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Informationen zum Autor Marni Wasserman is passionate about real food. She inspires people to eat well and live well everyday. She shares many of her recipes and tips at www.marniwasserman.com. Amy Jeanroy is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site, www.thefarmingwife.com. Klappentext Master the fermenting process Make everything from bread to yogurt to beer 100+ recipes for fermenting at home Want to ferment at home? Easy. Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for one of the oldest forms of food preservation. This hands-on guide gives you the scoop on the fermenting process, the tools and ingredients you need to get started, and 100+ recipes for fermenting at home. So what are you waiting for? Inside... The art, evolution, and health benefits of fermenting What you need to get started Tips for picking the best produce 100+ recipes (including vegan recipes) How to clean, sanitize, and sterilize Advice for troubleshooting fermenting creations Inhaltsverzeichnis Introduction 1 About This Book 2 Foolish Assumptions 2 Icons Used in This Book 3 Beyond the Book 3 Where to Go from Here 4 Part 1: Getting Started with Fermenting 5 Chapter 1: In the Beginning: Fermenting Roots 7 Getting Familiar with Fermentation 8 Fermentation throughout History 8 Mesoamerica: Calling all chocolate lovers! 9 Africa: Turning toxins into edible tubers 9 Asia: Thirst-quenching and candied culture 9 Eastern Europe and Russia: Bubbly fruit kvass 10 Japan: The sensational soybean 10 North Africa and Morocco: When life gives you lemons 11 How Can Something Rotten Be Good for Me? 11 Fermenting Essentials 12 Pickling (and How it Differs from Fermenting) 13 A Quick and Easy Intro to Fermenting: Making Sauerkraut 14 Chapter 2: The 4-1-1 on Fermenting 17 Why Ferment? 17 Getting Acquainted with the Good and Bad Guys 18 Mold 18 Yeast 19 Bacteria 19 Enzymes 19 The Mechanics of Fermenting 20 Salt curing and drying versus fermenting 20 Vinegar and acids versus fermenting 21 Canning versus fermenting 22 Refrigerating fermented food 22 Freezing fermented food 23 Fermenting foods and drinks 23 Avoiding spoilage 24 Chapter 3: The Benefits of Fermenting 25 The Lowdown on Lacto-Fermentation and How it Helps Your Body 25 Boosting your health with vitamins and minerals 26 Loading up on enzymes 26 Aiding pre-digestion 27 Activating your foods 28 Promoting probiotics 29 Strengthening your immunity 29 How Fermentation Can Make You a Better Cook 30 Keeping it simple and easy 30 Following the seasons 30 Figuring Out How Much and How Often 31 Chapter 4: Getting it All Together 33 Assembling Your Equipment and Tools 33 Basic containers 34 Essential tools and utensils 35 Special equipment for meat fermenting 38 Special brewing equipment and tools 39 Keeping Everything Clean 41 Cleaning, sanitizing, and sterilizing: Three different and important procedures 42 Developing a cleaning work flow 43 Getting Familiar with Common Ingredients 43 Water 44 Salt 45 Sweeteners 45 Sourcing the Best Foods for Fermentation 46 Whole, organic, and local 46 Considerations for meat and dairy 46 Part 2: Vegetables, Fruits, Condiments, and Salsas 49 C...
