تخمیر: ترشی، کیمچی، کفیر، کامبوچا، خمیر ترش، ماست، پنیر و موارد دیگر! (آشپزخانه خودکفا)

Everything you need to master the age-old art of fermentation from home!From kombucha and kefir to sourdough and kimchi, this cookbook is your go-to guide for safe fermentation and discovering the science of probiotic foods.This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. It includes: • More than 100 recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more • Helpful insights on the tools and techniques you'll need to know to safely create nearly any type of fermented food • Expert guidance from Wardeh Harmon on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own startersFermented foods are currently experiencing a renaissance. People are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. The diverse chapters in this recipe book cover everything from the history of fermentation to common fermentation recipes for vegetables, fruits, grains, and even alcoholic beverages. This authoritative guide features a wide range of DIY fermentation projects that allow you to progress from simple fermented condiments like chutneys and mayonnaise to more advanced techniques such as fermenting meats and fish. Fermenting will give you all the tools you need to start making your own delicious cultured food right away and help you ease into this exciting hobby! It’s the perfect book for anyone who has thought about trying to ferment their own food. Contents Part 1 Fermentation Basics Chapter 1: A First Look at Fermentation Fermentation Throughout History Traditional Fermented Foods Modern Pickling Methods Return to Tradition What Can You Ferment? Chapter 2: What’s in It for You? A Nutrition Boost Great for Your Gut Benefits Beyond Nutrition How Much to Eat? Chapter 3: How Fermentation Works Three Kinds of Fermentation The Players Setting the Stage Protecting the Good Guys Chapter 4: The Fermenter’s Toolbox Equipment & Tools Ingredients Methods of a Good Fermentation Part 2 Fermenting the Fruits of the Vine Chapter 5: Vegetables Two Ways to Brine Sauerkraut Recipes Pickle Recipes Relish Recipes Salsa Recipes Other Vegetable Recipes Chapter 6: Fruits The Challenges of Sugar Choosing Sweeteners Recipes in This Chapter Chutney Recipes Relish & Sauce Recipes Other Fruit Recipes Chapter 7: Condiments Fermenting Condiments Condiment Recipes Chapter 8: Nonalcoholic Beverages Brewing Beneficial Beverages Bottling Natural Sodas Juice Recipes Kvass Recipes Soda Recipes Water Kefir Recipes Kombucha Recipes Other Nonalcoholic Recipes Chapter 9: Alcoholic Beverages Brewing Alcoholic Beverages Beer in History Alcoholic Fermentation vs. Other Types The Process of Brewing Alcohol Brewing Tools & Ingredients Chapter 10: Beans Fermenting of Beans Hummus Recipes Other Bean Recipes Chapter 11: Grains Sourdough Is Fermented Dough What’s So Great About Sourdough? Sourdough’s Wild Yeasts & Bacteria It’s All About the Sourdough Starter Grain Notes Other Soured Grain Dishes To Cook or Not to Cook? Breakfast Recipes Dessert Recipes Bread Recipes Pizza Recipes Other Grain Recipes Part 3 Surf to Turf Fermenting Chapter 12: Noncheese Cultured Dairy The Basics of Fermented Dairy Fermentation of Dairy: A Process All Its Own Nutrition of Cultured Dairy What Milk to Choose Primary Fermentation Recipes Fermented Dairy Recipes Chapter 13: Simple Cheeses Cheese Recipes Using Cheeses in Other Recipes Chapter 14: Meats & Fish History of Meat Preservation Ensuring Safe Fermentation About the Fermented Meat & Fish Recipes Ingredients Sausage-Making Techniques Brined Meat & Fish Recipes Cured Meat Recipes Appendix A: Glossary Appendix B: Great Resources Index Everything you need to master the age-old art of fermentation from home! From kombucha and kefir to sourdough and kimchi, this cookbook is your go-to guide for safe fermentation and discovering the science of probiotic foods. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. It includes: • More than 100 recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more • Helpful insights on the tools and techniques you'll need to know to safely create nearly any type of fermented food • Expert guidance from Wardeh Harmon on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters Fermented foods are currently experiencing a renaissance. People are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. The diverse chapters in this recipe book cover everything from the history of fermentation to common fermentation recipes for vegetables, fruits, grains, and even alcoholic beverages. This authoritative guide features a wide range of DIY fermentation projects that allow you to progress from simple fermented condiments like chutneys and mayonnaise to more advanced techniques such as fermenting meats and fish. Fermenting will give you all the tools you need to start making your own delicious cultured food right away and help you ease into this exciting hobby! It’s the perfect book for anyone who has thought about trying to ferment their own food. Make your own delicious cultured foods--safely and easily! Fermenting foods is an ages-old craft that's continues to enjoy a resurgence as people are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. From kombucha to kefir and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. Fermenting Foods includes these features- - More than 100 recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more, and each with detailed instructions - Helpful insights on the tools and techniques you'll need to know to safely create nearly any type of fermented food - Expert guidance from Wardeh Harmon on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters If you've thought about trying to ferment your own food, this book will help you ease into this exciting hobby! Make your own delicious cultured foods, safely and easily! Fermenting foods is an ages-old craft that's continues to enjoy a resurgence as people are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. From kombucha to kefir and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. Fermenting Foods includes these features- More than 100 recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more, and each with detailed instructions; Helpful insights on the tools and techniques you'll need to know to safely create nearly any type of fermented food; Expert guidance from Wardeh Harmon on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters. If you've thought about trying to ferment your own food, this book will help you ease into this exciting hobby! "Fermenting foods is an ages-old craft that continues to enjoy a resurgence as people are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. From kombucha to kefir and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home"-- Provided by publisher