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Eat Live Foods!
Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting more than 60 fresh vegetables, herbs, and even a few fruits.
In addition to 140 recipes and suggestions to an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal.
Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting more than 60 fresh vegetables, herbs, and even a few fruits.
In addition to 140 recipes and suggestions to an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal.
Eat Live Foods!
Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting more than 60 fresh vegetables, herbs, and even a few fruits.
In addition to 140 recipes and suggestions to an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal.
Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting more than 60 fresh vegetables, herbs, and even a few fruits.
In addition to 140 recipes and suggestions to an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal.
Über den Autor
Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.
Inhaltsverzeichnis
Why We Ferment
PART 1 Dipping into the Brine: Fermentation Fundamentals
CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation
PART 1 Dipping into the Brine: Fermentation Fundamentals
CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation
CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation
CHAPTER 3 Crocks and Rocks: The Tools of the Trade
CHAPTER 3 Crocks and Rocks: The Tools of the Trade
PART 2 Mastering the Basics: Kraut, Condiments, Pickles, and Kimchi
CHAPTER 4 Mastering Sauerkraut
CHAPTER 5 Mastering Condiments: Variations on Kraut
CHAPTER 6 Mastering Brine Pickling
CHAPTER 7 Mastering Kimchi Basics
CHAPTER 8 Practical Matters: Storage and Troubleshooting
PART 3 In the Crock: Fermenting Vegetables A to Z
Garden Vegetables and Herbs
Arugula
CHAPTER 4 Mastering Sauerkraut
CHAPTER 5 Mastering Condiments: Variations on Kraut
CHAPTER 6 Mastering Brine Pickling
CHAPTER 7 Mastering Kimchi Basics
CHAPTER 8 Practical Matters: Storage and Troubleshooting
PART 3 In the Crock: Fermenting Vegetables A to Z
Garden Vegetables and Herbs
Arugula
Asparagus
Basil
Beans, Green
Beets
Broccoli
Brussels Sprouts
Burdock (Gobo)
Cabbage, Green and Savoy
Cabbage, Napa or Chinese
Cabbage, Red
Carrots
Cauliflower
Celeriac
Celery
Chard
Cilantro (Coriander)
Collard Greens
Corn
Cucumbers
Eggplant
Escarole
Fennel
Garlic
Garlic Scapes
Grape Leaves
Horseradish
Jicama
Kohlrabi
Leeks
Mushrooms
Mustard Greens
Okahijiki Greens (Saltwort)
Okra
Onions
Pak Choi (Bok Choy)
Parsley
Parsnips
Peas
Peppers
Radicchio
Radishes
Rapini (Broccoli Rabe)
Rhubarb
Rutabaga
Scallions (Green Onions)
Shiso
Spinach
Sunchokes
Sweet Potatoes
Tomatillos
Tomatoes
Turmeric
Turnips
Winter Squash
Zucchini and Other Summer Squash
Foraged Vegetables
Dandelion Flowers, Leaves, and Roots
Lamb's-Quarters
Nettles
Ramps
Watercress
Fruits
Apples
Basil
Beans, Green
Beets
Broccoli
Brussels Sprouts
Burdock (Gobo)
Cabbage, Green and Savoy
Cabbage, Napa or Chinese
Cabbage, Red
Carrots
Cauliflower
Celeriac
Celery
Chard
Cilantro (Coriander)
Collard Greens
Corn
Cucumbers
Eggplant
Escarole
Fennel
Garlic
Garlic Scapes
Grape Leaves
Horseradish
Jicama
Kohlrabi
Leeks
Mushrooms
Mustard Greens
Okahijiki Greens (Saltwort)
Okra
Onions
Pak Choi (Bok Choy)
Parsley
Parsnips
Peas
Peppers
Radicchio
Radishes
Rapini (Broccoli Rabe)
Rhubarb
Rutabaga
Scallions (Green Onions)
Shiso
Spinach
Sunchokes
Sweet Potatoes
Tomatillos
Tomatoes
Turmeric
Turnips
Winter Squash
Zucchini and Other Summer Squash
Foraged Vegetables
Dandelion Flowers, Leaves, and Roots
Lamb's-Quarters
Nettles
Ramps
Watercress
Fruits
Apples
Citrus Fruits
Cranberries
PART 4 On the Plate
Cranberries
PART 4 On the Plate
CHAPTER 9 Breakfast: Culture for the Gutsy
CHAPTER 10 Snacks: A Pickle a Day Keeps the Doctor Away
CHAPTER 11 Lunch: Ferments on the Go
CHAPTER 12 Happy Hour: Crocktails
CHAPTER 13 Dinner: Brine and Dine
CHAPTER 14 Dessert: Really?
Appendix: Scum - The Good, the Bad, and the Ugly
Resources
Bibliography
Acknowledgments
Index
CHAPTER 10 Snacks: A Pickle a Day Keeps the Doctor Away
CHAPTER 11 Lunch: Ferments on the Go
CHAPTER 12 Happy Hour: Crocktails
CHAPTER 13 Dinner: Brine and Dine
CHAPTER 14 Dessert: Really?
Appendix: Scum - The Good, the Bad, and the Ugly
Resources
Bibliography
Acknowledgments
Index
Details
| Erscheinungsjahr: | 2014 |
|---|---|
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeine Lexika |
| Medium: | Taschenbuch |
| ISBN-13: | 9781612124254 |
| ISBN-10: | 1612124259 |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Shockey, Christopher
K. Shockey, Kirsten |
| Hersteller: | Workman Publishing |
| Maße: | 228 x 204 x 25 mm |
| Von/Mit: | Christopher Shockey (u. a.) |
| Erscheinungsdatum: | 07.10.2014 |
| Gewicht: | 1,078 kg |
Über den Autor
Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.
