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Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods (Englisch) Taschenbuch – 27. November 2013

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Amazon.com: 96 Rezensionen
143 von 146 Kunden fanden die folgende Rezension hilfreich
Not really for "Beginners" 9. Juni 2014
Von Elizabeth Van Pelt - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
I have been fermenting things for a few years, but I remember how scary it was when I was just starting out. I looked for step by step instructions and photos showing how-tos and finished products. If you have never been exposed to home fermenting before you really need that kind guidance to feel comfortable with the process, at least I did - I mean, what if I did it wrong and poisoned my family?? How small do I chop or shred? Is it supposed to look like that? (I threw away my first batch of Kimchi because it looked weird - turns out it was probably fine) Now of course I know fermenting is perfectly safe (and easy), but I remember those early days.

I bought this because it had recipes that I couldn't find in my other fermenting books (miso, tempeh, rootbeer, etc.). While I generally like what I see recipe-wise I don't think this is a good beginner book; there is too much left out of the instructions for someone just starting out - things like weighing down veggies during the ferment. It is mentioned in the chapter intro, but not in the recipes. People that have even a little fermenting experience will know this and do it without being specifically told each time, but newbies really need that in the recipe. The recipe for Kombucha says to cover vessel with cheesecloth, but if you do that with a single layer of run of the mill cheesecloth all you will be creating is a fruit fly buffet. There are no photos or drawings in this book for guidance - no big deal if you know the basics of fermenting, but for a real beginner no how-to images can be a source of frustration.

I found an error in the recipe for rootbeer - it has you add the ginger bug just 10 minutes after the liquid is taken off of simmer. Big oops - that's a sure way to kill your bug. They have you add the bug after cooling too - clearly this is an editing error, but a newbie wouldn't know this.

I do like the variety of recipes, but for real beginners I would suggest starting with "Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen". It has tons of photos and excellent step by step photo instructions for those new to fermenting.
18 von 18 Kunden fanden die folgende Rezension hilfreich
DIY Greek-Style Yogurt, buttermilk, and vinegars to name a few! 23. Dezember 2013
Von M.Key - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
I have done some really basic bottling of vinegar with hot peppers but this book is great for going to the next level right down to actually making your own vinegar from scratch and all in an easy to follow manner. I especially enjoyed the section on making your own vinegars, simple and precise, definitely will be making the vinegar that comes from the scrapes (core and skin) of pineapple. There is also a neat beverage chapter with beer, mead, and natural soda formulas. Simple to follow recipes grab it for your kitchen!
25 von 27 Kunden fanden die folgende Rezension hilfreich
Interesting and informative 25. Dezember 2013
Von Karen Monroe - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
This is a very interesting book. I found it to be informative and loaded with all types of foods I never thought of fermenting or pickling. I will be looking forward to the summer months to try new vegetables in new ways. Also, meats, eggs and fish prepared in ways never imagined. I have heard of some of the dairy and tea fermentation recipes, but having everything in one place is really helpful. The instructions, while clear are not all "easy" but all are healthy alternatives to store bought foods and the tools needed seem to be readily available in a local hardware store or grocery. This seems like new territory for the average kitchen cook, but sounds like a fun adventure to embark upon.
24 von 26 Kunden fanden die folgende Rezension hilfreich
Fermentation for beginners 26. Dezember 2013
Von Dr. Jacqueline A. Alkire - Veröffentlicht auf Amazon.com
Format: Taschenbuch Verifizierter Kauf
This introductory book on fermentation not only explains what fermentation is but it also explains why it is good for our bodies. It continues that those cultures that have fermented foods in their diet, such as pickles and yogurt in Asia, live longer than those cultures that do not have fermented foods. The text adds that fermented foods promote immunity and aid in digestion--even with those foods such as nuts and seeds--which need yogurt or other fermented foods to help in digestion.
The book also contains information on yeasts, fungi and fruits in addition to alcoholic and nonalcoholic beer and wine. Instructions are included to ferment lots of edible items. It is an educational resource for fermentaion.
Dr. Jacqueline A. Alkire
11 von 11 Kunden fanden die folgende Rezension hilfreich
For Cooks Who Are Health Conscious 19. Dezember 2013
Von Rosa - Veröffentlicht auf Amazon.com
Format: Kindle Edition Verifizierter Kauf
Fermentation for Beginners is truly the “step by step to fermentation and probiotics” that its title claims to be. The beginning chapters capture the interest of any reader with the historical beginnings of the fermentation process developed by our European, Asian and Greek ancestors.
By Chapter 3, there is a departure from the evolution of fermentation to the explanation of the role each basic ingredient plays within the process. The different strains of bacteria and fungi, that greatly contribute to the healthy fermentation of vegetables, fruits, dairy or even alcohol, clarifies to the consumer how milk becomes cheese or grapes become wine. Much detail is given, and the peak of interest and use of the recipes provided, is likely to come from the more experienced cook.
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