Details

Fermenting For Dummies


Fermenting For Dummies


1. Aufl.

von: Marni Wasserman, Amelia Jeanroy

16,99 €

Verlag: Wiley
Format: PDF
Veröffentl.: 22.03.2019
ISBN/EAN: 9781119594222
Sprache: englisch
Anzahl Seiten: 336

DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.

Beschreibungen

<p><i>Fermenting For Dummies</i> (9781119594208) was previously published as <i>Fermenting For Dummies</i> (9781118615683). While this version features a new <i>Dummies</i> cover and design, the content is the same as the prior release and should not be considered a new or updated product.</p> <p><b>Want to ferment at home? Easy.</b></p> <p>Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! <i>Fermenting For Dummies</i> provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation.</p> <p><i>Fermenting For Dummies</i> gives you the scoop on the fermenting process, the tools and ingredients you'll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?</p> <ul> <li>Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee</li> <li>Covers how to ferment dairy into yogurt, kefir, cheese, and butter</li> <li>Explains how to ferment fruits, from lemons to tomatoes, and how to serve them</li> <li>Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more</li> </ul> <p>If you're interested in preserving food using this ancient method, <i>Fermenting For Dummies</i> has everything you need to get started.</p>
<p><b>Introduction </b><b>1</b></p> <p>About This Book 2</p> <p>Foolish Assumptions 2</p> <p>Icons Used in This Book 3</p> <p>Beyond the Book 3</p> <p>Where to Go from Here 4</p> <p><b>Part 1: Getting Started with Fermenting</b><b> 5</b></p> <p><b>Chapter 1: In the Beginning: Fermenting Roots </b><b>7</b></p> <p>Getting Familiar with Fermentation 8</p> <p>Fermentation throughout History 8</p> <p>Mesoamerica: Calling all chocolate lovers! 9</p> <p>Africa: Turning toxins into edible tubers 9</p> <p>Asia: Thirst-quenching and candied culture 9</p> <p>Eastern Europe and Russia: Bubbly fruit kvass 10</p> <p>Japan: The sensational soybean 10</p> <p>North Africa and Morocco: When life gives you lemons 11</p> <p>How Can Something Rotten Be Good for Me? 11</p> <p>Fermenting Essentials 12</p> <p>Pickling (and How it Differs from Fermenting) 13</p> <p>A Quick and Easy Intro to Fermenting: Making Sauerkraut 14</p> <p><b>Chapter 2: The 4-1-1 on Fermenting</b><b> 17</b></p> <p>Why Ferment? 17</p> <p>Getting Acquainted with the Good and Bad Guys 18</p> <p>Mold 18</p> <p>Yeast 19</p> <p>Bacteria 19</p> <p>Enzymes 19</p> <p>The Mechanics of Fermenting 20</p> <p>Salt curing and drying versus fermenting 20</p> <p>Vinegar and acids versus fermenting 21</p> <p>Canning versus fermenting 22</p> <p>Refrigerating fermented food 22</p> <p>Freezing fermented food 23</p> <p>Fermenting foods and drinks 23</p> <p>Avoiding spoilage 24</p> <p><b>Chapter 3: The Benefits of Fermenting</b><b> 25</b></p> <p>The Lowdown on Lacto-Fermentation and How it Helps Your Body 25</p> <p>Boosting your health with vitamins and minerals 26</p> <p>Loading up on enzymes 26</p> <p>Aiding pre-digestion 27</p> <p>Activating your foods 28</p> <p>Promoting probiotics 29</p> <p>Strengthening your immunity 29</p> <p>How Fermentation Can Make You a Better Cook 30</p> <p>Keeping it simple and easy 30</p> <p>Following the seasons 30</p> <p>Figuring Out How Much and How Often 31</p> <p><b>Chapter 4: Getting it