Fermenting Food Step by Step: Over 80 step-by-step recipes for successfully fermenting kombucha, kimchi, yogur

Fermenting Food Step by Step: Over 80 step-by-step recipes for successfully fermenting kombucha, kimchi, yogur

Adam Elabd
$21.99
Publication Date: October 27th, 2015
Publisher:
DK
ISBN:
9781465441430
Pages:
224

Description

Create healthy and delicious fermented foods at home with over 80 step-by-step recipes and beautiful photography.

Fermenting Food Step by Step shows you how to master the fermenting process step by step. For thousands of years, cultures around the world have practiced fermentation as a way to preserve food, and only recently have we discovered the full scope of its incredible health benefits. Whether you’re creating ferments for the incredible flavors or for the amazing health benefits, Fermenting Food Step by Step will give you everything you need to make your own delicious fermented foods at home for everything from kimchi to kefir.

Here’s what you’ll find inside:

 • Over 80 recipes for fermenting fruits and vegetables, condiments, dairy, legumes and grains, condiments and vinegars, and more, and each featuring beautiful, instructional photography
 • Recipes for fermented breads, including instructions for making and using sourdough starters, as well as recipes for non-alcoholic and alcoholic beverages for everything from kombucha to hard cider to mead
 • Fascinating insight on how fermentation works and the different types of fermentation
 • Helpful tips for sourcing ingredients, purchasing essential equipment, and ensuring that your ferments always come out safe and flavorful

About the Author

Adam Elabd is an educator in the fields of fermentation, natural healing, and nutrition. He received a Bachelor of Science in environmental science from the University of California Riverside in 2011 and a yoga teacher training RYT-500 certificate from Western Yoga College in 2012. He is currently pursuing a Master of Science in Human Nutrition at the University of Bridgeport. He's a practicing herbalist whose passion for fermentation, herbs, and health is informed by his Egyptian descent and a childhood spent in Saudi Arabia. He teaches public and private fermentation workshops throughout the Southern California area.