Real Food Fermentation

Real Food Fermentation

Real Food Fermentation is your go-to guide for teaching students how to make wholesome, probiotic-rich foods and drinks at home. Learn the fundamentals of food preservation, the fermentation process, and the tools, supplies, and ingredients you’ll need. Discover the many health benefits fermented foods offer, then follow step-by-step recipes to create sauerkraut, kombucha, yogurt, kimchi, kefir, preserved lemons, and more.

Chapter Highlights:

• Food Preserving – The art and science of preservation, the role of microbes, ways to delay decay, and stocking your fermentation lab.
• Know Your Ingredients – Choosing fresh ingredients, understanding food quality, and embracing real food values.
• Sauerkraut and Beyond – Vegetable and fruit fermentation, seasoning tips, pickles, kimchi, and more.
• Dairy – Yogurt, kefir, crème fraîche, butter, and buttermilk.
• Fermented Fruit Condiments – Preserved lemons, chutneys, and pico de gallo.
• Fermented Beverages – Cider, mead, kombucha, vinegar, ginger ale, and more.
• Sourdough – Starter care, bread, crackers, and porridges.

With beautiful photography and clear instructions, this book makes it easy to build your fermenting skills and enjoy seasonal, homemade foods year-round.