Fermented Vegetables

Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting more than 60 fresh vegetables, herbs, and even a few fruits.

Author: Kirsten K. Shockey

Publisher: Storey Publishing

ISBN: 1612124267

Category: Cooking

Page: 376

View: 870

Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

Ferment Your Vegetables

In Ferment Your Vegetables, author Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ...

Author: Amanda Feifer

Publisher: Fair Winds Press

ISBN: 1627887555

Category: Cooking

Page: 208

View: 818

Ferment Your Vegetables for Flavor, Health, and Fun! Fermented vegetables are a great, healthy addition to anyone's diet. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being. From kimchi and sauerkraut to pickles and kvass, fermented foods have been part of the human diet for millennia--and are rightfully reclaiming their place at our daily table. The idea of fermenting vegetables at home can be intimidating for those who have never tried it before. The truth is, it's quite easy once you learn just a few basic concepts. In Ferment Your Vegetables, author Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required. Using only veggies, a few spices, and a glass jar, here's just a small sampling of recipes you could start making today: -Zucchini Bread Pickles -Curried Cauliflower Pickles -Pint of Pickled Peppers -Simplest Sauerkraut -Ginger Beet Kraut -Green Bean Kimchi -Wild Fermented Tomato Sauce -Bullseye Beet Kvass Ferment Your Vegetables will make beginners wonder why they didn't start sooner, and give veteran fermenters loads of new ideas and techniques to try at home. All aboard the probiotic train!

Fermented Foods

Buy this book today and learn how to make fermented vegetables

Author: Morgan Anderson

Publisher: CreateSpace

ISBN: 9781493753697

Category: Canning and preserving

Page: 144

View: 376

Do you want to learn to ferment vegetables? The fermentation process takes vegetables and turns them into probiotic powerhouses packed full of healthy microorganisms and enzymes. If you're looking to add probiotic bacteria to your diet, learning to ferment vegetables is a cheap and easy way to do it. The following topics are covered in the beginning chapters of the book: What lacto-fermentation is and what happens during the fermentation process.The four items you need to get started.The health benefits of fermented vegetables.Vegetable fermenting basics.A quick introduction to fermenting vessels, including the pros and cons of some of the more popular container types.Weighting systems and why they're important.The best types of salt and water to use.Starter cultures and why they aren't always necessary.How to tell when vegetables are done fermenting. This handy guide contains more than 35 recipes, including step-by-step directions detailing how to make the following fermented vegetables: Asparagus.Fermented shredded beets.Beet kvass.Beet kanji.Brussels sprouts.Cultured cucumber salad.Curtido.Curried cauliflower.Dilly carrots.Dilly beans.Probiotic ketchup.Kimchi.Kohlrabi pickles.5 different types of sauerkraut.Fermented cherry tomatoes and green tomatoes.and more. A number of common problems encountered during fermenting are covered at the end of the book, including mold, slime, cloudy substances at the top of the brine and vegetables that smell rotten, taste funny or go soft. Buy this book today and learn how to make fermented vegetables

Easy Fermented Vegetables for Everyone

Getting started with fermentation doesn't have to be complex. One time a friend said, "I love to cook. But fermenting, too complex for me." This is not true. There are just many particular fermentation recipes (it's not always uniform).

Author: Andrea Silver

Publisher: Createspace Independent Publishing Platform

ISBN: 9781548084783

Category:

