Overview

Welcome to Step-by-Step Fermentation: 95 Beginner-Friendly Recipes for Fermenting Foods! With these recipes and instructions, you'll be able to get started in the fascinating and delicious world of food fermentation. Fermented foods have been a part of the human diet for thousands of years, with evidence of Sauerkraut production from as far back as China in 500 B.C.E. Throughout history, different cultures have been fermenting foods for taste, preservation, nutrition, and even medicinal applications. Today, fermentation is making a long overdue comeback. More and more people are being encouraged to explore the wide variety of recipes available and create deliciously tangy probiotic-rich meals. From basics like kombucha, sauerkraut, and yogurt to innovative recipes like Kimchi Carrot Fries and Chocolate Chaga Kefir Ice Cream, this cookbook has all the tools you need to get started in fermentation. You'll learn about the science behind fermentation and the various processes involved, such as salt brining, water-bath canning, and lactic acid fermentation. We'll also go over the tools and ingredients you'll need to start fermenting. Whether you're a traditionalist or looking for something a little creative, you'll be sure to find the perfect recipe. This cookbook contains 95 recipes and step-by-step instructions for beginners, advanced fermenters, and everyone in between. From staying safe while fermenting, to troubleshooting common problems you'll encounter, to delicious and creative recipes for all kinds of dishes, Step-by-Step Fermentation has everything you need to guarantee delicious and nutritious fermentations every time. Whether you're just getting started or looking to hone your skills, this cookbook is the perfect guide for finding the recipes and techniques you need to make delicious fermented foods. So roll up your sleeves, grab your pot and apron, and let's get cooking! Finally, we want to thank you for choosing Step-by-Step Fermentation and wish you the best of luck in creating delicious and nourishing fermented foods.

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