All Together</b><b> 33</b></p> <p>Assembling Your Equipment and Tools 33</p> <p>Basic containers 34</p> <p>Essential tools and utensils 35</p> <p>Special equipment for meat fermenting 38</p> <p>Special brewing equipment and tools 39</p> <p>Keeping Everything Clean 41</p> <p>Cleaning, sanitizing, and sterilizing: Three different and important procedures 42</p> <p>Developing a cleaning work flow 43</p> <p>Getting Familiar with Common Ingredients 43</p> <p>Water 44</p> <p>Salt 45</p> <p>Sweeteners 45</p> <p>Sourcing the Best Foods for Fermentation 46</p> <p>Whole, organic, and local 46</p> <p>Considerations for meat and dairy 46</p> <p><b>Part 2: Vegetables, Fruits, Condiments, and Salsas</b><b> 49</b></p> <p><b>Chapter 5: Vegetables</b><b> 51</b></p> <p>Picking Produce for Fermenting 52</p> <p>Identifying ideal veggie choices 52</p> <p>Finding your garden delights 52</p> <p>Sourcing the healthiest produce 53</p> <p>Selecting Starters for Vegetable Ferments 54</p> <p>Mastering the Basics 55</p> <p>Preparing your vegetables 55</p> <p>Salting 55</p> <p>Packing the jars 56</p> <p>Waiting and tasting (and waiting some more!) 56</p> <p><b>Chapter 6: Fun with Fruits</b><b> 69</b></p> <p>Fermenting Fruit for Long-Term Storage 69</p> <p>Selecting Ideal Fruits 70</p> <p>Nondairy Starters for Fruit Fermentation 72</p> <p>To Add Sugar or Not to Add Sugar? That is the Question 73</p> <p>White sugar versus alternative sugars 73</p> <p>How do I know what amount of sugar to replace? 73</p> <p><b>Chapter 7: Spreads, Dips, Condiments, and Salsas</b><b> 83</b></p> <p>Reaping the Health Benefits of Homemade Condiments 84</p> <p>Experimenting with Flavor 84</p> <p>Exploring Vinegars 85</p> <p>The process 85</p> <p>It’s all about your mother 86</p> <p><b>Part 3: Grains, Seeds, Nuts, and Beans</b><b> 95</b></p> <p><b>Chapter 8: Grains</b><b> 97</b></p> <p>Getting to Know Your Grains 97</p> <p>Ancient grains 98</p> <p>Pseudo-grains (seeds) 99</p> <p>Soaking and Sprouting Grains 101</p> <p>Infamous Sourdough and Its Starter 102</p> <p>Feeding your sourdough starter with tender loving care 102</p> <p>Choosing the type of sourdough starter to use 103</p> <p><b>Chapter 9: Beans</b><b> 117</b></p> <p>Beans, Beans, the Musical Fruit 117</p> <p>Buying and storing beans 118</p> <p>Preparing beans 118</p> <p>Cooking beans 118</p> <p>Sprouting beans 119</p> <p>Fermenting beans 120</p> <p>Soy and Fermented Soy Foods 120</p> <p>Comparing tofu and tempeh 121</p> <p>Making the most of miso 122</p> <p><b>Chapter 10: Nuts, Seeds, Coconuts, and Tubers</b><b> 135</b></p> <p>Nuts and Seeds: Great Nutrition in Small Packages 135</p> <p>Selecting seeds 136</p> <p>Getting nutty 136</p> <p>Sprouting Nuts and Seeds 137</p> <p>Learning how to sprout 138</p> <p>Drying or storing your sprouts 139</p> <p>Using sprouted nuts and seeds 139</p> <p>Making Nondairy Ferments 139</p> <p>Making yogurt without the moo 140</p> <p>Culturing nondairy cheese 140</p> <p>Cracking into Coconuts 140</p> <p>Fermenting Potatoes and Other Roots 141</p> <p>Preparing cassava 142</p> <p>Talking about taro 142</p> <p><b>Part 4: Meat, Dairy, and Eggs</b><b> 151</b></p> <p><b>Chapter 11: Got Milk?