Page: 78

View: 848

Fermentation is an addictive hobby. I ferment almost everything these days. Oh, look, a strange fruit or vegetable I've never seen before, better stick it in a jar with brine! Once you get a taste of fermenting vegetables you'll experience the same addiction . Getting started with fermentation doesn't have to be complex. One time a friend said, "I love to cook. But fermenting, too complex for me." This is not true. There are just many particular fermentation recipes (it's not always uniform). This often depends on what is being fermented, and it requires experimentation. However, with a researched cookbook, it's VERY easy to ferment, and fun too! In this book we dive into the world of fermented vegetables. I also write about kombucha and other recipes, but veggies is an excellent way to get started fermenting. It's also a GREAT way to boost your health. Fermented foods have been linked to everything from expanded gut flora and reduced gastrointestinal problems, an enhanced immune system, a greater supply of vitamins and minerals, and a lot more. If you want to get started fermenting, but you're not sure where to begin, this little book is for you! Don't forget, you can read this for FREE on Kindle Unlimited, or buy for a couple of bucks by clicking 'Buy Now!' When you download Easy Fermented Vegetables for Everyone you'll learn how to make a huge variety of fermented foods, from the rare spicy pickled lotus root to all-purpose fermented salsa. Discover recipes like: Cranberry and Fennel Chutney Andrea's Vegetable Medley Peach, Orange and Cranberry Sauerkraut Healthy Daikon Soup Lamb Steak With Fermented Moroccan Carrots And a lot more! We took extra care and time to create this cookbook for you, which also makes an excellent gift for other foodies. Order Your Copy of Easy Fermented Vegetables for Everyone today! You'll be very happy with this cookbook, or my name isn't Andrea - the Internet's most prolific recipe creator (mild exaggeration, but possibly true). > Scroll up and Download a Copy Straight to Your PC Now, Or Enjoy a High Quality Paperback Edition

Handbook of Fermented Functional Foods Second Edition

16.2.3 fooDs fermenteD By BaCteria Fermented vegetables, including cabbage, cucumber, radish, beets, ginger roots, and leafy greens, are mainly produced by mixed lactic bacteria fermentation. They are made and consumed in almost every ...

Author: Edward R.(Ted) Farnworth

Publisher: CRC Press

ISBN: 1420053264

Category: Technology & Engineering

Page: 600

View: 201

For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.

Fermented Vegetables

By reading this book you'll learn: * The benefits of eating fermented vegetables * A step-by-step guide to fermenting vegetables * How to make sauerkraut, kimchi, fermented pickles and salsa at home * Easy recipes made of fermented ...

Author: Amanda Hopkins

Publisher: Createspace Independent Publishing Platform

ISBN: 9781530909421

Category:

Page: 60

View: 773

Delicious Fermented Food Recipes If you're wondering why ferment vegetables, the answer is simple - better health from head to toe. Eating fermented vegetables can help with weight loss, better gut health, easier digestion, and improved mood. One of the most important ingredients in fermented vegetables are probiotics. These probiotics plant beneficial bacteria into the digestive system and keep everything balanced internally. Fermented Vegetables: Easy & Delicious Fermented Vegetable Recipes for Better Digestion and Health will make it easy for you to make and enjoy fermented foods at home. By reading this book you'll learn: * The benefits of eating fermented vegetables * A step-by-step guide to fermenting vegetables * How to make sauerkraut, kimchi, fermented pickles and salsa at home * Easy recipes made of fermented vegetables The fermentation process is neither expensive nor time consuming. Knowing how to ferment vegetables on your own can open up a new world of possibilities for you and your kitchen. Order Fermented Vegetables today! ---- TAGS: fermented vegetables, fermented recipes, fermented foods for health, fermented foods cookbook, fermented vegetable recipes, fermented food recipes, salsa recipes, pickle recipes, kimchi recipes, sauerkraut recipes

Molecular Techniques in the Microbial Ecology of Fermented Foods

The principal substrates used for fermented products are milk, meat and vegetables. These generate over 400 varieties of cheese (Jay, et al. 2005) and a very ample range of yogurt and fermented milk drinks, fermented Sausages as well as ...

Author: Luca Cocolin

Publisher: Springer Science & Business Media

ISBN: 0387745203

Category: Technology & Engineering

Page: 280

View: 647

With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.

Fermented Fruits and Vegetables

If conditions are optimal for normal fermentation , these spoilage yeasts are suppressed . 5.6.3 Brine salted fermented vegetables Brine is used for vegetables which inherently contain less moisture . A brine solution is prepared by ...

Author: Mike Battcock

Publisher: Food & Agriculture Org.

ISBN: 9789251042267

Category: Agriculture

Page: 96

View: 920


Fermented Vegetables

By reading this book you'll learn: - the benefits of eating fermented vegetables; - a step-by-step guide to fermenting vegetables; - how to make sauerkraut, kimchi, fermented pickles and salsa at home; and - delicious recipes made with ...

