find I have learned the most from this book and am using it more than all of my other books put together. She explains concepts very well so that one has a much better understanding of the various aspects of the fermentation process--without getting bogged down in too much detail. Like her blog, it is beautifully written and a pleasure to read.
But that has NOT been my experience with this book. The author writes in a beautiful, yet easy to follow manner. The pictures are breathtaking and I appreciate the explanations on WHY certain things work how they do. So far, I’ve made Kimchi and spicy carrots. Both turned out perfect. I would strongly recommend this book to both new and seasoned fermenters.
That is why I pre-ordered this book, and then also ordered a copy for each of my three daughters. I am so glad I did!
I have dabbled in for fermentation for several years, and have read many books and blogs about it. I have found Shannon's style of communicating this, though, the clearest and most understandable for me. I appreciate that she clearly explains the "whys" and "hows" of fermentation, but in such a relatable way that I don't find myself tempted to skim over the parts I think I already know.
The pictures are beautiful, the pages are nice and sturdy, and I love this durable, lay-flat binding!
Though I still haven't read it all the way through, or made any of the recipes yet (I am way better at buying books about things I want to do, than I am at doing them) my son-in-law has made several recipes already, and raves about them.
I very highly recommend this book, and am very glad I bought it!
grown in your garden. Here's a new one for me, sweet potato kvass. I've only done the beet kvass but you can make a kvass
from many vegetables. So many ideas and recipes for healthy ferments. This book is a valuable treasure.
Top international reviews
Yes to the amazing knowledge contained in this book!
Yes to the simplicity of traditional ways to keep this alive! (Like the foods themselves, lol)
Yes to the way this book is written, the book’s ability to lay open and inspiration to self creativity to further exploration and learning!
Thank you !