| Description |
1 online resource (375 pages) : color illustrations |
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text file rda |
| Contents |
Dipping into the brine : fermentation fundamentals -- Mastering the basics : kraut, condiments, pickles, and kimchi -- In the crock : fermenting vegetables A to Z. Garden vegetables and herbs. Foraged vegetables. Fruits -- On the plate. |
| Summary |
Fermented foods are a delicious, healthy addition to any diet, including the Paleo diet. They're full of nutritious bacteria and probiotics that aid in digestion and boost the immune system. A classic preserving method, the laco-fermentation process yield nutrient-dense live foods packed with vitamins, minerals, enzymes--and flavor!--and is easy enough for complete beginners. |
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Shares recipes and techniques for making sauerkraut, pickles, kimchi, and other condiments, as well as for fermenting a variety of homegrown and foraged vegetables. |
| Bibliography |
Includes bibliographical references (pages 364-366) and index. |
| System Details |
Requires Boundless App. |
| Subject |
Fermented foods.
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Vegetables -- Preservation.
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Canning and preserving.
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Canning and preserving. |
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Fermented foods. |
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Vegetables -- Preservation. |
| Genre |
Cookbooks.
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Electronic books. |
| Added Author |
Shockey, Christopher, author.
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| Other Form: |
Electronic reproduction of (manifestation): Shockey, Kirsten. Fermented vegetables North Adams, MA : Storey Publishing, [2014] 9781612124254 (DLC) 2014020893 (OCoLC)863195063 |
| ISBN |
9781612124261 : $24.95 |
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1612124267 : $24.95 |
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