</b><b> 153</b></p> <p>The Basics of Fermenting Milk 154</p> <p>Making lactose tolerable by fermenting 154</p> <p>Choosing pasteurized or raw milk 155</p> <p>Separating milk 156</p> <p>Sourcing Your Starter Cultures 157</p> <p>Serving and Storing Fermented Dairy Products 158</p> <p><b>Chapter 12: Making Cheese</b><b> 169</b></p> <p>Understanding Cheese Making Ingredients and Techniques 170</p> <p>Choosing milk 170</p> <p>All about rennet 170</p> <p>Turning milk to cheese 170</p> <p>Fermenting 171</p> <p>Colorings 171</p> <p>Salting 172</p> <p>Ripening 172</p> <p>Storage 172</p> <p>Making Soft and Semisoft Cheeses 173</p> <p>Making Hard Cheeses 173</p> <p>Serving Cheese 174</p> <p><b>Chapter 13: Meat, Fish, and Eggs</b><b> 185</b></p> <p>Choosing Meat and Ingredients for Fermentation 186</p> <p>Selecting spices, herbs, and flavorings 186</p> <p>Selecting starters 187</p> <p>Nitrates or not? 188</p> <p>Choosing Casings 188</p> <p>Natural casings 189</p> <p>Artificial casings 189</p> <p>Meat Fermentation Techniques 189</p> <p>Grinding and mixing meat 190</p> <p>Stuffing sausages 192</p> <p>Brining 192</p> <p>Curing 192</p> <p>Smoking 193</p> <p>Making Food Safety a Priority 193</p> <p>Choosing a Spot to Ferment Meat 194</p> <p>Determining space needs 194</p> <p>Controlling the environment 194</p> <p>Storing Fermented Meats 195</p> <p><b>Part 5: Beer, Wine, and Other Beverages</b><b> 205</b></p> <p><b>Chapter 14: Healing Beverages</b><b> 207</b></p> <p>Choosing Starters 208</p> <p>Finding starter cultures 208</p> <p>Using starter cultures 209</p> <p>Understanding the differences between alcoholic and nonalcoholic brews 209</p> <p>Making Natural Carbonated Drinks 210</p> <p>Ginger soda 211</p> <p>Lacto-lemonade 211</p> <p>Beet, apple, and ginger kvass 211</p> <p>Root beer 211</p> <p>Kefir 211</p> <p>Amasake 212</p> <p>Kombucha 212</p> <p><b>Chapter 15: Making Wine from Water and Fruit</b><b> 229</b></p> <p>Getting Yourself Ready to Make Wine 230</p> <p>Getting supplies 231</p> <p>Choosing grapes 231</p> <p>Understanding Wine Fermentation 233</p> <p>Primary fermentation: From juice to wine 233</p> <p>Knowing when it’s done and what to do then 234</p> <p>Post fermentation: Completing the process 235</p> <p>Storing and Aging Your Wine 235</p> <p>Finishing and Bottling 237</p> <p>Tasting and Talking about Wine 238</p> <p><b>Chapter 16: Brewing Basics</b><b> 243</b></p> <p>Gathering Your Ingredients 243</p> <p>Malt: Going with grain 244</p> <p>Hops heaven 244</p> <p>Yeast: The key to fermentation 245</p> <p>Don’t forget the water 246</p> <p>Cleaning Up Your Act: Sanitation 246</p> <p>Practicing safe sanitation 248</p> <p>Bottle cleanliness is a virtue 249</p> <p>Ready, Set, Brew: Beginners 249</p> <p>Assembling your tools 249</p> <p>Brewing your first batch 250</p> <p>Taking hydrometer readings 253</p> <p>A Primer on Priming 254</p> <p>Getting ready to prime 255</p> <p>Making primer decisions 255</p> <p>Bottling Your Brew 256</p> <p>Picking out bottles 256</p> <p>Preparing to bottle 256</p> <p>Pouring a cold one: Getting your beer into bottles 259</p> <p>Intermediate Homebrewing 262</p> <p>Using better ingredients 262</p> <p>Conditioning for better beer with secondary fermentation 262</p> <p><b>Chapter 17: Brewing Beer</b><b> 265</b></p> <p>Looking at Beer Types 265</p> <p>Ales 265</p> <p>Lagers 266</p> <p>Mixed beers 266</p> <p>Exploring Specific Types of Ales, Lagers, and More 267</p> <p>Irish red ale 267</p> <p>American pale ale 268</p> <p>Brown porter 268</p> <p>Stout 269</p> <p>English India pale ale 269</p> <p>American premium lager 269</p> <p>Märzen/Oktoberfest 