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Fermented foods have proven beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What's more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants and antibiotics is actually making us more, not less, susceptible to illness and allergies. Regular inclusion of fermented foods in the diet naturally combats bad bacteria and strengthens the immune system. Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism. Author Deirdre Rawlings includes 75 delicious recipes that show readers how to ferment everything from meats to vegetables, fruits and dairy. She explains how to use each for specific health benefits, such as balancing the body's PH, increasing enzyme production and strengthening immunity.
Author: Deirdre Rawlings
An Unlikely Vineyard tells the evolutionary story of Deirdre Heekin’s farm from overgrown fields to a fertile, productive and beautiful landscape that melds with its natural environment.
Is it possible to capture landscape in a bottle? To express its terroir, its essence of place—geology, geography, climate and soil—as well as the skill of the winegrower?
That’s what Heekin and her chef/husband, Caleb Barber, set out to accomplish on their tiny, 8-acre hillside farm and vineyard in Vermont.
But An Unlikely Vineyard involves much more. It also presents, through the example of their farming journey and winegrowing endeavors, an impressive amount of information on how to think about almost every aspect of gardening: from composting to trellising; from making cider and perry to growing old garden roses, keeping bees, and raising livestock; from pruning (or not) to dealing naturally with pests and diseases.
Challenged by cold winters, wet summers and other factors, the Heekins set about growing not only a vineyard, but an orchard of heirloom apples, pears and plums, as well as gardens filled with vegetables, herbs, roses and wildflowers destined for their own table and for the kitchen of their small restaurant. They wanted to create, or rediscover, a sense of place, and to grow food naturally using the philosophy and techniques gleaned from organic gardening, permaculture and biodynamic farming.
Accompanied throughout by lush photos, this gentle narrative will appeal to anyone who loves food, farms, and living well.
Author: Deirdre Heekin
Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation.
Author: Lee W. Janson
Preserving the harvest doesn't have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into delicious beverages to drink fresh or preserve for later -- a healthy and inexpensive alternative to store-bought drinks. Drink the Harvest shows you how to create juices, ciders, wines, meads, teas, and syrups to savor any time of year. From strawberry juice to pear cider, dandelion wine to spiced apple mead, citrus peel tea to kombucha, you'll love these delicious recipes. You'll even discover how to create your own backyard beverage garden and how to harvest ingredients for maximum flavor and quantity.
Author: Nan K. Chase, DeNeice C. Guest
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.
Author: Amanda Feifer
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. This gorgeous, fully photographed cookbook includes chapters covering fruit and vegetables, milk, pulses, baking, and drinks that will introduce you to unique new flavors (as well as traditional fermented vegetables, such as German Sauerkraut and Korean Kimchi).
Author: Charlotte Pike
Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches … even just a single pint.
Author: Kirsten & Christopher Shockey
Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts and carrots. Making homemade fermented foods is simple and delicious. With 85 recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak Over Spicy Noodles, Fresh & Fermented makes it easy to include these healthy foods in every meal.
Author: J. O'Brien, R. Climenhage
Do you have questions about preserving food? Sherri Brooks Vinton has the answers! In this handy Q&A reference, she answers 399 of the most commonly asked questions about canning, pressure canning, refrigeration, freezing, drying and fermentation, including how to apply these techniques to specific fruits and vegetables. She also addresses setting up your kitchen, choosing the best varieties for your needs, making substitutions, and much more. With this kitchen companion in hand, even complete beginners will soon be putting up the harvest, safely and easily.
Author: Sherri Brooks Vinton
With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
Author: Sandor Ellix Katz
Whether as a way to manage challenging economic times or retain a garden's bounty, root cellars are making a big comeback.
This book takes a fresh look at the art, science and romance of building and stocking a root cellar. There are detailed, illustrated construction guides for making four different kinds of root cellars that are functional and attractive. These include never-before-seen models for apartment and condo dwellers and home owners without a basement.
The Complete Root Cellar Book provides technical information on using photovoltaics (solar cells) and other energy technologies to enhance a root cellar's performance and ecological sustainability. It also includes must-know information on how to choose, store and manage a supply of fruits, vegetables, nuts and preserves.
The book features 100 recipes that call for stored produce, many of which also make use of the root cellar's specific environment, such as sauerkraut and barrel-fermented dill pickles. These classic dishes, many with new twists, include:
Author: S. Maxwell and J. MacKenzie
Covering everything from cooking, canning and preserving to making your own nontoxic home and personal care products, this fresh take on modern homemaking will help you make the most of your time, effort and energy in the kitchen and beyond.
Author: Erica Strauss
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