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The Complete Idiot's Guide to Fermenting Foods: Make Your Own Delicious, Cultured Foods Safely and Easily (Complete Idiot's Guides (Lifestyle Paperback)), by Wardeh Harmon
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About the Author
Wardeh Harmon lives with her husband, Jeff, on five and a half gorgeous wooded acres, which they are in the process of turning into a productive homestead. They raise a dairy cow, chickens, and goats. Wardeh's passions are healthy cooking and sewing practical wool garments, although she loves to create just about anything from scratch, should the mood hit right. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheese making, and fermentation on her site GNOWFGLINS.com. GNOWFGLINS is an acronym that stands for embracing "God's Natural, Organic, Whole Foods, Grown Locally, In Season."
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Product details
Series: Complete Idiot's Guides (Lifestyle Paperback)
Paperback: 320 pages
Publisher: Alpha; Complete Idiot's Guides edition (April 3, 2012)
Language: English
ISBN-10: 1615641505
ISBN-13: 978-1615641505
Product Dimensions:
7.4 x 0.7 x 9.2 inches
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
224 customer reviews
Amazon Best Sellers Rank:
#45,535 in Books (See Top 100 in Books)
The Complete Idiot's Guide to Fermenting Foods is a "Must Own" for several categories of people. If you are wanting to live a healthier and more vibrant life, then this book is a must. If you are a homesteader and you want to more efficiently and cost-effectively store the product of your homestead, then this book is a must. If you are like me - an Off Off-Grid farmer - and you want to preserve food without the necessity of heat and/or freezing, then this book is a must. If you want to keep alive the living enzymes, vitamins, and other beneficial pro-biotics in your food, then this book is a must. I can think of no other book on the market that has everything you need to know RIGHT NOW about Fermenting Foods besides Wardeh Harmon's excellent book. I received mine and immediately started reading through the processes and recipes. As I write this, the peppers and tomatoes and onions are days from being ready to harvest, and I am studying Wardeh's lacto-fermented salsa recipes so that I can make the most of what I get from my garden. The book is well-written, expertly edited, and easy to follow. Even if you've never lacto-fermented any foods in your life, you can do it with this book. I can tell you now that my root cellar will be swelling with delicacies later this summer, and it's all thanks to Wardeh and this book. Thank you Wardeh for your work!Michael Bunker - author of Surviving Off Off-Grid
Great info, nicely organized, and a tremendous starter's guide! I now have two quarts of einkorn sourdough starter ("wild yeast") and we are in love with the Alaska Pancakes (we cook like Dutch Babies in a convection oven...so easy and healthy!) recipe. Well, quite a lot of the recipes, actually. Highly recommend this book for those wanting to know how to ferment foods and don't want to wait to learn. LOL This guide teaches you as you're doing it. Loving my purple sauerkraut, and we're replacing all commercial yeasts with our wild yeast. It's terrific!
The Complete Idiot's Guide to Fermenting Foods is an amazing resource for folks interested in fermenting (or pickling) foods naturally, without heat. It covers fermentation of fresh, raw vegetables and fruit, as well as the making of natural soda and other fermented beverages, and goes on to cheese-making, and even making fermented meat products.I am a raw vegan, so I was quite pleased to find that, although the author recommends "whey" as a fermenting agent, she offered a raw vegan alternative (water kefir). I may try the water kefir at some point, but I will probably still use my usual fermenting agent of probiotic powder, which has served me well from my first batch of sauerkraut.The wealth of information, as well as the bibliography, and included links to sites which offer recipes and/or further links to informational sites, and, also, to suppliers of materials and equipment, make this book an outstanding addition to the home fermenter.If you are interested in making brine fermented fresh vegetables and fruit, this book would be a good place to start (although we know that you are not an idiot). I will definitely keep it on the go-to shelf, along with Sandor Katz's Wild Fermentation, which is my raw living foods fermentation bible.Margaret Gamezprettysmartrawfoodideas.wordpress.com
Hi - I have been pickling for a few years & have been buying fermented foods for many years (I guess we all do) in any case, this year was the year I started fermenting. To start this process I needed to study, so I bought the The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World book; I had heard a wonderful interview with him on NPR one day ... maybe that was the spark that ignited the realization that I could ferment too ... his book is fascinating & full of interesting historical information and extremely full but there are no real recipes or actual steps to fermenting ... which, as I've gotten more bold, is helpful.I needed a book that had actual steps & recipes, and that was why I bought this book The Complete Idiot's Guide to Fermenting Foods. I like the step by step recipes. I like the clear observations of what can happen and what to expect. Most recipes do include lacto-fermentation .... and there is a convincing reason earlier in the book ... but if you're not up to all that she does tell you how to do every recipe without the lacto-part; although after reading about lacto-fermentation I do feel it si probably a really good way to go.The Nourishing Traditions book has a very good description of lacto-fermenting, and I have enjoyed her book quite a bit; every food chapter has reasons for making those health choices in the side-pafe of the recipe & it's a very good read ... her recipes are often the longest way of doing things ... I've been making beef stocks for years & years and her recipe is good, but I never take or have the time to roast the bones, I never waste wine in stock and I only have time to cook a stock for 11 hours max and sometimes only 8 I think she was recommending far more than 11 hours ... and many of her recipes are the absolute best & most complicated way of doing things.Since starting to ferment I have made a delicious batch of mead, mostly using Sandor katz's book; it is effervesent & delicious! This weekend I am making a big batch of saurkraut. I have also made wonderful kimchi.Have a good day!
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