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portada Pickle & Ferment: Preserve Your Produce & Brew Delicious Probiotic Drinks (en Inglés)
Formato
Libro Físico
Prefacio de
Idioma
Inglés
N° páginas
184
Encuadernación
Tapa Blanda
Dimensiones
23.0 x 19.3 x 1.5 cm
Peso
0.64 kg.
ISBN13
9781510775756

Pickle & Ferment: Preserve Your Produce & Brew Delicious Probiotic Drinks (en Inglés)

Susan Crowther (Autor) · Julie Fallone (Autor) · Taylor Hill (Prefacio de) · Skyhorse Publishing · Tapa Blanda

Pickle & Ferment: Preserve Your Produce & Brew Delicious Probiotic Drinks (en Inglés) - Crowther, Susan ; Fallone, Julie ; Hill, Taylor

Libro NuevoOrigen: USA
Envío en 11 a 16 días
$ 36.560$ 21.940
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Libro Nuevo

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Lo recibirás entre Miércoles 30 de Octubre y Viernes 08 de NoViembre

Reseña del libro "Pickle & Ferment: Preserve Your Produce & Brew Delicious Probiotic Drinks (en Inglés)"

60 classic and unique recipes for probiotic-rich ferments such as sauerkraut, pickled veggies, salsas, kimchi, sourdough, jun tea, and more! Fermenting, in the simplest definition, is changing food into a healthier version of itself--a version that basically stays fresh, forever. Sounds kind of magical, doesn't it? It kind of is. Fermenting is what happens when you mix two things together: food and salt. As soon as food and salt are combined, they wake up microbes--bacteria and yeast that are living in and on the food. This book explores a specific type of fermentation: raw pickling or live-fermentation. Live-fermented foods are the healthiest to eat and easiest to make. Live-fermentation is simpler than canning and the food lasts longer than freezing. This technique saves time and energy, as it cuts down on heating and cooking. Live-fermented foods do not require refrigeration. Plus, they can stay fresh indefinitely. In addition to saving energy costs, fermenting increases a food's health benefits. Live-fermented foods are healthier than their original raw products. Vital nutrients and vitamins--often destroyed with heating--are not only kept alive, but improved. And other nutrients are actually created during fermentation. Susan Crowther and Julie Fallone offer step-by-step instructions for pickling and fermenting all kinds of produce from carrots to garlic to sweet potatoes, plus offers recipes for Live-Fermented Hot Sauce, Fermented Hot Honey, and more unique and healthy goodies. Readers will also find recipes for kombucha, jun tea, and other probiotic drinks. Finally, there's an abundance of recipes for incorporating your probiotic-rich ferments into other recipes, such as Healthier Hummus, Jun Sourdough Bread, Cultured Muffins, and even . . . wait for it . . . Chocolate Sauerkraut Cake!

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