Ferment a Practical Guide to the Ancient Art of Making Cultured Foods

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Community Reviews

 · 139 ratings  · xiii reviews

Start your review of Ferment: A Guide to the Ancient Fine art of Culturing Foods, from Kombucha to Sourdough

Mar 09, 2022 Yaaresse rated it information technology was ok

Equally usual, my rating for cookbooks is based mostly on whether I volition always cook from it, whether I felt it was trustworthy or accurate.

I don't know enough nearly fermentation to accept an opinion on the 2nd factor, although I did see some things that gave me a hard pause involving mushrooms, and it sure seemed similar at that place was a lot of vague "simply endeavour unlike things and see what happens."

As for the first gene, the "volition I use information technology" indicate, nah. I'm not that committed to the idea of so many projec

As usual, my rating for cookbooks is based mostly on whether I will ever cook from it, whether I felt it was trustworthy or accurate.

I don't know enough about fermentation to take an opinion on the second factor, although I did see some things that gave me a hard pause involving mushrooms, and it certain seemed like there was a lot of vague "simply endeavor dissimilar things and see what happens."

As for the first factor, the "will I utilise it" point, nah. I'm not that committed to the idea of so many projects that need babysitting, and I'm definitely not going to give up counter infinite for it. Information technology was an interesting read, merely, for me, non a useful one.

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May 25, 2021 Stephanie rated it it was amazing

Quick, inspiring read about the interesting history on fermentation, the benefits and applied how-to tips as to not get overwhelmed and recipes. It inspired me to easily incorporate fermented foods into my diet on a regular basis.

After a month of intentional fermentation incorporation, I can easily find positive changes in my digestive system. This book also gave me the confidence to try my hand at a simple ferment, that I'm happy to report was a success!

Quick, inspiring read about the interesting history on fermentation, the benefits and applied how-to tips as to not become overwhelmed and recipes. It inspired me to easily comprise fermented foods into my diet on a regular basis.

Subsequently a month of intentional fermentation incorporation, I tin can hands notice positive changes in my digestive arrangement. This volume also gave me the confidence to try my hand at a unproblematic ferment, that I'chiliad happy to study was a success!

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Apr 14, 2021 Shawn rated it it was amazing

Fermented foods/beverages are a means of preserving foods in a uncomplicated effective and safety way that has been around since before recorded history. People born 80 years ago knew how to not just brand fermented foods but consumed them regularly just these foods and this knowledge is not as mainstream today.

Fermented foods are a key part of gut wellness and more than and more and more studies are coming out on the benefits of fermented foods and their probiotics good bacterial every twenty-four hour period.

Enter Holly Davis, t

Fermented foods/beverages are a means of preserving foods in a simple effective and safe way that has been effectually since before recorded history. People born 80 years ago knew how to not merely make fermented foods just consumed them regularly but these foods and this knowledge is not as mainstream today.

Fermented foods are a central part of gut wellness and more and more and more studies are coming out on the benefits of fermented foods and their probiotics practiced bacterial every twenty-four hour period.

Enter Holly Davis, the book's author. Holly has been working with ferments (both personally and professionally) for 44 years and her volume is the best source of data I take plant on ferments to date. The book is divided upwardly past fermenting method (actuate, capture, steep, infuse, leaven, incubate, and cure) which I acknowledge seemed a tad weird at first, just when you read the recipes and advice of those methods together you are left with an almost intuitive knowledge of how to practice these types of ferments. While Holly provides plenty of recipes and instructions her overall goal is to provide usa with a depth of data (done in an like shooting fish in a barrel and readable way) and then you can go off on your own and safely create your ain ferments and recipes.

I take been playing around with ferments for a bit...then many of the issues I have encountered (example below) are clearly addressed and explained in the volume. I enjoyed reading about the history of various ferments and understanding WHAT and WHY things are happening and this has greatly increased my own knowledge and confidence when it comes to fermenting.

For example, when I fermenting milk Keefer, my milk was fermenting likewise fast which meant I had likewise much production, also quickly, and the milk was too bitter for my taste. Afterward reading the book I understood that I should have been using almost ane tablespoon of grains to 2 cups of water.. and I had about viii times likewise many keefer grains in my milk (milk keefer grains multiply a lot faster than bunnies!) which was causing my problems. She also provides bully advice on how to take a pause from keefer (giving options for short to long breaks) and not bad information on ways to utilise keefer that audio absolutely wonderful. Secondary milk buzz ferments, cultured clotted cream, creme fraiche, cultured butter & buttermilk, and chemical compound butters, filjolk.. Oh my!

