Fermenting For Dummies

 
 
Standards Information Network (Verlag)
  • 1. Auflage
  • |
  • erschienen am 22. März 2019
  • |
  • 336 Seiten
 
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-1-119-59422-2 (ISBN)
 
Fermenting For Dummies (9781119594208) was previously published as Fermenting For Dummies (9781118615683). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product.
Want to ferment at home? Easy.

Fermentation is what makes foods like beer, pickles, and sauerkraut delicious-and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation.

Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you'll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?

  • Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee
  • Covers how to ferment dairy into yogurt, kefir, cheese, and butter
  • Explains how to ferment fruits, from lemons to tomatoes, and how to serve them
  • Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more

If you're interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.



Marni Wasserman is passionate about real food. She inspires people to eat well and live well everyday. She shares many of her recipes and tips at www.marniwasserman.com. Amy Jeanroy is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site, www.thefarmingwife.com.

1. Auflage
  • Englisch
  • Newark
  • |
  • USA
John Wiley & Sons Inc
  • Für Beruf und Forschung
  • 27,06 MB
978-1-119-59422-2 (9781119594222)
weitere Ausgaben werden ermittelt
Marni Wasserman is passionate about real food. She inspires people to eat well and live well everyday. She shares many of her recipes and tips at www.marniwasserman.com. Amy Jeanroy is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site, www.thefarmingwife.com.
  • Intro
  • Title Page
  • Copyright Page
  • Table of Contents
  • Introduction
  • About This Book
  • Foolish Assumptions
  • Icons Used in This Book
  • Beyond the Book
  • Where to Go from Here
  • Part 1 Getting Started with Fermenting
  • Chapter 1 In the Beginning: Fermenting Roots
  • Getting Familiar with Fermentation
  • Fermentation throughout History
  • Mesoamerica: Calling all chocolate lovers!
  • Africa: Turning toxins into edible tubers
  • Asia: Thirst-quenching and candied culture
  • Eastern Europe and Russia: Bubbly fruit kvass
  • Japan: The sensational soybean
  • North Africa and Morocco: When life gives you lemons
  • How Can Something Rotten Be Good for Me?
  • Fermenting Essentials
  • Pickling (and How It Differs from Fermenting)
  • A Quick and Easy Intro to Fermenting: Making Sauerkraut
  • Chapter 2 The 4-1-1 on Fermenting
  • Why Ferment?
  • Getting Acquainted with the Good and Bad Guys
  • Mold
  • Yeast
  • Bacteria
  • Enzymes
  • The Mechanics of Fermenting
  • Salt curing and drying versus fermenting
  • Vinegar and acids versus fermenting
  • Canning versus fermenting
  • Refrigerating fermented food
  • Freezing fermented food
  • Fermenting foods and drinks
  • Avoiding spoilage
  • Chapter 3 The Benefits of Fermenting
  • The Lowdown on Lacto-Fermentation and?How It Helps Your Body
  • Boosting your health with vitamins and?minerals
  • Loading up on enzymes
  • Aiding pre-digestion
  • Activating your foods
  • Promoting probiotics
  • Strengthening your immunity
  • How Fermentation Can Make You a?Better Cook
  • Keeping it simple and easy
  • Following the seasons
  • Figuring Out How Much and How Often
  • Chapter 4 Getting It All Together
  • Assembling Your Equipment and Tools
  • Basic containers
  • Essential tools and utensils
  • Special equipment for meat fermenting
  • Special brewing equipment and tools
  • Keeping Everything Clean
  • Cleaning, sanitizing, and sterilizing: Three different and important procedures
  • Developing a cleaning work flow
  • Getting Familiar with Common Ingredients
  • Water
  • Salt
  • Sweeteners
  • Sourcing the Best Foods for Fermentation
  • Whole, organic, and local
  • Considerations for meat and dairy
  • Part 2 Vegetables, Fruits, Condiments, and Salsas
  • Chapter 5 Vegetables
  • Picking Produce for Fermenting
  • Identifying ideal veggie choices
  • Finding your garden delights
  • Sourcing the healthiest produce
  • Selecting Starters for Vegetable Ferments
  • Mastering the Basics
  • Preparing your vegetables
  • Salting
  • Packing the jars
  • Waiting and tasting (and waiting some?more!)
  • Chapter 6 Fun with Fruits
  • Fermenting Fruit for Long-Term Storage
  • Selecting Ideal Fruits
  • Nondairy Starters for Fruit Fermentation
  • To Add Sugar or Not to Add Sugar? That?Is the Question
  • White sugar versus alternative sugars
  • How do I know what amount of sugar to replace?
  • Chapter 7 Spreads, Dips, Condiments, and?Salsas
  • Reaping the Health Benefits of Homemade Condiments
  • Experimenting with Flavor
  • Exploring Vinegars
  • The process
  • It's all about your mother
  • Part 3 Grains, Seeds, Nuts, and?Beans
  • Chapter 8 Grains
  • Getting to Know Your Grains
  • Ancient grains
  • Pseudo-grains (seeds)
  • Soaking and Sprouting Grains
  • Infamous Sourdough and Its Starter
  • Feeding your sourdough starter with tender loving care
  • Choosing the type of sourdough starter to use
  • Chapter 9 Beans
  • Beans, Beans, the Musical Fruit
  • Buying and storing beans
  • Preparing beans
  • Cooking beans
