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, youall 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.Or, if you have a previous batch of homemade creme fraiche, that is an excellent starter! Creme fraiche typically has a butterfat content of 30 to 40 percent. What is called sour cream in the United States is similar to creme fraiche but is madeanbsp;...
|Title||:||Real Food Fermentation|
|Publisher||:||Quarry - 2012-07-01|