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  • Essential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More - Paperback
Essential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More
Essential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More
  • SKU: 9781646115266
  • BARCODE: 9781646115266
  • VENDOR: BooksCloud

Essential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More - Paperback

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Description

by Kelly McVicker (Author)

Harness the power of fermentation with this fun (and funky) recipe book

Fermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, Essential Vegetable Fermentation has all the practical information you need to make fermentation fun, easy, and incredibly rewarding.

With a simple guide to preparing your kitchen and mastering your first ferment, you'll have your glass jars bubbling away in no time. Learn to ferment everything from whole vegetables, krauts, and kimchis, to hot sauces, chutneys, relishes, and more. Clear, easy-to-follow instructions and insightful tips practically guarantee fermentation success. And because the recipes draw on flavors from around the world, you'll always have something new and interesting to try.

Essential Vegetable Fermentation includes:
  • Fermenting 101--Learn the history, science, health benefits, and cultural significance of fermented foods around the world.
  • In a pickle--Detailed instructions and troubleshooting tips help keep your ferments on track.
  • Make It a Meal--Use the chapter dedicated to cooking with fermentation to help you incorporate your tasty ferments into soups, stews, and more.

Master the probiotic process today and enjoy all the vegetables you can ferment!
Number of Pages: 156
Dimensions: 0.5 x 9.1 x 7.4 IN
Publication Date: March 24, 2020
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