Fermentation for Beginners: The Step-By-Step Guide to Fermentation and Probiotic Foods

Fermentation for Beginners: The Step-By-Step Guide to Fermentation and Probiotic Foods

Fermentation for Beginners: The Step-By-Step Guide to Fermentation and Probiotic Foods



WALL STREET JOURNAL BESTSELLER

Fermented foods are a delicious and rich source of nourishment. Many of our favorite everyday foods like beer, wine, cheese, bread, and yogurt, or beloved family traditions like sauerkraut, corned beef, and kimchi, are the result of fermentation. Besides adding complexity and flavor to many foods, fermentation is also proven to add amazing health benefits–from promoting healthy digestion to allowing our body to fully absorb the necessary nutrients in our food. 

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 delicious fermentation recipes, from pickles to yogurt to sourdough bread to wine 
  • 13 key ingredients for fermentation 
  • 9 top health reasons to eat probiotic foods 
  • Step-by-step instructions for safe and effective fermentation 
  • Overview of the science behind fermentation 
  • Tips on starting your home fermentation laboratory 

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. 



List Price: $ 10.99

Price: $ 7.16



Comments

  1. Kindle Customer says:
    510 of 517 people found the following review helpful
    3.0 out of 5 stars
    Not really for “Beginners”, June 8, 2014
    By 
    Kindle Customer (San Diego, CA USA) –

    Verified Purchase(What’s this?)
    This review is from: Fermentation for Beginners: The Step-By-Step Guide to Fermentation and Probiotic Foods (Paperback)
    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.

    Help other customers find the most helpful reviews 

    Was this review helpful to you? Yes
    No

  2. UrbanMonique says:
    29 of 30 people found the following review helpful
    3.0 out of 5 stars
    Good, but maybe not for absolute beginners., August 27, 2014
    By 
    UrbanMonique (Lummi Bay, WA) –

    Verified Purchase(What’s this?)
    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.
    Help other customers find the most helpful reviews 

    Was this review helpful to you? Yes
    No

  3. 52 of 55 people found the following review helpful
    5.0 out of 5 stars
    DIY Greek-Style Yogurt, buttermilk, and vinegars to name a few!, December 23, 2013
    By 
    M.Key

    Verified Purchase(What’s this?)
    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!
    Help other customers find the most helpful reviews 

    Was this review helpful to you? Yes
    No