Learning the art of fermentation is one thing. Learning how it is done around the world, in other cultures, is something else entirely. Because we believe in education at Fermentools, please read this review to see how the Korean people ferment their foods. KoreaTown Book Reveiw- A Fermented Tour Through Korean American Food Any cookbook … 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 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
Pickles are a mainstay of life. For centuries, homemakers have been fermenting cucumbers and other vegetables to serve with hard-to-digest and fatty meals. If you’ve ever thought to try pickles from other cultures, the following post will convince you to try Asian pickles. Book Review: Asian Pickles, sweet, sour, salty, cured, and fermented preserves by Karen Solomon … Read more
At Fermentools, we believe in education. That is why we like to review the best in fermenting books. To read some other excellent reviews, click here. Review of Sacred and Herbal Healing Beers, the Secrets of Ancient Fermentation, by Stephen Harrod Buhner. (Siris Books: Boulder, CO) 1998. Fermentation is an ancient art. People have been doing it … Read more
At Fermentools, we believe in education. That is why we review the best books on fermentation for you. For more book reviews, click here. Just as kids today never experienced a world without microwaves, no adult alive today was around before the invention of canning. When we think of “preserves,” the image of heat-sterilized and sugar-sweetened … Read more
Book Review: The Art of Fermentation, an In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Katz (Chelsea Green Publishing: White River Junction, VT, 2012) ★ ★ ★ ★ ★ Sandor Katz reminds us in The Art of Fermentation that fermentation is a natural process. For millennium it has been used in every … Read more
Heidi is one of the favorite books of my childhood. Reading about how Alm 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 … Read more