Synopses & Reviews
Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation!
* Learn how to make tasty foods including kimchi, yogurt, and sauerkraut
* Improves digestion
* Enzyme-rich foods contain high nutrient value
* Boosts "good" bacteria production
Fermentation is one of the earliest forms of natural food preservation, and without it, our beloved vegetables, fruits, grains, and milk would be heaps of moldy abundance after the harvest. Learn how to turn simple ingredients into health goldmines such as kimchi, sauerkraut, kefir, kombucha, and more in this flavorful book. Author and health strategist Alex Lewin empowers you with the tools, techniques, instructions, and delicious recipes to make all fermented foods at home in this essential book for your culinary library. Inside, you’ll find recipes for making coleslaws, preserved lemons, ceviche, vinegars, yogurt, and more. The science, art, and craft of fermenting foods are also explained in meaningful detail.
Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.
Inside, you’ll find:
—All the basics: the process, the tools, and how to get started
—A guide to choosing the right ingredients
—Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi
—How to ferment dairy into yogurt, kefir, crème fraîche, and butter
—How to ferment fruits, from lemons to tomatoes, and how to serve them
—How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale
—A primer on fermented meat, fish, soy, bread, and more
—Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste
About the Author
Alex Lewin is a health strategist who specializes in fermented foods. A resident of Cambridge, MA, he has studied cooking at the Professional Chef's Program at the Cambridge School of Culinary Arts and nutrition at the Institute for Integrative Nutrition. Alex cultivates health through food and action, by helping people set health goals for themselves, and meeting these goals; advocating for real and healthy food; educating people and communities about health, wellness, food safety, and food preserving; and empowering people to retake control of their food. As the author of the blog Feed Me Like You Mean It (www.feedmelikeyoumeanit.com), Alex loves fermented foods because of their variety, their flavor, and their salutary properties. He teaches classes, leads workshops, organizes festivals, and creates videos around food fermenting, especially vegetable fermenting. He has been featured for this work in publications including Harvard Magazine, Edible Boston, Stuff Magazine, and on public radio. Alex serves on the board of the Boston Public Market Association, which is creating a year-round, indoor market in Boston selling local food.
Table of Contents
Introduction: Fermentation Journey
Chapter 1: Food Preserving (In Brief)
Chapter 2: Know Your Ingredients
Chapter 3: Sauerkraut
Chapter 4: Beyond Basic Sauerkraut: Lacto-Fermented Vegetables
Chapter 5: Dairy
Chapter 6: Fermented Fruit Condiments
Chapter 7: Fermented Beverages
Chapter 8: Meat and Other Fermented Foods
About the Author