  • Sprouting beans
  • Fermenting beans
  • Soy and Fermented Soy Foods
  • Comparing tofu and tempeh
  • Making the most of miso
  • Chapter 10 Nuts, Seeds, Coconuts, and Tubers
  • Nuts and Seeds: Great Nutrition in Small Packages
  • Selecting seeds
  • Getting nutty
  • Sprouting Nuts and Seeds
  • Learning how to sprout
  • Drying or storing your sprouts
  • Using sprouted nuts and seeds
  • Making Nondairy Ferments
  • Making yogurt without the moo
  • Culturing nondairy cheese
  • Cracking into Coconuts
  • Fermenting Potatoes and Other Roots
  • Preparing cassava
  • Talking about taro
  • Part 4 Meat, Dairy, and Eggs
  • Chapter 11 Got Milk?
  • The Basics of Fermenting Milk
  • Making lactose tolerable by fermenting
  • Choosing pasteurized or raw milk
  • Separating milk
  • Sourcing Your Starter Cultures
  • Serving and Storing Fermented Dairy?Products
  • Chapter 12 Making Cheese
  • Understanding Cheese Making Ingredients and Techniques
  • Choosing milk
  • All about rennet
  • Turning milk to cheese
  • Fermenting
  • Colorings
  • Salting
  • Ripening
  • Storage
  • Making Soft and Semisoft Cheeses
  • Making Hard Cheeses
  • Serving Cheese
  • Chapter 13 Meat, Fish, and Eggs
  • Choosing Meat and Ingredients for?Fermentation
  • Selecting spices, herbs, and flavorings
  • Selecting starters
  • Nitrates or not?
  • Choosing Casings
  • Natural casings
  • Artificial casings
  • Meat Fermentation Techniques
  • Grinding and mixing meat
  • Stuffing sausages
  • Brining
  • Curing
  • Smoking
  • Making Food Safety a Priority
  • Choosing a Spot to Ferment Meat
  • Determining space needs
  • Controlling the environment
  • Storing Fermented Meats
  • Part 5 Beer, Wine, and Other Beverages
  • Chapter 14 Healing Beverages
  • Choosing Starters
  • Finding starter cultures
  • Using starter cultures
  • Understanding the differences between alcoholic and nonalcoholic brews
  • Making Natural Carbonated Drinks
  • Ginger soda
  • Lacto-lemonade
  • Beet, apple, and ginger kvass
  • Root beer
  • Kefir
  • Amasake
  • Kombucha
  • Chapter 15 Making Wine from Water and Fruit
  • Getting Yourself Ready to Make Wine
  • Getting supplies
  • Choosing grapes
  • Understanding Wine Fermentation
  • Primary fermentation: From juice to wine
  • Knowing when it's done and what to do then
  • Post fermentation: Completing the process
  • Storing and Aging Your Wine
  • Finishing and Bottling
  • Tasting and Talking about Wine
  • Chapter 16 Brewing Basics
  • Gathering Your Ingredients
  • Malt: Going with grain
  • Hops heaven
  • Yeast: The key to fermentation
  • Don't forget the water
  • Cleaning Up Your Act: Sanitation
  • Practicing safe sanitation
  • Bottle cleanliness is a virtue
  • Ready, Set, Brew: Beginners
  • Assembling your tools
  • Brewing your first batch
  • Taking hydrometer readings
  • A Primer on Priming
  • Getting ready to prime
  • Making primer decisions
  • Bottling Your Brew
  • Picking out bottles
  • Preparing to bottle
  • Pouring a cold one: Getting your beer into bottles
  • Intermediate Homebrewing
  • Using better ingredients
  • Conditioning for better beer with secondary fermentation
  • Chapter 17 Brewing Beer
  • Looking at Beer Types
  • Ales
  • Lagers
  • Mixed beers
  • Exploring Specific Types of Ales, Lagers, and More
  • Irish red ale
  • American pale ale
  • Brown porter
  • Stout
  • English India pale ale
  • American premium lager
  • Märzen/Oktoberfest
  • Traditional bock
  • Herb, spice, and vegetable beer
  • Christmas/winter/spiced beer
  • Trying a Few Beer Recipes
  • Part 6 The Part of Tens
  • Chapter 18 More Than Ten Troubleshooting Tips for Fermented Creations
  • My Fermented Food Is Too Salty. What Do I Do?
  • Why Is the Fermentation Taking So Long?
  • Why Are My Fermented Creations Different throughout the Year?
  • Why Is My Ferment Too Soft or Mushy?
  • Why Isn't My Ferment Working?
  • Why Is My Fermented Creation Too Dry?
  • What Do I Do about Yeast or Mold on the Surface of the Ferment?
  • What Should I Do about a Ferment Jar That's Bulging?
  • Why Did the Color Change?
  • Why Is My Ferment Leaking or Overflowing?
  • Why Does It Stink?
  • Chapter 19 Top Ten Benefits of Eating Fermented Foods
  • A Much-Needed Nutritional Boost
  • Digestion, Enzymes, and Probiotics
  • Immunity Boost
  • Unique Flavor
  • Money Savings
  • Time Savings
  • Ecological Impact
  • Slow Food Movement
  • Control over Your Food
  • The Satisfaction of Doing Something Good for Yourself
  • Chapter 20 More Than Ten Food and Equipment Resources
  • Cultures for Health
  • Yolife
  • Water Kefir Grains
  • Wildwood Foods
  • Miso Master
  • Leeners
  • Homesteader's Supply
  • The Sausage Maker
  • New England Cheesemaking Supply
  • The Sausage Source
  • Adventures in Homebrewing
  • Chapter 21 More Than Ten Tips for a Long and Healthy Life
  • Food Is Medicine, So Eat to Enhance Your Health
  • Use Alternative Sugar
  • Reduce Plastic Use and Go BPA-Free
  • Choose Organic
  • Get to Know Your Farmer
  • Be Conscious about Your Condiments
  • Eat Whole Grains
  • Choose GMO-Free Foods
  • Get Protein from Plants
  • Find Vegan Milk, Butter, and Dairy Options
  • Learn to Love Water
  • Index
  • Supplemental Images
  • EULA

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