Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen


By (author) Alex Lewin

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  • Publisher: Quarry Books
  • Format: Paperback | 176 pages
  • Dimensions: 201mm x 254mm x 15mm | 635g
  • Publication date: 15 July 2012
  • Publication City/Country: Beverly
  • ISBN 10: 1592537847
  • ISBN 13: 9781592537846
  • Illustrations note: 250 colour illustrations
  • Sales rank: 23,568

Product description

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. Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation.

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Author information

Alex Lewin is a Massachusetts-based health strategist who specializes in fermented foods. 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. He has been featured for this work in publications including Harvard Magazine, Edible Boston, Stuff Magazine, and on public radio.

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 Resources Acknowledgments About the Author Index