Author: Jennifer H. Smith

Publisher: Createspace Independent Publishing Platform

ISBN: 9781542440059

Category:

Page: 50

View: 628

Fermentation for Beginners We all know how delicious and aromatic fermented foods are. Fermentation saves the natural taste, aromas, and color of veggies while preserving their nutrients. The boost it gives to the good bacteria present in the veggies can give you healthier-looking skin, clear-up leaky gut, and help with weight loss. One of the most important ingredients in fermented vegetables are probiotics. These probiotics plant beneficial bacteria into the digestive system and keep everything internally balanced. This book will make it easy for you to make and enjoy fermented foods at home. By reading this book you'll learn: * the benefits of eating fermented vegetables; * a step-by-step guide to fermenting vegetables; * how to make sauerkraut, kimchi, fermented pickles and salsa at home; and * delicious recipes made with fermented vegetables. Fermenting your veggies can seem so simple and fun with this guide that you may want to add your own little twist to the recipes. Order Fermented Vegetables now! ---- TAGS: fermented vegetables, fermented vegetables creative recipes, fermented foods for health, fermentation for beginners, sauerkraut recipes, kimchi recipes, pickle recipes, fermented vegetable recipes, salsa recipes, vegetable fermented

Fermented Vegetables Guide

Fermented vegetables begin with lacto-fermentation, a method of food preservation that also enhances the nutrient content of the food.

Author: Filiberto Haurin

Publisher:

ISBN:

Category:

Page: 34

View: 366

Fermented vegetables begin with lacto-fermentation, a method of food preservation that also enhances the nutrient content of the food. The action of the bacteria makes the minerals in cultured foods more readily available to the body. The bacteria also produce vitamins and enzymes that are beneficial for digestion. Here's what you will discover: - Types Of Fermented Foods - Easy Steps to Make Fermented Vegetables at Home - What is Lacto-Fermentation - Getting Started - Equipment - Choosing Your Fermentation Vessels - Covering and Weighting Methods - Preparing Your Vegetables for Fermentation - Tips for Delicious Fermented Vegetables - Substitutions in Fermentation Recipes - Fermented Food Options and Recipe Ideas - Health Benefits of Fermented Vegetables

Handbook of Indigenous Fermented Foods Second Edition Revised and Expanded

ACID - FERMENTED VEGETABLES Acid - fermented foods must have developed when mankind started collecting and storing food . Milk undergoes an acid fermentation naturally and readily ; and as soon as man started collecting milk from ...

Author: Keith Steinkraus

Publisher: CRC Press

ISBN: 9780824793524

Category: Technology & Engineering

Page: 792

View: 404

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Fermented Foods Vol 1

Equipment you're going to need and want. How to tell when fermented foods are ready to be moved to cold storage. Burping airtight containers. Frequently asked questions. If you want to ferment vegetables, you need this book!

Author: Meghan Grande

Publisher: CreateSpace

ISBN: 9781499224832

Category:

Page: 140

View: 234

Are You Interested in Adding Probiotics to Your Diet? Scientists are just now realizing the health of the digestive system is intricately tied to the health of the entire body. Having the right types and amounts of probiotic bacteria are one of the keys to ensuring your digestive system stays in good health. Fermenting your own vegetables is a great way to take a food that's already healthy and make it even better for you. The fermentation process adds both probiotic bacteria and additional nutrients to already-healthy vegetables, creating nutritional powerhouses that will boost your immune system and have the potential to improve your overall health. Here are just some of the many recipes found in the book: Sauerkraut. Kimchi. Cortido. Fermented kale and cabbage. Fermented asparagus. Fermented Brussels sprouts. Ginger carrots. Dilly carrots and dilly beans. Lactofermented summer squash "Pickled" peppers. Cultured green tomatoes. Lacto-salsa. Miso-fermented garlic. ...and many more. In addition to providing a number of fermenting recipes with step-by-step directions, this handy guide also covers the following topics: The bacteria that live in your gut and why they're critical to good health. How to restore good bacteria to the gut. How and why fermented vegetables are more nutritious than they were prior to fermentation. Die-off: What it feels like when toxins leave the body. The many health benefits of fermented foods. Why you should make fermented vegetables instead of going to the store and buying them. Food preservation through fermentation. Safety first: How to ensure your vegetable ferments stay safe. Fermenting vegetables in 5 easy steps. How to make brine with various salinity percentages. The best types of salt and water for brine. What starter cultures are and how you can use them to your benefit. Equipment you're going to need and want. How to tell when fermented foods are ready to be moved to cold storage. Burping airtight containers. Frequently asked questions. If you want to ferment vegetables, you need this book! Click the "Buy Now" button to purchase it today.

