Fermenting: 3 in 1- Guide to Delicious Fermenting Recipes for Vegetables and Herbs+ Fermenting Recipes of Meat Products, Kimchi and Sourdough+ Fermenting Recipes of Fruits and Beverages

This book covers everything you need to know about fermenting vegetables and herbs – the tools and equipment needed, preparing your veggies and herbs for fermentation, starter cultures, preparing the brine, and a step by step method to ferment almost any vegetable. In other words, this book has all the information you need to turn every fermenting novice into a professional. The tips mentioned in the book will help you get started with the process of fermentation, and also help you overcome some common problems people face during fermentation. It is important to bear in mind that the process of fermentation only has the best results when you stick to the instructions. You must use the right ingredients, the correct proportions, and also leave the ingredients in the room at the right temperature. Otherwise, you will end up with a spoiled product. There is a possibility that the ingredients may release toxins if the fermentation process does not happen correctly, and this can lead to food poisoning. This book is an invaluable guide and will help you enjoy the flavors and benefits of fermented meat, vegetables, and bread, and unleash your fermenting skills. So, what are you waiting for? People all over the world are looking for different ways to improve their health through food. One of the best ways to do this is to eat fermented food. Most people find the process of fermenting quite easy, but most beginners know they cannot do it in the blink of an eye. When you ferment food, you must carefully plan the ingredients you are going to use. It is important for you to do your research and know what fermentation is. You also need to know about the benefits of the process. In this book you will be introduced to the concept of fermentation and also the benefits of it. You will discover... What fermentation is The benefits of fermentation What prebiotics and probiotics are The side effects Tips Amazing recipes with the fermentation time and necessary ingredients Fermentation must be done correct for the best outcome. When you do not stick to the right temperature or choose the wrong ingredients, you will spoil the end product. The food can also harmful. Make sure to stick to the fermentation time, quantity of ingredients and the steps mentioned in the book. So, if you are keen on learning more about fermenting and enjoying some simple recipes, then click the Buy Now button to get started! FERMENTINGA Comprehensive Guide to Delicious Fermenting Recipes for Vegetables and Herbs Introduction part 1: Preparation part 1: Preparation Chapter 1: Equipment and Tools Chapter 1: Equipment and Tools Chapter 2: Preparing the Vegetables and Herbs for Fermentation Chapter 2: Preparing the Vegetables and Herbs for Fermentation Cutting, Slicing, and Shredding Choose a Vegetable Chapter 3: Choosing the Fermenting Element (Salt, Whey, or Starter Culture) Chapter 3: Choosing the Fermenting Element (Salt, Whey, or Starter Culture) Importance of Choosing the Right Type of Starter Culture Starter Cultures and pH Levels Various Strains of Starter Cultures Buying a Starter Culture for Fermentation Chapter 4: Preparing the Brine Chapter 4: Preparing the Brine Common Brining Techniques How to Prepare Brine for Fermentation How Does Fermentation Work? Basic Fermentation Process Part 2: Recipes for Fermented Vegetables and Herbs Part 2: Recipes for Fermented Vegetables and Herbs Chapter 5: Homemade Kimchi Chapter 5: Homemade Kimchi Cabbage Kimchi Recipe Kimchi Types and Recipes How to Use Kimchi Chapter 6: Fermented Onions and Garlic Cloves Chapter 6: Fermented Onions and Garlic Cloves Fermented Onions How to Use Fermented Onions Fermented Garlic Cloves How to Use Fermented Garlic Cloves Recipes and Versions of Fermented Onions and Garlic Cloves Chapter 7: Fermented Fresh Herbs Chapter 7: Fermented Fresh Herbs Fermented Herb Recipe Other Fermented Fresh Herbs How To Use Fermented Herbs Recipe Combinations Chapter 8: Fermented Beetroot Chapter 8: Fermented Beetroot Fermented Beetroot Recipe Fermented Beetroot Types and Recipes Quick Beet Recipe How to Use Fermented Beets Chapter 9: Sauerkraut Chapter 9: