Traditionally fermented foods
Subtitle: innovative recipes and old-fashioned techniques for sustainable eating
By: Shannon Stonger
Publisher: Page Street Publishing
Published: 2017
Language: eng
Number of pages: 224
ISBN-13: 9781624143304
Subjects: Cooking (Fermented foods)
Description: Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon's authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
Notes: Includes bibliographical references (page 218) and index.
Table of contents: title: The basic fermentation process; title: Vegetables; title: Grains; title: Dairy; title: Beverages; title: Condiments.