The Fermented Vegetables Manual

Who Should Read This Book? The cautious: if you are curious but skeptical about vegetable fermentation and want science and proof to justify this practice, this book will give you reassurance.

Author: Tracy Huang

Publisher: Createspace Independent Publishing Platform

ISBN: 9781540898333

Category:

Page: 244

View: 143

Discover How to Improve Skin, Health, and Happiness with a Science-Based Approach to Enjoying Fermented Vegetables the Right Way Are you currently suffering from gastrointestinal issues, depression, lack of energy, poor immunity, weight gain, or skin problems? Did you know that fermented foods can actually help you address these problems and improve your overall health? Would you like scientific proof that reveals the incredible health benefits of fermented foods? Wouldn't it be nice that you can look and feel better simply by adding these easy-to-make foods into your diet? This book, The Fermented Vegetables Manual, gives you the science and big picture to help you understand the relationship between fermentation and your health; it also gives you a complete and detailed guide to properly and quickly make your first batch of fermented vegetables with easy-to-follow recipes and instructions. You can have your first batch ready in as little as three days. The book also shares tips on how to enjoy your fermented vegetables in fun and creative ways. You Will Discover: Why eating fermented foods can lift up your mood. What fermented foods to eat to lose weight, renew energy, and heal acne. How to drastically improve your overall health by healing your gut. How I debunk myths regarding your concerns with fermentation. A fast lane to mastering vegetable fermentation even with zero experience. How to make your first batch in five minutes and start enjoying them in three days. Common mistakes to avoid to guarantee success. Secrets of making flavorful, crunchy, and juicy fermented vegetables. Quick and easy foolproof recipes. Fun ideas to introduce fermented vegetables into your daily life. You Will Also Learn: Why bacteria are your friends and allies that make sure you look good and feel great. Why improving your gut health is a must for preventing diseases. How to improve digestion and strengthen immunity by cultivating two types of microbial communities. The importance of combining nutritional science and traditional food wisdom for optimal health. Who Should Read This Book? The cautious: if you are curious but skeptical about vegetable fermentation and want science and proof to justify this practice, this book will give you reassurance. The pragmatic: if you look to natural food to get healthy, look good, and feel great, this book shows you why fermented foods can help improve your health, skin, and happiness. The busy: if you want to live healthy but don't' have a lot of time to cook or don't know how to get started, you will receive time-saving tips in the book. The health-conscious: if you are already making healthy choices and always look for more to add to your life, this book will teach you how to have more fun with vegetables. The GAPS diet community: if you are currently learning about or following the GAPS diet, this book will further your understanding of why you should eat fermented foods. Supporting Resources: Trusted science-backed sources to ferment vegetables properly (expert interviews included) A spreadsheet to take control of your progress Chapter summaries to save your time Homework to help you reflect and take actions Downloadable checklists to keep handy Step-by-step visual instructions on making all kinds of fermented vegetables FAQs Convenient access to recommended fermentation starter kit A list of 20 (and counting) other resources on food safety, creative and fun recipes, promoting health, and more Ongoing support Get your fermented foods recipes: click "Add to Cart" (or, "Buy Now") at the top of this page.

Ethnic Fermented Foods and Alcoholic Beverages of Asia

9.6.1 Outline Tsukemono is pickled vegetables of Japan which includes two categories: traditional fermented vegetables and unfermented ones. Fermented vegetables with salt and seasonings were traditionally used to extend shelf life and ...

Author: Jyoti Prakash Tamang

Publisher: Springer

ISBN: 8132228006

Category: Technology & Engineering

Page: 409

View: 501

Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.

