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Real Food Fermentation, Revised and Expanded: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen Paperback – January 25, 2022

4.2 4.2 out of 5 stars 6 ratings

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In this newly revised and updated edition of Real Food Fermentation, discover how to preserve your favorite foods with simple techniques and recipes.

Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fermented fruits, vegetables, dairy, and more. You’ll find information about why these recipes work, why they are safe, what to do when things don't go to plan, and how to modify recipes to suit your taste.

Fermenting is both an art and a science, and Alex Lewin expertly takes you through every step, including an
overview of food preserving and the fermentation process. Get to know the health benefits of fermented foods, and learn the best tools, supplies, and ingredients to use.

Then start making
wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season’s bounty. The book is filled with beautiful photos and clear instructions to help you build your skills with confidence. It’s no wonder people are fascinated with fermenting—the process is user friendly, and the rewards are huge.

Inside you’ll find:

  • Fermentation basics—the tools, the ingredients, the processes, and how to get started
  • Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi
  • How to ferment dairy into yogurt, kefir, crème fraîche, and butter
  • How to ferment your own beverages, including kombucha, vinegar, and hard apple cider
  • Plus recipes for sourdough, natto, and more
With this book as your guide, you’ll feel in control of your food and your health. See why so many people are discovering the joys of fermenting!
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From the Publisher

Sourdough Starter

Sourdough Starter

The sourdough starter is the basis for all sourdough recipes. You may already have a sourdough starter, you may be able to get some from a friend, or you could even buy some. But you can also produce your own, literally out of thin air. It’s easy, and it’s worth knowing how to do.

Sourdough Bread

Sourdough Bread

My goal with this recipe is to make sourdough bread baking as easy for myself and others as possible and to help the new bread baker chalk up some quick wins and gain confidence. There are other sourdough bread recipes out there, and most of them are more complicated. I suggest starting with a simple one like this one. Then you can evaluate the incremental benefit of other recipes’ additional complexity.

Nattō

Nattō

Natto (nattō) is a ferment from Japan made by introducing a specific bacterial culture, Bacillus subtilis var. natto, to warm cooked soybeans. Historically, natto was made by wrapping cooked soybeans in straw, which naturally hosts the desired bacteria. Today, natto is more often made from isolate spores (nattomoto). If you have a Japanese goods store near you, they may sell these spores in small envelopes; otherwise, look on the Internet. My most recent envelope of spores is Kawashima brand, purchased from thejapanstore.jp by way of Amazon.com. A 3-gram envelope is sufficient for at least 30 pounds (15 kg) of cooked soybeans, which translates to over 250 generous (2-ounce [60-g]) servings of natto.

Editorial Reviews

About the Author

Alex Lewin is the author of Real Food Fermentation, Revised and Updated and the co-author of Kombucha, Kefir, and Beyond. A graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, he seeks to create a healthier and tastier world by spreading the good news about fermentation and real food. He leads fermentation classes and workshops in the US and abroad. He served on the opening board of the Boston Public Market, the only local, indoor, year-round market of its kind in the US. He lives in Cambridge, MA, and Oakland, CA.

Product details

  • Publisher ‏ : ‎ Quarry Books; Expanded edition (January 25, 2022)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 200 pages
  • ISBN-10 ‏ : ‎ 0760372454
  • ISBN-13 ‏ : ‎ 978-0760372456
  • Item Weight ‏ : ‎ 1.5 pounds
  • Dimensions ‏ : ‎ 8 x 0.46 x 10 inches
  • Customer Reviews:
    4.2 4.2 out of 5 stars 6 ratings

About the author

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Alex Lewin
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Hello!

My name is Alex Lewin and I am the author of "Real Food Fermentation, Revised and Expanded: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen", and the co-author of "Kombucha, Kefir, and Beyond". If you are buying "Real Food Fermentation", I recommend getting the newer edition—it has two new sections and it captures some of my thinking in the 10 years between editions.

My interests include food, health and wellness, fitness, computers, music, and two-wheeled vehicles.

Some people struggle with microbes; I embrace them.

I have studied at Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition. I seek to create a healthier and tastier world by spreading the good news about fermentation and real food. I lead fermentation classes and workshops in the US and abroad.

I live mostly in Cambridge, MA, US.

Kombucha is one of my favorite ferments. It is delicious, and after drinking it for a short time, one craves its tangy deliciousness. I believe that it can have strong positive effects on people's health. It is also extremely varied—there's a kombucha for (almost) everyone. And it's extremely versatile: it can be drunk on its own; it can be used in cooking as a stand-in for wine or vinegar; it can be used as a mixer for cocktails, including some excellent low-alcohol mixed drinks, like Kombucha-Campari, Planegria, and Naked Bike Ride (a Paloma variant). And hard kombucha is on the rise: it is less serious than wine, less filling than beer, more complex than cider, and more interesting than hard seltzer, while maintaining some of the health benefits of kombucha!

Kimchi is another favorite. Like kombucha, it can have strong positive effects on health; and it is extremely versatile, either on its own, as an ingredient in many traditional Korean dishes, or as an ingredient in things like the kimchi Reuben sandwich or kimchi apple cheddar canapés. It can also be a cocktail ingredient, for instance in a kimchi michelada or kimchi bloody mary.

Links:

https://www.instagram.com/lactoferment/

Instagram, including https://www.instagram.com/explore/tags/19daysofnatto/

http://FeedMeLikeYouMeanIt.com/

Blog

http://drhops.com/

I advise Dr Hops Real Hard Kombucha, the best hard kombucha, made with the best ingredients!

https://fermentationassociation.org/

I advise The Fermentation Association, a trade association with the mission of getting more people to enjoy more fermented products.

https://cambridgeculinary.com/

I studied food and cooking at The Cambridge School of Culinary Arts in Cambridge, MA.

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