Fermentation enthusiasts and culinary explorers, gather ’round! If you’ve ever found yourself captivated by the magic of microorganisms and the transformative power of fermentation, you’re in for a treat. In today’s blog post, we’re diving deep into the world of fermentation by reviewing three of the most popular and influential books on the subject. Whether … Read more
Fermentation for Beginners, by Julie Eldred, is a cookbook for fermented food with recipes for kraut, kimchi, créme fraiche, water kefir, and other fermented beverages. My favorites are the ones that combine regular ingredients with fermented ingredients, such as a pea salad with bacon and créme fraiche, spicy and creamy potatoes, and several fermented fruit salad recipes. … Read more
At Fermentools, we want you to have the much knowledge about fermenting foods as possible. That is why we like to share different resources with you. I hope you enjoy this review of Classic Sourdoughs: A Home Baker’s Handbook. So many people have given up on bread. Bread has been blamed for everything from indigestion, diarrhea, constipation, … Read more
At Fermentools, we believe in education. Learning all you can about fermentation, whether its the food you’re interested in eating or not, whether its your culture or not, will help you to understand the entire process. Enjoy this review of a book on water kefir. If you want to get started with water kefir, you … Read more
Asian cuisine is a rich tapestry of flavors, colors, and traditions that have been captivating the taste buds of food enthusiasts around the world. In the heart of this culinary journey lies a hidden gem – the art of pickling. From the tangy, crunchy kimchi of Korea to the delicate, aromatic pickles of Japan, the … Read more
Do you make kombucha? If you do and struggle with it, or if you don’t make kombucha because you’re not quite sure if it’s safe or easy, read this post. Chris’ review of The Big Book of Kombucha will prompt you to read the book. And from there, you will be a kombucha aficionado. I’ve … Read more
Heidi is one of the favorite books of my childhood. Reading about how Alm’s Uncle took the milk from his goats and made cheese inspired me, even at 10 years old. The nourishment of that raw milk cheese not only made Heidi flourish but restored the crippled Clara. Today, however, cheese is considered a corrupted food. Diet … Read more