Microbiology and Technology of Fermented Foods

Moreover, despite the wide diversity of vegetables produced around the world, the principles involved in the manufacture of fermented vegetables are very near the same. Like other fermented foods, readily observed variations certainly ...

Author: Robert W. Hutkins

Publisher: John Wiley & Sons

ISBN: 047027624X

Category: Technology & Engineering

Page: 473

View: 936

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

Fermentation for Beginners

These probiotics plant beneficial bacteria into your digestive system and keep everything balanced internally. This book will make it easy for you to make and enjoy fermented foods at home.

Author: Savannah Gibbs

Publisher: Createspace Independent Publishing Platform

ISBN: 9781975888022

Category:

Page: 52

View: 397

Delicious Fermented Vegetable Recipes If you're wondering why ferment vegetables, the answer is simple - better health from head to toe. Eating fermented vegetables can help with weight loss, better gut health, easier digestion, and improved mood. One of the most important ingredients in fermented vegetables are probiotics. These probiotics plant beneficial bacteria into your digestive system and keep everything balanced internally. This book will make it easy for you to make and enjoy fermented foods at home. By reading this book, you'll learn: - The benefits of eating fermented vegetables - A step-by-step guide to fermenting vegetables - How to make sauerkraut, kimchi, fermented pickles, and salsa at home - 18 Easy recipes made of fermented vegetables Knowing how to ferment vegetables on your own can open up a new world of possibilities for you and your kitchen. Order the Fermentation for Beginners now! ---- TAGS: fermentation for beginners, fermentation books, fermented vegetables, fermented recipes, fermented foods cookbook, fermented vegetable recipes, pickle recipes, kimchi recipes, sauerkraut recipes

Naturally Fermented Foods

Once the vegetables have been prepared and placed in the chosen fermentation vessel, weigh the vegetables down under the brine, keeping them in an anaerobic environment during the fermentation period. Move the fermented vegetables to ...

Author: Stella Bray

Publisher: Anita D.Parekh

ISBN: 1634153839

Category: Cooking

Page: 342

View: 456

Enjoy your own homemade kefir, kombucha, cultured veggies, sprouted bread, drinks, beer, mead, natural soda, yogurt, cheese, meat, fish and much more. Master the art of home fermenting in an easy to understand and straightforward way. This NATURALLY FERMENTED FOODS book gives not only tasty recipes but also are filled with helpful tips, information important to safe fermenting, and interesting facts for the ease which not only takes the stress out of at-home fermentation but makes it fun and enjoyable process. Also covered the topics in NATURALLY FERMENTED FOODS are: 1. Introduction of needed equipment and ingredients. 2. Great reasons to start making and eating fermented foods. 3. Selecting Produce for Fermenting 4. Choosing Meat, Eggs, and other Ingredients for Fermenting 5. Essential information about fermenting veggies, fruits, grains etc. 6. Troubleshooting

Traditionally Fermented Foods

Besides choosing a decent vessel and fresh ingredients, nothing could be more critical to the quality of your fermented vegetables than weighing down the vegetables so they remain under the brine. The lactic acid fermentation process is ...

Author: Shannon Stonger

Publisher: Page Street Publishing

ISBN: 1624143458

Category: Cooking

Page: 224

View: 854

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.


How Fermented Foods Feed a Healthy Gut Microbiota

microbiota in a fermented vegetable product has not been prioritized. A commonality of vegetable fermentations, as it is done to date, is the reduction of biodiversity to accomplish a controlled fermentation that consistently delivers a ...

Author: M. Andrea Azcarate-Peril

Publisher: Springer Nature

ISBN: 3030287378

Category: Technology & Engineering

Page: 366

View: 770

This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studies on Lactic Acid Bacteria (LAB) and fermented foods, and microbiome research. The relationship between these fields, as presented by the research in this volume, demonstrates the intimate connection between fermented foods, the oral and gut microbiota, and human health. Although research has been done on the impact of diet on the gut microbiome there are no publications addressing the restorative role of food as microbe provider to the gut microbiota. This novel approach makes the edited volume a key resource for scientific researchers working in this field.