Pickle & Ferment by Susan Crowther, Julie Fallone (.ePUB)
File Size: 62 MB
Pickle & Ferment: Preserve Your Produce & Brew Delicious Probiotic Drinks by Susan Crowther, Julie Fallone
Requirements: .ePUB reader, 62 MB
Overview: 60 classic and unique recipes for probiotic-rich ferments such as sauerkraut, pickled veggies, salsas, kimchi, sourdough, jun tea, and more! Fermenting, in the simplest definition, is changing food into a healthier version of itself—a version that basically stays fresh, forever. Sounds kind of magical, doesn’t it? It kind of is. Fermenting is what happens when you mix two things together: food and salt. As soon as food and salt are combined, they wake up microbes—bacteria and yeast that are living in and on the food. This book explores a specific type of fermentation: raw pickling or live-fermentation. Live-fermented foods are the healthiest to eat and easiest to make. Live-fermentation is simpler than canning and the food lasts longer than freezing. This technique saves time and energy, as it cuts down on heating and cooking. Live-fermented foods do not require refrigeration. Plus, they can stay fresh indefinitely. In addition to saving energy costs, fermenting increases a food’s health benefits. Live-fermented foods are healthier than their original raw products. Vital nutrients and vitamins—often destroyed with heating—are not only kept alive, but improved. And other nutrients are actually created during fermentation.
Genre: Non-Fiction > Food & Drink
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