Inhaltsverzeichnis
Why We Ferment
PART 1 Dipping into the Brine: Fermentation Fundamentals
CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation
PART 1 Dipping into the Brine: Fermentation Fundamentals
CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation
CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation
CHAPTER 3 Crocks and Rocks: The Tools of the Trade
CHAPTER 3 Crocks and Rocks: The Tools of the Trade
PART 2 Mastering the Basics: Kraut, Condiments, Pickles, and Kimchi
CHAPTER 4 Mastering Sauerkraut
CHAPTER 5 Mastering Condiments: Variations on Kraut
CHAPTER 6 Mastering Brine Pickling
CHAPTER 7 Mastering Kimchi Basics
CHAPTER 8 Practical Matters: Storage and Troubleshooting
PART 3 In the Crock: Fermenting Vegetables A to Z
Garden Vegetables and Herbs
Arugula
CHAPTER 4 Mastering Sauerkraut
CHAPTER 5 Mastering Condiments: Variations on Kraut
CHAPTER 6 Mastering Brine Pickling
CHAPTER 7 Mastering Kimchi Basics
CHAPTER 8 Practical Matters: Storage and Troubleshooting
PART 3 In the Crock: Fermenting Vegetables A to Z
Garden Vegetables and Herbs
Arugula
Asparagus
Basil
Beans, Green
Beets
Broccoli
Brussels Sprouts
Burdock (Gobo)
Cabbage, Green and Savoy
Cabbage, Napa or Chinese
Cabbage, Red
Carrots
Cauliflower
Celeriac
Celery
Chard
Cilantro (Coriander)
Collard Greens
Corn
Cucumbers
Eggplant
Escarole
Fennel
Garlic
Garlic Scapes
Grape Leaves
Horseradish
Jicama
Kohlrabi
Leeks
Mushrooms
Mustard Greens
Okahijiki Greens (Saltwort)
Okra
Onions
Pak Choi (Bok Choy)
Parsley
Parsnips
Peas
Peppers
Radicchio
Radishes
Rapini (Broccoli Rabe)
Rhubarb
Rutabaga
Scallions (Green Onions)
Shiso
Spinach
Sunchokes
Sweet Potatoes
Tomatillos
Tomatoes
Turmeric
Turnips
Winter Squash
Zucchini and Other Summer Squash
Foraged Vegetables
Dandelion Flowers, Leaves, and Roots
Lamb's-Quarters
Nettles
Ramps
Watercress
Fruits
Apples
Basil
Beans, Green
Beets
Broccoli
Brussels Sprouts
Burdock (Gobo)
Cabbage, Green and Savoy
Cabbage, Napa or Chinese
Cabbage, Red
Carrots
Cauliflower
Celeriac
Celery
Chard
Cilantro (Coriander)
Collard Greens
Corn
Cucumbers
Eggplant
Escarole
Fennel
Garlic
Garlic Scapes
Grape Leaves
Horseradish
Jicama
Kohlrabi
Leeks
Mushrooms
Mustard Greens
Okahijiki Greens (Saltwort)
Okra
Onions
Pak Choi (Bok Choy)
Parsley
Parsnips
Peas
Peppers
Radicchio
Radishes
Rapini (Broccoli Rabe)
Rhubarb
Rutabaga
Scallions (Green Onions)
Shiso
Spinach
Sunchokes
Sweet Potatoes
Tomatillos
Tomatoes
Turmeric
Turnips
Winter Squash
Zucchini and Other Summer Squash
Foraged Vegetables
Dandelion Flowers, Leaves, and Roots
Lamb's-Quarters
Nettles
Ramps
Watercress
Fruits
Apples
Citrus Fruits
Cranberries
PART 4 On the Plate
Cranberries
PART 4 On the Plate
CHAPTER 9 Breakfast: Culture for the Gutsy
CHAPTER 10 Snacks: A Pickle a Day Keeps the Doctor Away
CHAPTER 11 Lunch: Ferments on the Go
CHAPTER 12 Happy Hour: Crocktails
CHAPTER 13 Dinner: Brine and Dine
CHAPTER 14 Dessert: Really?
Appendix: Scum - The Good, the Bad, and the Ugly
Resources
Bibliography
Acknowledgments
Index
CHAPTER 10 Snacks: A Pickle a Day Keeps the Doctor Away
CHAPTER 11 Lunch: Ferments on the Go
CHAPTER 12 Happy Hour: Crocktails
CHAPTER 13 Dinner: Brine and Dine
CHAPTER 14 Dessert: Really?
Appendix: Scum - The Good, the Bad, and the Ugly
Resources
Bibliography
Acknowledgments
Index
Details
| Erscheinungsjahr: | 2014 |
|---|---|
| Rubrik: | Essen & Trinken |
| Thema: | Allgemeine Lexika |
| Medium: | Taschenbuch |
| ISBN-13: | 9781612124254 |
| ISBN-10: | 1612124259 |
| Einband: | Kartoniert / Broschiert |
| Autor: |
Shockey, Christopher
K. Shockey, Kirsten |
| Hersteller: | Workman Publishing |
| Maße: | 228 x 204 x 25 mm |
| Von/Mit: | Christopher Shockey (u. a.) |
| Erscheinungsdatum: | 07.10.2014 |
| Gewicht: | 1,078 kg |
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