Sauerkraut Basic Sauerkraut Recipe Sauerkraut Types and Recipes Quick Sauerkraut Method How to Use Sauerkraut Chapter 10: Miso Chapter 10: Miso Fermented Miso at Home Important Notes Miso Variations and Recipes How to Use Miso Conclusion References FERMENTINGA Guide of Succulent Fermenting Recipes of Meat Products, Kimchi and Sourdough FERMENTINGA Guide of Succulent Fermenting Recipes of Meat Products, Kimchi and Sourdough Introduction Chapter 1: Introduction to Fermentation Chapter 1: Introduction to Fermentation Fermenting Food Benefits Other Benefits Process of Fermentation Different Stages of Fermentation Tips to Start Fermentation Fermentation Management Other Tips Chapter 2: Condiments Used in Making Kimchi, Sauerkraut, etc. Chapter 2: Condiments Used in Making Kimchi, Sauerkraut, etc. Kimchi Paste Miso Fermented Bean Paste Whey Chapter 3: Kimchi Recipes Chapter 3: Kimchi Recipes Traditional Kimchi (Napa Cabbage Kimchi) Kimchi (Vegetarian Kimchi) Baek Kimchi (White Kimchi) Sachal T'ongpaechu Kimchi (Temple Whole Cabbage Kimchi) Chonggak Kimchi (Ponytail Radish Kimchi) Oi Kimchi (Cucumber Kimchi) Mustard Green Kimchi Kale Stem Kimchi Barley and Black Pepper Kimchi Mak Kimchi (Fast Kimchi) Chapter 4: Fermented Pickle Recipes Chapter 4: Fermented Pickle Recipes Nabak Kimchi (Mixed Vegetable Water Kimchi) Dongchimi (Korean Radish Water Kimchi) Korean Spicy Pickled Cabbage Bossam Kimchi (Pickled Korean Cabbage {Wrapped Kimchi}) Lacto-Fermented Mixed Pickles Chapter 5: Miscellaneous Fermented Vegetables Chapter 5: Miscellaneous Fermented Vegetables Cabbage Sauerkraut Vegetable Sauerkraut Apple & Daikon Radish Sauerkraut Easy Fermented Vegetables Fermented Carrots with Galangal and Lime Chapter 6: Fermented Meat Recipes Chapter 6: Fermented Meat Recipes Nem Chua (Cured Fermented Beef) Meat Garum Fermented Thai Pork Sausage Salmon Gravlax Fermented Beef Jerky Fermented Liver Fermented Beef Liver Pate Basic Salami Finocchiona Authentic Roman Garum Fish Sauce Roasted Chicken Wing Garum Vegan Mincemeat Chapter 7: Sourdough Starter Recipes Chapter 7: Sourdough Starter Recipes Sourdough Starter Potato Sourdough Starter Green Grapes Sourdough Starter Gluten-Free Starter Chapter 8: Sourdough Bread Recipes Chapter 8: Sourdough Bread Recipes Sourdough Bread Gluten-Free Sourdough Bread Sourdough Rosemary Potato Bread Easy Sourdough Bread without Starter Sourdough Rye Bread Sourdough Chocolate Bread Sourdough Pretzels Golden Sourdough Biscuits Banana Bread Sourdough Bread with Cheese and Garlic Nutty-Fruity Sourdough Kimchi Sourdough Sourdough Beer Bread Golden Italian Rosemary Sourdough Bread Chapter 9: Sourdough Breakfast Recipes Chapter 9: Sourdough Breakfast Recipes Sourdough English Muffins Sourdough Donuts with Cinnamon Sugar Blueberry Sourdough Muffins Sourdough Granola Chapter 10: Sourdough Dessert Recipes Chapter 10: Sourdough Dessert Recipes Sourdough Chocolate Cake Sourdough Brownies Treasure in the Middle Cookies Vegan Sourdough Everything Cookies Chocolate Peanut Butter Cookies Sourdough Cobbler Chapter 11: Sourdough Snack Recipes Chapter 11: Sourdough Snack Recipes Sourdough Drop Biscuits German Sourdough Sauerkraut Appetizer Sourdough Cheddar Crackers Sourdough Pizza Muffins Chapter 12: Miscellaneous Sourdough Recipes Chapter 12: Miscellaneous Sourdough Recipes Sourdough Waffles Sourdough Pizza Sourdough Skillet Pancake (Vegan) Sourdough Crumpets Sourdough Crepes Chapter 13: Sourdough Starter Discard Recipes Chapter 13: Sourdough Starter Discard Recipes Biscuits Pancakes Banana Muffins Granola Bars Scones Pumpkin Bread Kimchi Sesame Sourdough Bannock Conclusion References FERMENTINGA Comprehensive Guide of Delicious Fermenting Recipes of Fruits and Beverages FERMENTINGA Comprehensive Guide of Delicious Fermenting Recipes of Fruits and Beverages Introduction Chapter one: Introduction to Fermentation Chapter one: Introduction to Fermentation What are Fermented Foods? Probiotics and Prebiotics Benefits of Fermented Foods How Can You Increase Your Intake of Fermented Food? Safety and Side Effects Chapter two: Troubleshooting Tips Chapter two: Troubleshooting Tips Anaerobic Environment Use the Right Quantity of Sea Salt Check the Temperature Cover the Ingredients Use Clean Water Use Whole Herbs and Spices Watch the Airlocks Use the Right Ingredients Let it