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Comprehensive. This is a great resource for anything cultured or fermented. Learn to make your own almond milk, kefir, kimchi, vinegar, shrub, kvass, olives, buttermilk, kombucha, leaven, sourdough, yogurt, tofu, feta cheese, pickles, sauerkraut, and more than. Includes tips, recipes, suggested equipment, and a resource guide on where to find the equipment, along with a helpful glossary of terms and ingredients.

May 28, 2020 Maria rated it it was astonishing

Beautiful book, beautiful recipes with very interesting information, easy to follow and seems very accessible with basic ingredients for anyone to do. I read the whole book front to back (who knew cookbooks could be so enthralling?) and am incredibly excited to endeavor these recipes. Also has a dandy section on sourdough - one of the nicest I've read for not being a specific sourdough/bread cookbook. Highly recommend this i. Beautiful book, beautiful recipes with very interesting information, easy to follow and seems very attainable with basic ingredients for anyone to practise. I read the whole book front end to back (who knew cookbooks could be so enthralling?) and am incredibly excited to try these recipes. Besides has a great section on sourdough - 1 of the nicest I've read for not existence a specific sourdough/staff of life cookbook. Highly recommend this i. ...more

such a good trove of recipes, volition definitely be rereading when i accept more kitchen space

herbed cashew and pepper spread
ginger bug
natural sodas
hot tumeric+lime+pepper ginger bug
apricot and peach fruit wine
peppery tumeric tonic
raw berry shrub
water kefir
strawberry+cinnamon booch
hot chili paste
black edible bean tempeh

Apr 01, 2022 CJ rated information technology really liked it

A useful book to have for dwelling fermenting enthusiasts. All-time equally a resource, solid information.
Some of it rather basic for long time fermentation 'scientists' but refreshing on old knowledge and having some new on manus is great.
Glad I added it to my library. A useful book to accept for home fermenting enthusiasts. Best as a resource, solid information.
Some of it rather basic for long time fermentation 'scientists' only refreshing on erstwhile knowledge and having some new on manus is great.
Glad I added information technology to my library. ...more

Mar 03, 2020 Quinton rated it really liked it

Excited to kickoff fermenting

I actually read this book from encompass to comprehend, which I don't retrieve was the intent, but I really enjoyed it. I'1000 already an agile fermenter, only I haven't tried most of what is in here, and I'm excited to requite information technology a become.

Admittedly gorgeous from showtime to finish. A work of art in the world of cookbooks. This is the fermentation bible and I loved the way she put it together. The titles and sections were brilliantly done. I bow to her greatness.

Later on reading that expert leaner is necessary for proficient health and that fermented foods feed adept bacteria, I decided to learn most fermenting. Holly Davis summarizes the history of fermented foods and how to make them. She includes a broad range of fermented foods from many cultures with over 120 recipes. Brewing, infusing, dehydrating, and baking for the habitation is easy and possible. 100 photos, how to's, and charts are included. It is a wonderful reference book besides.

See the highlights and not

After reading that good bacteria is necessary for good health and that fermented foods feed practiced leaner, I decided to learn about fermenting. Holly Davis summarizes the history of fermented foods and how to make them. She includes a broad range of fermented foods from many cultures with over 120 recipes. Brewing, infusing, dehydrating, and blistering for the home is easy and possible. 100 photos, how to's, and charts are included. It is a wonderful reference book also.

See the highlights and notes from the volume itself.

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Cute pictures, neat ideas.

Hello I'm Holly.

I am a wholefood chef, author and educator. I teach face-to-face classes and in 2020 I am introducing a new digital course.

In 1985, along with Willem Venter, I co-founded Sydney's Iku Wholefoods. I began my fermentation journeying every bit a teenager, using mum'south linen cupboard and whatever spare bench I could to business firm delicious fermenting pickles, cheeses and drinks.

I have been making these food

Howdy I'g Holly.

I am a wholefood chef, writer and educator. I teach face-to-face classes and in 2020 I am introducing a new digital course.

In 1985, along with Willem Venter, I co-founded Sydney'southward Iku Wholefoods. I began my fermentation journey as a teenager, using mum'southward linen closet and any spare bench I could to house delicious fermenting pickles, cheeses and drinks.

I have been making these foods and instruction others how to cook and ferment wholefoods for over 40 years. I am never happier than when I am sharing my knowledge, SCOBYs and starters with the curious, and honey that the maxim 'yous never acquire less' is indeed truthful.

Ferment - A Guide to the Aboriginal Art of Culturing Foods - at present sits beside my first book, Nourish.

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