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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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Crowther, Susan, 1963-
by title:
Pickle & ferment : p...
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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
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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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