Fermented : a beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi, and more

Fermented A beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi, and more

Charlotte Pike

Book - 2015

Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut and Japanese Kimchi. Use fermented ingredients in dishes such as Sauerkraut, Bacon and Potato Soup, Kimchi and Pork Salad and Smoky Grilled Tempeh. Learn how to make sweet and savoury yogurts such as Coconut Yogurt or Cardamom and Rose Yogurt Cream to go with your perfected Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermentation that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade g...ift.

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Subjects
Fermented foods.
Fermentation.
Vegetables > Preservation.
Canning and preserving.
Cookbooks.
Genres
Cookbooks
Published
London : Kyle Books 2015.
Language
English
Main Author
Charlotte Pike (author)
Other Authors
Tara Fisher (photographer)
Physical Description
159 pages : color illustrations ; 24 cm
Bibliography
Includes index.
ISBN
9781909487376
9780857832863
Contents unavailable.
Review by Booklist Review

The centuries-old practice of food fermentation is superhot today. Pike takes full advantage of that trend, offering recipes for comforting favorites as well as boundary-stretching fermented drinks and fare. She stresses the ease of fermentation and sets forth the health benefits of fermented foods, along with listing must-have equipment, ingredients, and types of fermented foods. There is a basic sauerkraut recipe, sure, but also yogurt pancakes and stir-fried chicken with noodles and (fermented) black-bean sauce. She includes steps for making homemade kombucha, a fermented sweet tea that is quite expensive at the supermarket. And she'll have you making a whole-milk yogurt, as well as a vegan coconut-milk version, like a pro. This book is an inviting, nonthreatening introduction to the art and science of fermentation.--Lalley, Heather Copyright 2015 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.

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