Fermentation is one of the oldest forms of food preservation, and a simple way to store your garden produce and enhance its taste.
This book demystifies the process by explaining the basics: equipment, ingredients, fermenting agents and techniques.
It outlines a range of methods for fermenting fruits and vegetables, grain, meat and fish, with easy-reference charts covering dry salting, brining, whey fermenting and starter- culture fermenting.
It gives troubleshooting tips to address concerns about the look, smell or taste of fermented produce, and includes 20 recipes, ranging from cheese and sourdough bread to yogurt and beer.
Hardcover, 8 1/2" x 9", 250 pages, 2013.