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Halifax Public Libraries
Item Information
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Table of Contents
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Crowther, Susan, 1963-
Subjects
Cooking (Fermented foods)
Fermented foods.
Canning and preserving.
Salting of food.
Bacteria -- Health aspects.
Human body -- Microbiology.
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by author:
Crowther, Susan, 1963-
by title:
Pickle & ferment : p...
by call number:
664.024 C953p
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Crowther, Susan, 1963-
Cooking (Fermented foods)
Fermented foods.
Canning and preserving.
Salting of food.
Bacteria -- Health aspects.
Human body -- Microbiology.
MARC Display
Pickle & ferment : preserve your produce & brew delicious probiotic drinks / Susan Crowther & Julie Fallone ; forward by Taylor Hill, ND.
by
Crowther, Susan, 1963-
Skyhorse Publishing Company, 2023.
Call #:
664.024 C953p
Subjects
Cooking (Fermented foods)
Fermented foods.
Canning and preserving.
Salting of food.
Bacteria -- Health aspects.
Human body -- Microbiology.
ISBN:
9781510775756 (pbk)
Alternate title:
Pickle and ferment : preserve your produce & brew delicious probiotic drinks
Raw
pickling
and
live
fermenting
:
60
live-culture
probiotic-rich
recipes
Description:
171 p. : col. ill. ; 23 cm.
Bibliography:
Includes bibliographical references and index.
Summary:
"
60
classic and unique
recipes
for
probiotic-rich
ferments such as sauerkraut, pickled veggies, salsas, kimchi, sourdough, jun tea, and more!
Fermenting
, in the simplest definition, is changing food into a healthier version of itself -- a version that basically stays fresh, forever. Sounds kind of magical, doesn’t it? It kind of is.
Fermenting
is what happens when you mix two things together: food and salt. As soon as food and salt are combined, they wake up microbes -- bacteria and yeast that are living in and on the food. This book explores a specific type of fermentation:
raw
pickling
or live-fermentation. Live-fermented foods are the healthiest to eat and easiest to make. Live-fermentation is simpler than canning and the food lasts longer than freezing. This technique saves time and energy, as it cuts down on heating and cooking. Live-fermented foods do not require refrigeration. Plus, they can stay fresh indefinitely. In addition to saving energy costs,
fermenting
increases a food’s health benefits. Live-fermented foods are healthier than their original
raw
products. Vital nutrients and vitamins -- often destroyed with heating -- are not only kept alive, but improved. And other nutrients are actually created during fermentation. Susan Crowther and Julie Fallone offer step-by-step instructions for
pickling
and
fermenting
all kinds of produce from carrots to garlic to sweet potatoes, plus offers
recipes
for Live-Fermented Hot Sauce, Fermented Hot Honey, and more unique and healthy goodies. Readers will also find
recipes
for kombucha, jun tea, and other probiotic drinks. Finally, there's an abundance of
recipes
for incorporating your
probiotic-rich
ferments into other
recipes
, such as Healthier Hummus, Jun Sourdough Bread, Cultured Muffins, and even...wait for it...Chocolate Sauerkraut Cake!"-- Publisher.
Genre:
Cookbooks.
Other authors:
Fallone, Julie.
Hill, Taylor.
Holds:
0
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Due Date
Central Library
Adult Nonfiction
664.024 C953p
Core Collection - Adult
Checked in
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Sackville Public Library
Adult Nonfiction
664.024 C953p
Adult books
Checked out
Jul 16, 2024
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Musquodoboit Harbour Public Library
Adult Nonfiction
664.024 C953p
Adult books
Checked in
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