Fermentation for Beginners The StepbyStep Guide to Fermentation and Probiotic Foods eBook Drakes Press
Download As PDF : Fermentation for Beginners The StepbyStep Guide to Fermentation and Probiotic Foods eBook Drakes Press 
Master the age-old art of fermentation from home with Fermentation for Beginners.
Fermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. With straightforward guides, delicious recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, Fermentation for Beginners will be your guide to the art of fermentation and the science of probiotic foods.
Fermentation for Beginners will show you how and why to ferment your own foods, with
- 60 Recipes providing step-by-step instructions for safe and effective fermentation
- Helpful Tips covering the ingredients and equipment you need to start fermenting at home
- An Overview explaining the science behind fermentation
Fermentation recipes include Garlic Dill Pickles, Pear Chutney, Greek-Style Yogurt, Tempeh, Sourdough Baguettes, Corned Beef, Red Wine Vinegar, Basic Beer, Basic Wine, and much more!
With the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away.
Fermentation for Beginners The StepbyStep Guide to Fermentation and Probiotic Foods eBook Drakes Press
I have been fermenting things for a few years, but I remember how scary it was when I was just starting out. I looked for step by step instructions and photos showing how-tos and finished products. If you have never been exposed to home fermenting before you really need that kind guidance to feel comfortable with the process, at least I did - I mean, what if I did it wrong and poisoned my family?? How small do I chop or shred? Is it supposed to look like that? (I threw away my first batch of Kimchi because it looked weird - turns out it was probably fine) Now of course I know fermenting is perfectly safe (and easy), but I remember those early days.I bought this because it had recipes that I couldn't find in my other fermenting books (miso, tempeh, rootbeer, etc.). While I generally like what I see recipe-wise I don't think this is a good beginner book; there is too much left out of the instructions for someone just starting out - things like weighing down veggies during the ferment. It is mentioned in the chapter intro, but not in the recipes. People that have even a little fermenting experience will know this and do it without being specifically told each time, but newbies really need that in the recipe. The recipe for Kombucha says to cover vessel with cheesecloth, but if you do that with a single layer of run of the mill cheesecloth all you will be creating is a fruit fly buffet. There are no photos or drawings in this book for guidance - no big deal if you know the basics of fermenting, but for a real beginner no how-to images can be a source of frustration.
I found an error in the recipe for rootbeer - it has you add the ginger bug just 10 minutes after the liquid is taken off of simmer. Big oops - that's a sure way to kill your bug. They have you add the bug after cooling too - clearly this is an editing error, but a newbie wouldn't know this.
I do like the variety of recipes, but for real beginners I would suggest starting with "Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen". It has tons of photos and excellent step by step photo instructions for those new to fermenting.
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Fermentation for Beginners The StepbyStep Guide to Fermentation and Probiotic Foods eBook Drakes Press Reviews
This book is suitable "for Beginners" only because nobody with any experience will want to use it, nor even trust it. The two areas in which I feel most qualified to sound off--beer and sourdough--are not likely to give you very good results, though you probably won't poison yourself with them. The reliance on "wild" fermentation, the lack of emphasis on sanitation is particularly off-putting; though the author did refrain from any baloney about the mystical importance of giving away your surplus starter. The lack of explanations of what's happening means you're not really learning anything that can be relied upon to branch out, nor are you going to gain any insight about what went wrong or why.
Some people are saying that its not good for beginners. I got this book as my very first introduction/exposure to fermenting. I had no one showing me how to do anything, just me, this book, you tube, and google. I have found it very easy to understand the recipes and directions. Honestly if you have experience chopping vegetables and also have common sense you will like this book! You don't have to be a genius to ferment, but maybe the ability to do a google search on a thing or two you may not understand. This book has a recipe to ferment just about everything, and it has all turned out great!
I have done some really basic bottling of vinegar with hot peppers but this book is great for going to the next level right down to actually making your own vinegar from scratch and all in an easy to follow manner. I especially enjoyed the section on making your own vinegars, simple and precise, definitely will be making the vinegar that comes from the scrapes (core and skin) of pineapple. There is also a neat beverage chapter with beer, mead, and natural soda formulas. Simple to follow recipes grab it for your kitchen!
returning it because most of the recipes mention using a starter like whey which is not something found in a dairy free house... says you don't need it but the recipes seem to have been tested with it
What a book!
I have to admit, I was a bit skeptical when I heard about this home-fermentation trend. Frankly, I was concerned about food safety. Better to buy the fermented products I know and love, and save myself the time and effort, I thought. But frankly, after looking at my grocery bill, I was astonished at how much it can cost to buy a fermented food when you can make it yourself for next to nothing at home! Buying Greek yogurt, kombucha, sourdough, and sauerkraut at Whole Foods every week costs a truly astonishing amount of money.
This book was lifesaver. Frankly, I had no idea what I was doing in the beginning, and I was terrified that I would accidentally poison everyone who entered my kitchen. But reading about how to ferment foods safely made me feel one hundred percent better about learning to ferment my own foods. This book was beautifully laid out, accessible, easy to read, and highly informative. Best of all, I learned all about the health benefits of fermented foods and look forward to enjoying them!
A bit simple, and a bit clunky in style, but well worth the very reasonable price of admission. If you're curious about exploring fermentation at home, (and you should be), this is a very decent vehicle to explore upon that interest and see if it's for you. If the bug catches, you'll want to go on to Katz or Karlin. That said, a casual fermenter could get by OK with this one. Good broad range of recipes, due attention paid to food safety and process. My only caveat is that this book makes some assumptions about what you may or may not know about process. Not all the recipes are easy, and not all the instructions are perfectly clear - Again, the writing style is a bit clunky - if any of that concerns you, you may be happier with Sandor Katz' The Art of Fermentation.
I have been fermenting things for a few years, but I remember how scary it was when I was just starting out. I looked for step by step instructions and photos showing how-tos and finished products. If you have never been exposed to home fermenting before you really need that kind guidance to feel comfortable with the process, at least I did - I mean, what if I did it wrong and poisoned my family?? How small do I chop or shred? Is it supposed to look like that? (I threw away my first batch of Kimchi because it looked weird - turns out it was probably fine) Now of course I know fermenting is perfectly safe (and easy), but I remember those early days.
I bought this because it had recipes that I couldn't find in my other fermenting books (miso, tempeh, rootbeer, etc.). While I generally like what I see recipe-wise I don't think this is a good beginner book; there is too much left out of the instructions for someone just starting out - things like weighing down veggies during the ferment. It is mentioned in the chapter intro, but not in the recipes. People that have even a little fermenting experience will know this and do it without being specifically told each time, but newbies really need that in the recipe. The recipe for Kombucha says to cover vessel with cheesecloth, but if you do that with a single layer of run of the mill cheesecloth all you will be creating is a fruit fly buffet. There are no photos or drawings in this book for guidance - no big deal if you know the basics of fermenting, but for a real beginner no how-to images can be a source of frustration.
I found an error in the recipe for rootbeer - it has you add the ginger bug just 10 minutes after the liquid is taken off of simmer. Big oops - that's a sure way to kill your bug. They have you add the bug after cooling too - clearly this is an editing error, but a newbie wouldn't know this.
I do like the variety of recipes, but for real beginners I would suggest starting with "Real Food Fermentation Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen". It has tons of photos and excellent step by step photo instructions for those new to fermenting.
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