Bibliograph

Fermenting, Wardee Harmon

Type

Label

Fermenting, Wardee Harmon

Language

eng

Bibliography note

Includes bibliographical references (pages 319-320) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Fermenting

Nature of contents

bibliography

Oclc number

1262763606

Responsibility statement

Wardee Harmon

Series statement

The self-sufficient kitchen

Summary

"Fermenting foods is an ages-old craft that continues to enjoy a resurgence as people are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. From kombucha to kefir and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home"--, Provided by publisher

Table Of Contents

Part 1. Fermentation basics : A first look at fermentation ; What's in it for you! ; How fermentation works ; The fermenter's toolbox -- Part 2. Fermenting the fruits of the vine : Vegetables ; Fruits ; Condiments ; Nonalcoholic beverages ; Alcoholic beverages ; Beans ; Grains -- Part 3. Surf to turf fermenting : Noncheese cultured dairy ; Simple cheeses ; Meats & fish

Classification