Home Fermentation: A Starter Guide

When I thought of fermentation I thought of things like sauerkraut, but never thought of fruits, dairy, or breads until this book came into my life! It has a huge variety of recipes, facts about foods, and even the cost to make the recipes. As a granddaughter of a German I love homemade sauerkraut and I have been looking for a great basic recipe for a very long time now. Honestly some of the recipes are just scary and call for ingredients I can not even penance let a lone heard of. This book has everything that I was looking for and takes the intimidation out of fermenting. I was able to easily finish my first kraut! I have tried before but always ran into issues and did not know what to do other than throw it out. This book has a problem troubleshooting guide although I did not need to use it. We did eat the sauerkraut 3 days early, but it brought me back to Gammie's kitchen table. I still cant believe how easy it was with every step laid out for me. I cant wait for fruit season to try some of the sweet ferments. This book is already one of my favorites, but I think as the seasons change I will love it more and more. I want to add that my kids will not touch store bought sauerkraut ate the sauerkraut soup tonight. The aroma while it was cooking was amazing and colorful unlike the fart smell of store bought. I highly recommend this book for everyone! I believe that this might be my new go to wedding or house worming gift.I check back often for questions, so please feel free to ask anything that I missed and your wondering about this product.I received Home Fermentation: A Starter Guide Paperback for free for my honest and unbiased review. That has not swayed my review in any, way my review is 100% my own experience with this product.

As food costs rise and we try to find new watsys to store and keep the food we buy longer different techniques are applied. Fermentation is not one that I would have though of before reading this book because it did not seem to be a practical option. And let's be honest, fermentation did not always mean good when it came to food. Boy was I wrong about the sustainability and options that fermentation gave you as a food consumer and buyer.Fermentation is the process of converting sugars to acid or gas and allowing food to be stored longer. you body naturally uses fermentation on a daily basis so why no apply that same principle to food. By canning and using the fermentation process at home you can preserve perishable foods as well as add a flavor dimension that may have been missing from your cooking, Fermentation in as a short term goal can also be used for flavor purposes. I personally loved the carrot recipes that turned ordinary carrots into a flavorful garlic and her creation that I don't think I could have done without the fermentation process. Learning about the process can be overwhelming and the first few attempts may not succeed but I think that just about everyone can benefit from this type of food storage and flavor creation. It will also save you money in the long run by being able to store foods that may have gone bad before fermentation.I received this book complimentary for my unbiased review and opinion. Opinions expressed are 100% my own and may differ from yours.

I wanted to make healthy natural nutrient rich food at home for and with my family. Fermenting your own foods can be a healthy, fun, and nutritious hobby. My kids love to help with making things. They love the experience and feeling of making things themselves. I feel that anything you can make at home is much better than commercialized foods. So much better for you and more healthy. This book has put together a great list of resources and directions on how to ferment foods followed by recipes.I spent a lot of time with this book it was very enjoyable and informative. It is well written and easy to understand. The pictures are bright and colorful and very inviting.Fermented products are a great source of amino acids, vitamins, and minerals. The process of fermentation increases the amounts of some vitamins. Fermented milk is a great source of energetic B vitamins while fermented vegetables are a great source of Vitamin C. The process of fermentation also increases the bioavailability of these foods.This book is a must have for anyone wanting to learn how to ferment foods in the comfort of your own home.I highly recommend this book to everyone who wants to start the process of fermentation.I received this book for free in exchange for an honest and completely unbiased review.

I was interested in this book primarily because the idea of anything fermented gets me excited. But I didn't really know what I was getting myself into. I have heard of kimchi and kombucha but that was about the extent of my knowledge prior to reading this primer on fermenting food. Yes, if you mostly want to make beer and wine, there are better books for that out there.This book is about fermenting food - it starts at the beginning and is chock full of details - the health benefits, the how-to's, the expected list of equipment and ingredients and lots and lots of recipes which are all unintimidating! Katherine Green is a great guide. She is obviously passionate about her subject and got me excited about trying out home fermentation. I must say I love pickles but prior to reading this was much more focusing on canning than fermentation. This actually sounds easier than canning.What I really loved were the descriptions of the recipes, the notes that are helpful hints and the very specific list of troubles that might arise (mold, scum, etc) and the remedies for each. I received this product for free in exchange for my unbiased review. I give this book 5 stars!

Really helpful and interesting. I would recommend this to my friends.

What a great book, tried a few of the recipes, the strawberry, mint jam is gorgeous 👍👍👍

Has some useful tips

This book was a great guide for all types of ferments. The recipes are very easy to follow and don’t have complicated ingredients. Each recipe is clear and includes tips, as well as FAQ. Common issues are addressed for most of the ferments. Each section divides the recipes into types of ferments, ie sauerkraut, kefir, kvass, sourdough, etc. Overall this is a worthy book.

This is the first fermentation book I've bought...I'm just beginning to experiment with some of the recipes in it. The book is very informative and has lots of extra tips and tricks-excellent for a beginner like me!