“Introduction to Vegetable Fermentation” Manual
$17.99 $
Want to learn the why’s and how’s of fermentation to build confidence in fermenting vegetables? This 42-page manual will explain the science behind successful self-brining and brine-pickling fermentation. You’ll gain the knowledge you need to create your own fermented vegetables rather than being limited to a few recipes. Learn why fermented pickles are not the same, in any way, as canned pickles. Use this beautifully styled and photographed manual as a companion to your entrance into fermentation.
Description
Table of Contents
Part 1: FUNDAMENTALS
Food preservation at home p. 3
In a pickle about pickles p. 7
Health benefits created inside the jar p. 8
Health benefits created inside the gut p.10
Hurdles to exclude spoilage microbes p. 12
The four hurdles explained p.13
Anaerobic fermentation vessels p. 14
Part 2: BASIC TECHNIQUES
Choosing vegetables p. 17
Choosing salt p.18
Basic techniques at a glance p. 20
Self-brining How-tos p. 21
Sauerkraut from start to finish p. 22
Common issues with kraut p. 25
Brine-pickling How-tos and Recipes p. 29
Fermented vegetable drinks p. 36
Tips for beet kvass p. 39
RESOURCES
Additional information
| Weight | 0.112 kg |
|---|---|
| Dimensions | 30.48 × 22.86 × 0.7 cm |
Specifications
Dimensions: 8 1/2″ X 11″
Pages: 42 pages
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