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Fermenting Foods

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Food fermentation, a traditional method of preserving and improving foods has been known to humans since 4000bc. People made their own bread, wine, cheese and of course cultured vegetables all over the world.  Sauerkraut has a German name but origins of fermented cabbage are in China. The complete idiot's guide to fermenting foods book starts with history and traditional methods. Entire chapter is dedicated to benefits of fermented foods. Did you know that they are very rich in Vitamins B and C?  They are also abundant in digestive enzymes, so cultures who traditionally eat fermented vegetables, eat them with each meal.  Above all fermented foods are known for probiotics, beneficial microbes, which help to restore healthy gut flora. And why is this important? There is a lot of scientific evidence that healthy gut nourishes the rest of the body including the immune system. Allergies, food sensitivities and intolerances and many diseases can be reversed  with a good gut health. Author explains the fermentation process in detail and warns against store bought, commercially made products which, unfortunately, lack all the beneficial qualities. The second part of the book provides a lot of recipes for fermenting vegetables, fruit, condiments, alcoholic and non-alcoholic beverages, beans and grains, cheese and noncheese dairy, meat and fish. Appendix lists more resources: books, websites, and online classes. Fermenting Foods by Wardeh Harmon is available for you in our collection. You might be also interested in the Wild Fermentation: the flavour, nutrition, and craft of live-culture foods by Sandor Ellix Katz.

image of book cover for fermenting foods