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Fermenting Foods for Beginners: A Simple, Small-Batch Guide to Making Sauerkraut, Kimchi, Pickles, Fermented Drinks, and More at Home
Paperback
Cookbooks GeneralDiet & NutritionHerbs, Spices, Oils, Peppers, Nuts
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Publisher: Independently Published
Pages: 102
Weight: 0.32
Height: 0.21 Width: 6.00 Depth: 9.00
Language: English
If you have ever picked up a beginner's fermentation book and found forty pages of the author's life story before a single recipe, this book was written for you. No history lessons. No talking down. You will have a jar of sauerkraut working on your counter before the end of the first chapter.
Here is what makes this one different:
- Method first. You learn one simple four-step method that works for almost every ferment, so you are never tied to a single recipe.
- Small batches by design. Every recipe fills one standard jar, with a note on how to scale up. No instructions that only work by the gallon.
- Exact, trustworthy numbers. Salt measured by weight and percentage, so your ferment comes out right instead of too salty, too soft, or flat.
- Real variety. Not just cabbage. You will ferment vegetables, fruit, a fizzy drink, homemade yogurt, and a proper hot sauce.
- A safety chapter that removes the fear. Clear signs of a healthy ferment versus one to throw out, so you always know what is safe to eat.
Inside you will find:
- Your first jar of sauerkraut, start to finish, in the opening pages
- The only four-step method you need for vegetable ferments
- Simple kimchi, crunchy fermented pickles, brined carrots, and a quick cabbage slaw
- A lacto-fermented fruit chutney, homemade water kefir and kombucha, easy yogurt, and fermented hot sauce
- Salt, brine, and timing charts you can use at a glance
- A full troubleshooting guide for every problem a beginner meets
- A tear-out quick reference card for your kitchen
If you want to start fermenting today, make small batches you will actually eat, and get it right the first time, this is the guide to begin with.
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