Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to experimentation with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. Easy-to-follow information that is both technical and practical. This book seeks to help readers improvise and adapt new knowledge to safely create novel flavors and unique fermented foods, using beer when possible.
Inhaltsverzeichnis
Foreword
Introduction
Chapter 1: About Fermentation
Chapter 2: Techniques
Chapter 3: Bread (Straight doughs)
Chapter 4: Bread (preferments and sourdough)
Chapter 5: Fermented Veggies
Chapter 6: Hot sauce, relish, and chutney
Chapter 7: Dairy
Chapter 8: Meat
Chapter 9: Vinegar
Chapter 10: Kombucha
Appendix A: Equipment
Appendix B: On salt
Appendix C: Bibliography and Recommended Reading
