DIY Fermentation: Over 100 Step-By-Step Home Fermentation Recipes
Katherine Green
Language: English
Pages: 166
ISBN: 2:00279594
Format: PDF / Kindle (mobi) / ePub
Simple DIY Ferments that Prove Homemade is Always Better
Fermentation has given us some of the food world's most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and step-by-step recipes provide the basic skills you will turn to again and again as you experiment with nourishing ferments at home. Work your way through a wide range of do-it-yourself fermentation projects with:
100+ recipes to make your own sauerkraut, kimchi, pickles, kefir, yogurt, vinegar, kombucha, hard apple cider, and more
Recipes ranging from beginner to advanced to put your skills to the test
Detailed troubleshooting guides to ensure fermentation success
Insider tips and anecdotes from fermentation experts
Step-by-step illustrations to stay on track
A bonus chapter integrating homemade ferments into everyday cooking
Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.
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refrigerator, where it can be stored for up to 3 weeks. KIMCHI MAKES: 1 QUART PREP TIME: 15 MINUTES PREP TIME, 12 HOURS RESTING FERMENTATION TIME: 3 TO 6 DAYS BEGINNER With this simple recipe, kimchi can easily become a regular addition to your table. The benefit of making it yourself is that you are able to bend the recipe to suit your taste, adding or subtracting Korean ground hot pepper based on your desired heat level. As with other vegetable ferments, kimchi can be stored for long
before draining for added flavor, mix the kefir with � teaspoon salt and your favorite herbs or ingredients, such as basil, oregano, thyme, parsley, or even puréed sun-dried tomatoes. YOGURT MAKES: 1 QUART PREP TIME: 10 MINUTES FERMENTATION TIME: 12 TO 24 HOURS INTERMEDIATE Unlike many other dairy ferments, yogurt requires incubation at a higher temperature, making it a slightly more difficult project. But there are many ways to achieve this temperature at home that don’t require fancy
over the course of several days to become a bubbly, growing mass. It may seem like a lot of work to continually add more flour to “feed” the starter, but after you gain a little experience, it will take just a couple of minutes. Once you get it going and take proper care of it, your sourdough starter can continue to inoculate future batches and create many delicious baked items in its lifetime. 1 cup whole wheat flour 8 cups unbleached all-purpose flour, divided 4½ cups water, divided, at room
sea salt on to all sides of the pork, and then press any remaining herb-and-spice mixture into the meat. 3. Place the pork belly into a plastic zippered bag, pushing out as much air as possible before sealing the bag. Place the bag in the refrigerator for several days. When the belly begins to lose some moisture, begin checking it for readiness—wait for the meat to become firmed, similar to the feel of a flexed muscle. This process should take about 1 week. 4. Remove the belly from the bag, and
crush the garlic by placing the knife on the bowl, holding it in place with one hand, and hitting the side of the blade with your opposite palm. Lift the knife and chop the garlic into small pieces. Add this to the olive oil. 3. Add the greens to the bowl, and stir together using a large spoon to coat them evenly. Sprinkle the salt and pepper over the greens and mix again. 4. Cut the lemon in half, and using a small strainer to catch any seeds, squeeze all the juice from the lemon into the