Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen - Softcover

Lewin, Alex

Softcover

ISBN 10: 1592537847 ISBN 13: 9781592537846

Publisher: Quarry Books, 2012

Synopsis

Discover how to preserve your favorite foods in every season with the easy techniques and recipes in Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen. Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fruits, vegetables, dairy, and more.

Fermenting is 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 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:

• an overview of the art and craft of home preserving
• why fermented foods are good for you
• how to troubleshoot recipes, and how to modify them to suit your taste
• which vegetables and fruits are best for fermentation
• the best seasonings to use
• how to ferment dairy products to create yogurt, kefir, and buttermilk
• how to create fermented beverages, including mead, wine, and ginger ale

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!

About this title

Review:

Cucumber Pickles
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Cucumber Pickles

Pickled cucumbers, or simply “pickles,” are a quintessential fermented food. The first record of pickles comes from ancient Mesopotamia. Such diverse historical figures as Aristotle, Julius Caesar, Shakespeare, Amerigo Vespucci, and Thomas Jefferson are reported to have been fond of pickles. Indeed, Amerigo Vespucci, after whom America was named, was a pickle vendor before he became a world explorer. Pickles play a significant role in the food culture of many countries, from North America through Europe and into the Middle East.

Preparation:

1. ) If your cucumbers are at all soft, if you bought them at the store, and/or if you suspect that they might have been picked a while ago, you can perk them up by soaking them in ice water. 2. ) Trim the blossom ends off your cucumbers. These ends contain enzymes that can contribute to “hollow pickle syndrome. ” 3. ) Combine the chlorine-free water and salt in the pitcher, and add any starter or vinegar, if using. 4. ) Place the seasonings and tannin providers at the bottom of the jar or crock, followed by the cucumbers. 5. ) Pour the brine into the crock. 6. ) Weight everything down in such a way that it stays submerged. 7. ) If needed, cover the top of the jar or crock with the cloth, and affix the cloth with the rubber band. 8. ) Store at cool room temperature. Every day after the second or third, pull out a pickle, cut off a piece with a clean knife, and taste it. When the pickles are pleasantly sour but still crunchy, they are done. Move them to a cool place (like the refrigerator) immediately. Yield: 3–4 pounds (1.5–2 kg), Prep time: 10 minutes, Total time: 3 days–2 weeks

Equipment:

Knife; Cutting board (wood is ideal); 1-gallon (4-L) pitcher; ½-gallon (2-L) mason jar, a Pickl-It, a Harsch crock, or a plain glazed (lead-free) ceramic crock; Something to hold the cucumbers under the brine, like a small clean plate or saucer that fits inside the jar or crock (if needed); Clean dishtowel or cloth to cover the top of the jar or crock along with a rubber band (if needed).

Ingredients:

• 3 or 4 pounds (1.5 or 2 kg) small, thick-skinned cucumbers
• 2 quarts (2 L) chlorine-free water
• 1⁄2 cup (115 g) sea salt
• Up to 1 cup (250 ml) whey or 1 pint (475 ml) sauerkraut juice, or starter powder from an envelope (optional)
• Seasonings: generous amounts of whole garlic, bay leaf, etc. (optional)
• A few fresh grape or oak leaves, or a couple of black tea bags, for their tannins (optional)
• Red wine vinegar or apple cider vinegar, boiled and cooled to replace up to half of the water (optional)

About the Author:

Alex Lewin, a graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. To learn more about this book, visit RealFoodFermentation.com.

About this edition

• Publisher: Quarry Books
• Publication date: 2012
• ISBN 10: 1592537847
• ISBN 13: 9781592537846
• Binding: Paperback
• Number of pages: 176