Real Food Fermentation Kindle Edition

I am only on chapter 2 and although the information by the end of the book may be valuable, I felt compelled to inform potential buyers of one thing .... it is very wordy. I'm finding the book cumbersome to read because the author is very conversational and talks about making our own food and taking control "especially at a time in history when many of us feel at the mercy of events, governments, corporations, and industrial food producers." I'm more of a 'just the facts' type of person. I want to learn about fermenting, not sit by a fireside drinking wine and having a leisurely philosophical discussion about it. I have already ordered a different book hoping for information that gets to the point faster.

I had purchased other Fermenting books before I bought this one. I should have started out with this one instead. Cover many types of foods, vegetable, milk meat etc. The best thing is that he explains what started to use and why. Also has some good recipes that don’t take much time but give good results. If you are starting with Fermentation, I would recommend this book. You might save money by not buying other books that really don’t explain what you need to know.

This is a fabulous book; I'm loving it so far! The author does a great job of taking the "scary" out of fermentation. He also does a great job offering non-mainstream information without being militant about food choices. (Not that anyone reading a book about fermentation is likely to disagree with him, but still...he's tactful, not pushy.)One of my favorite things about this book is the almost step-by-step development of it. Ferments are divided into several larger categories (like fermented vegetables vs. fermented dairy). Beyond that, though, the entire book is set up roughly from easiest or simplest to the most complicated, with chapters building on each other. That makes this a great book to work through in order (more-or-less), ferment by ferment, as a sort of textbook to learn the processes. I haven't gotten very far in terms of actually completing the recipes -- only to sauerkraut, which is first -- but that's the plan and I'm feeling more confident about learning with this book than others I've read.I would have liked to see a "what do I do when...?" section, because I did run into some issues while preparing my kraut. None of them were major, but I was thankful I had some people to ask, because I would otherwise have found myself a little "stuck." Most notably, he doesn't address (unless I missed it) how to get your food to stay under the surface of the liquid. As this is something I have consistently had difficulty with when making any preparations that involve leaving vegetable matter to sit submerged in fluid for a while, I doubt I'm the only beginner likely to run into this, and I wish he had tackled it.Still, I'm pretty excited about this book and it's beautiful step-by-step recipe photos, and would highly recommend it for beginners like me.

I just made my first jar of Sauerkraut and it was great. This is so amazing for two reasons.. one I never ever cook and two, I used to hate store bought sauerkraut. This is a well written easy read with great photos to help you though your first batches of fermentating stuff. lol. They gave me ideas on equipment (minimal but important to have the right stuff), then the recipes were drop dead simple and yet really really taste. I feel like a kitchen star! This book would make a great present for anyone interested in making their own Real food.

I checked this book out from the library and liked it so well that I bought myself a copy of it. It clearly explains how food fermentation works and includes recipes to follow. It gives you enough background information that you aren't just following the recipes, but are fully understanding how they work. I particularly like that it explains how you can adapt recipes to suit your own needs. Most cookbooks want you to use their recipes exactly, but this author encourages you to change them in ways that please you. The recipes are easy to follow and modify. They include full-color photographs of the steps so you can see what you should be doing instead of just reading about it. With it, I was able to make my own yogurt, strain it, and use the strained whey to start my own fermented vegetables. I am very happy with this book.

Right off the back, I love the feel of this book. The cover feels like a luxurious suede paper... so nice! Then, the pages have a soft matte grain (usually I don’t care about this, but it’s a nice touch. Lol). The physical comfort of the book and the authors easy to follow, conversational approach, makes me want to begin from the beginning and keep going. I don’t want to skip ahead either. It’s easy to understand and I’m learning tons of useful knowledge in every paragraph.

Well, I am a beginner at fermenting foods, so none of this was old hat to me. I've been making my own salad dressing and condiments for a while, but I wanted to take it a step further and start making my own yogurt, butter, and sauerkraut. When I started researching recipe books on fermentation, I saw several of them out there, but this one looked the most appealing to me. It really seemed to cover the basics, which is what I was after. I didn't want recipes that added grains or sugar, either, so that was another reason I choose this book. Very glad that I did. First of all, I really like the images and layout. Straightforward, yet fun to read. You can tell the author is really into this stuff, and explains everything very clearly and completely, and includes some food history, which is fascinating. There are even a couple of sections in the back of the book on fermenting beer and wine, which I thought was cool, not that I plan to ferment my own wine anytime soon, but I appreciated that little extra touch. Plan on making the sauerkraut this week. Also just ordered some raw, grass-fed milk, so plan to make my own yogurt next weekend. Now that's something you're not likely to find at the grocery store, even if you shop at Whole Foods. So very happy to have these recipes all together in one place.

I have been making LAB fermented food for about a year now, after attending a class, and bought this book as a reference. Its great! A perfect mix of 'why 'and 'how', so you can not only follow the techniques and get good results, but it explains why; that way, you can branch out on your own. Fermented foods are unbelievably easy to make; this book will help you get started, help you move along and and give you confidence to try new things.Oh, and fermented food is not only good for you, it tastes amazing (if you like sauerkraut, gherkins, or pickles of any kind - LAB food is for you). Buy it.

It is a nicely set out book with ideas beyond what you might be thinking of if you are starting to ferment. I found the recipes to have too much salt for my liking but this is just preference. There are good suggestions for the type of veggies that will work and those that won't. A good beginners book.

This book is very interesting. It gives good tricks in the case you ar new to fermenting. I also liked that it touches on many fermentation (vegetables, meat, milk, alcohol...). Everything looks yummy and you can easily build up on the suggested recipes to make your own fermentation.I want to add, some recipes will need to have some specific material but if you are interested in fermentation, I guess you already know that you will need a bit more that a chopping board and a knife for a tasty successfull fermentation!

Fantastic guide for a beginner to fermenting like myself. I love the colour photographs which provide supplementary visual representation how to proceed and what equipment one needs. A more user friendly book on fermenting I have yet to find.

I found this book to be very useful, informative and also straight forward to understand. Well illustrated throughout with clear photographs of the different stages of preparation. In years and years of good, healthy home-cooking, with an extensive and varied library of cookery books, this is the first culinary book I have read cover-to-cover and I found it fascinating! This book has definitely started a new chapter in my kitchen practices.