270</p> <p>Traditional bock 270</p> <p>Herb, spice, and vegetable beer 271</p> <p>Christmas/winter/spiced beer 272</p> <p>Trying a Few Beer Recipes 272</p> <p><b>Part 6: The Part of Tens</b><b> 283</b></p> <p><b>Chapter 18: More Than Ten Troubleshooting Tips for Fermented Creations</b><b> 285</b></p> <p>My Fermented Food is Too Salty What Do I Do? 286</p> <p>Why is the Fermentation Taking So Long? 286</p> <p>Why are My Fermented Creations Different throughout the Year? 286</p> <p>Why is My Ferment Too Soft or Mushy? 287</p> <p>Why Isn’t My Ferment Working? 287</p> <p>Why is My Fermented Creation Too Dry? 288</p> <p>What Do I Do about Yeast or Mold on the Surface of the Ferment? 288</p> <p>What Should I Do about a Ferment Jar That’s Bulging? 288</p> <p>Why Did the Color Change? 289</p> <p>Why is My Ferment Leaking or Overflowing? 289</p> <p>Why Does it Stink? 290</p> <p><b>Chapter 19: Top Ten Benefits of Eating Fermented Foods</b><b> 291</b></p> <p>A Much-Needed Nutritional Boost 291</p> <p>Digestion, Enzymes, and Probiotics 291</p> <p>Immunity Boost 292</p> <p>Unique Flavor 292</p> <p>Money Savings 292</p> <p>Time Savings 292</p> <p>Ecological Impact 293</p> <p>Slow Food Movement 293</p> <p>Control over Your Food 293</p> <p>The Satisfaction of Doing Something Good for Yourself 293</p> <p><b>Chapter 20: More Than Ten Food and Equipment Resources</b><b> 295</b></p> <p>Cultures for Health 295</p> <p>Yolife 296</p> <p>Water Kefir Grains 296</p> <p>Wildwood Foods 296</p> <p>Miso Master 296</p> <p>Leeners 297</p> <p>Homesteader’s Supply 297</p> <p>The Sausage Maker 297</p> <p>New England Cheesemaking Supply 298</p> <p>The Sausage Source 298</p> <p>Adventures in Homebrewing 298</p> <p><b>Chapter 21: More Than Ten Tips for a Long and Healthy Life</b><b> 299</b></p> <p>Food is Medicine, So Eat to Enhance Your Health 299</p> <p>Use Alternative Sugar 300</p> <p>Reduce Plastic Use and Go BPA-Free 300</p> <p>Choose Organic 300</p> <p>Get to Know Your Farmer 300</p> <p>Be Conscious about Your Condiments 301</p> <p>Eat Whole Grains 301</p> <p>Choose GMO-Free Foods 302</p> <p>Get Protein from Plants 302</p> <p>Find Vegan Milk, Butter, and Dairy Options 302</p> <p>Learn to Love Water 302</p> <p>Index 303</p>
<p><b>Marni Wasserman</b> is passionate about real food. She inspires people to eat well and live well everyday. She shares many of her recipes and tips at www.marniwasserman.com. <b>Amy Jeanroy</b> is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site, www.thefarmingwife.com.
<ul> <li>Master the fermenting process</li> <li>Make everything from bread to yogurt to beer</li> <li>100+ recipes for fermenting at home</li> </ul> <p><b>Want to ferment at home? Easy.</b> <p><i>Fermenting For Dummies</i> provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for one of the oldest forms of food preservation. This hands-on guide gives you the scoop on the fermenting process, the tools and ingredients you need to get started, and 100+ recipes for fermenting at home. So what are you waiting for? <p><b>Inside…</b> <ul> <li>The art, evolution, and health benefits of fermenting</li> <li>What you need to get started</li> <li>Tips for picking the best produce</li> <li>100+ recipes (including vegan recipes)</li> <li>How to clean, sanitize, and sterilize</li> <li>Advice for troubleshooting fermenting creations</li> </ul>

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