Ferment Few more tips Chapter three: Fermented Juice Recipes Chapter three: Fermented Juice Recipes Apple Juice Orange Juice Tepache Simple Lacto-Fermented Beverage Chapter four: Homemade Wine Recipes Chapter four: Homemade Wine Recipes Grape Wine White Wine Christmas Wine Strawberry Wine Blackberry Wine Raspberry Wine Blueberry Wine Banana Wine Cherry Wine Pineapple Wine Watermelon Wine Apple Wine Plum Wine Elderflower Wine Sake (Rice Wine) Dandelion Wine Elderberry Wine Chapter five: Homemade Whey, Ginger Bug, etc. Chapter five: Homemade Whey, Ginger Bug, etc. How to Make Whey How to Activate Kefir Grains How to Make Ginger Bug How to Make Turmeric Bug How to Make Fruit Starter Chapter Six: Homemade Kefir Recipes Chapter Six: Homemade Kefir Recipes Water Kefir with Fruit Juice Milk Kefir Coconut Water Kefir Coconut Kefir Chapter Seven: Fermented Soda Recipes Chapter Seven: Fermented Soda Recipes Water Kefir Soda Pomegranate Punch Soda Peaches ‘N’ Cream Soda Raspberry Soda Orange Soda Grape Soda Strawberry Soda Apple Soda Tea Ginger Soda Pop Cranberry Soda (Immunity Booster) Blueberry Soda Vanilla Cream Soda Turmeric Bug Sodas Lemonade Soda Chapter eight: Fermented Beer, Brandy etc. Recipes Chapter eight: Fermented Beer, Brandy etc. Recipes Mango Beer Pineapple Beer Ginger Beer Root Beer Belgium Wild Beer Mead Elderflower Champagne Chapter nine: Fruit Kvass Recipes Chapter nine: Fruit Kvass Recipes Fruit Kvass with Apple and Raspberries Fruit Kvass with Mint and Berries Fruit Kvass with Peach and Blackberries Apple Kvass Fruit Kvass with Cherries and Raspberries Fruit Kvass with Lemon, Apricot and Ginger Lemon-Mint Kvass Cranberry or Lingonberry Kvass Black Raspberry Kvass Mango Kvass Chapter ten: Miscellaneous Fermented Beverage Recipes Chapter ten: Miscellaneous Fermented Beverage Recipes Pulque Kombucha Tea Apple Cinnamon Kombucha Sparkling Bubble Tea Citrus Tea Peach Pie Kombucha Rosemary Grape Kombucha Turmeric Kombucha Bonfire Cider (The Natural Flu Remedy) Rejuvelac Natural Ginger Ale Turkish Boza Probiotic Lemonade Sima (Finnish Fermented Lemonade) Sima with Fruits (Finnish Fizzy Fermented Fruit Coolers) Wild Black Cherry Cordial Sweet Potato Fly Lacto- Fermented Herbal Tea Drink Ryazhenka, Russian Cultured Baked Milk Makgeolli (Korean Rice Liquor) Chapter eleven: Fermented Fruit Recipes Chapter eleven: Fermented Fruit Recipes Fermented Blueberries with Salt Fermented Blueberries in Sugar Brine Fermented Strawberries Lacto-Fermented Peaches with Honey and Purple Basil Fermented Mixed Berries Spiced Probiotic Apples Fermented Cranberries Fermented Sweet Plums Fermented Oranges Fermented Cherries Spicy Fermented Pineapple Chapter twelve: Fermented Fruit Salsa Recipes Chapter twelve: Fermented Fruit Salsa Recipes Apple Salsa Summer Fruit Salsa Fermented Pineapple Salsa Tomato Salsa Lacto-Fermented Salsa with Aronia Berries Tropical Salsa Lacto-Fermented Peach Salsa Chapter thirteen: Fermented Fruit Preserve and Jam Recipes Chapter thirteen: Fermented Fruit Preserve and Jam Recipes Lacto-Fermented Raspberry Preserves Fermented Strawberry Preserves Strawberry Chia Jam Chia Plum Jam Blueberry Jam Rhubarb & Blood Orange Jam Cranberry Relish Chapter fourteen: Fermented Fruit Chutney Recipes Chapter fourteen: Fermented Fruit Chutney Recipes Five Spice Apple Chutney Spicy Pear Chutney Curried Mango Ginger Chutney Mixed Fruit Chutney Peach Chutney Apple Cranberry Chutney Cherry Chutney Apricot Chutney Pineapple Chutney Chapter fifteen: Vinegar Recipes Chapter fifteen: Vinegar Recipes Apple Cider Vinegar Fruit Peel Vinegar Peach Vinegar Orange Vinegar Jamun Vinegar Herbal Vinegar Sugarcane Vinegar Chapter sixteen: Fruit Sauce and Syrup Recipes Chapter sixteen: Fruit Sauce and Syrup Recipes Apple Sauce Berry Sauce Strawracha Sauce Vintage Fruit Sauce Mixed Berry Maple Syrup Blueberry Syrup Mango Habanero Fermented Hot Sauce Pineapple Habanero Fermented Hot Sauce Chapter seventeen: Miscellaneous Fermented Fruit Recipes Chapter seventeen: Miscellaneous Fermented Fruit Recipes Fermented Fruit Topping Brandied Fruit Rumtopf (Marinated Fruit in Rum - Traditional German Christmas Dessert) Figs with Onions & Cardamom Ferment Spiced Pickled Cherries Umeboshi (Pickled Ume Plum) Pineapple Ginger Kompot Fruit Kimchi Cultured Coconut Mango Popsicles Conclusion References