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Fermentation for Beginners: Easy and Tasty Recipes for Sauerkraut, Pickles, Kimchi, Salsa, and More

Fermentation for Beginners: Easy and Tasty Recipes for Sauerkraut, Pickles, Kimchi, Salsa, and More

Автор Melanie Bennet

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Fermentation for Beginners: Easy and Tasty Recipes for Sauerkraut, Pickles, Kimchi, Salsa, and More

Автор Melanie Bennet

Длина:
112 страниц
42 минуты
Издатель:
Издано:
13 мар. 2022 г.
ISBN:
9798201236816
Формат:
Книга

Описание

Fermentation for Beginners

Many people are interested in preserving their vegetables at home, and one way that's become popular is fermentation. Eating fermented vegetables can help weight loss, better gut health, and easier digestion. One of the most important ingredients in fermented vegetables is probiotics. These probiotics plant beneficial bacteria into your digestive system and keep everything balanced internally. Tie that with the taste of fermented foods, and you've got a hit.

 

This book will make it easy for you to make and enjoy fermented foods at home. By reading this book, you'll learn:

• The basics of fermentation

• A step-by-step guide to fermenting vegetables at home

• How to make sauerkraut, kimchi, fermented pickles and salsa

• 27 Easy and delicious recipes using fermented vegetables

and much more!

 

Knowing how to ferment vegetables on your own can open up a new world of possibilities for you and your kitchen.

 

Order Fermentation for Beginners now!

 

Издатель:
Издано:
13 мар. 2022 г.
ISBN:
9798201236816
Формат:
Книга

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Fermentation for Beginners - Melanie Bennet

Fermentation for Beginners

Easy and Tasty Recipes for Sauerkraut, Pickles, Kimchi, Salsa, and More

Melanie Bennet

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© Text Copyright 2022 by Melanie Bennet - All rights reserved.

This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher or author is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.

From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.

In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. By reading this document, the reader agrees that under no circumstances will any legal responsibility or blame be held against the publisher, or author, for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly.

Respective authors own all copyrights not held by the publisher.

The information herein is offered for informational purposes solely, and is universal as so. The presentation of the information is without contract or any type of guarantee assurance.

The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are owned by the owners themselves, not affiliated with this document.

Table of Contents

Introduction

CHAPTER ONE

Why Ferment Vegetables: Understanding Health Benefits

A History Lesson

The Reasoning Behind Fermentation

Health Benefits

CHAPTER TWO

How to Ferment Vegetables at Home

The Factors

Water

Salt

Cultures

Creating the Conditions

Equipment

Preparing and Storing the Food

Precautions and Troubleshooting

CHAPTER THREE

How to Make Sauerkraut

Basic Sauerkraut Recipe

Variation Recipes

Carrot Kraut

Salt-free Kraut

CHAPTER FOUR

How to Make Pickles and Relishes

Cucumber Pickles

Pickled Watermelon Rind

Pickled Onions

Relishes

CHAPTER FIVE

How to Make Kimchi

CHAPTER SIX

How to Make Fermented Salsa

CHAPTER SEVEN

Recipes Using Fermented Vegetables

Sauerkraut

Reuben Sandwich

Kapustnyak (Sauerkraut soup)

Braised Sauerkraut

Pork Chops with Sauerkraut and Apples

Turkey Kielbasa and Sauerkraut

Crockpot Sausage with Potatoes and Sauerkraut

Pickles

Potato Salad

Black Bean Tacos

Italian Antipasto Platter

Black Bean Burgers

Pickle Slaw Burgers

Pickled Salmon

Tuna Salad

Kimchi

Kimchi Fried Rice

Jjigae (Kimchi stew)

Roasted Chicken and Potatoes

Kimchi Vegetable Stew

Kimchi Fried Rice with Squid and Poached Egg

Spicy Kimchi and Chicken Noodles

Stir-Fry with Brown Rice

Salsa

Baked Salsa Chicken

Roasted Sweet Potatoes with Poached Eggs

Cod with Lime and Salsa

Salsa Meatloaf

Breakfast Burrito

Tropical Chicken Bowl

Bean Soup with Salsa

Conclusion

Introduction

Hundreds of years ago, there were no refrigerators. It was invented in the 1800s as a way of putting food on ice. Before refrigeration, food was saved in other ways. Around the world, different cultures used various methods for food preservation.

Curing is one of the most common ancient methods, though it isn't used as much today outside of smoked salmon and case meats (like ham, hotdogs,

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