My rating: 5 of 5 stars
Out: December 21, 2021
This is an expanded edition of a book that explores the process of fermenting a wide range of foods and beverages, including – new to this edition – sourdough bread. It’s a great book for a neophyte such as myself as it covers all the basics without getting too arcane (though it does include natto and some other regional foods that may not be widely familiar.) The book provides step-by-step instructions for making sauerkrauts (and variations such as Kimchi,) yoghurt & kefir, fermented fruit condiments, beverages (alcoholic and non-,) bases / starters (e.g. vinegar,) and sourdough products (including, but not limited to, bread.) It describes some of the challenges one may run up against as well as showing what equipment one will need. It also proposes some of the ways a curious person might experiment with variations.
Color photos are used to clarify the production processes as well as to show appetizing finished products that will whet one’s appetite.
If one is looking to get into a narrow domain of fermentation, e.g. making beer or other alcoholic beverages, one may want to look elsewhere for a more specialized and in-depth guide (of which there are many.) However, this book may introduce one to ideas for brewing adventures one wouldn’t have otherwise considered.
This book is an awesome choice for someone looking to get into or to expand their food fermentation activities. It’s well-organized, beautifully presented, and – as I mentioned – not overwhelming. With the mounting evidence of the benefits of fermented foods, this is a great guide to learn more about how one can best begin producing such foods at home.
View all my reviews