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The Complete Idiot's Guide to Fermenting Foods Paperback – Apr 3 2012


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Product Details

  • Paperback: 320 pages
  • Publisher: Alpha (April 3 2012)
  • Language: English
  • ISBN-10: 1615641505
  • ISBN-13: 978-1615641505
  • Product Dimensions: 18.9 x 1.9 x 23 cm
  • Shipping Weight: 499 g
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: #16,679 in Books (See Top 100 in Books)

Customer Reviews

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6 of 6 people found the following review helpful By Rachel on Nov. 23 2012
Format: Paperback Verified Purchase
Whether you are a beginner or a Sandor Katz worshipper, this book is great for furthering your fermenting efforts in the kitchen. I've been making and eating fermented foods for years but I have recently been seeing more and more in the mainstream media about how important fermented foods are for health. Everything from depression to disease prevention begins in the gut and fermented foods will keep your gut (and you!) in top shape! Especially important if you have gut problems and need to heal. This book is highly recommended. My favourite recipe so far is the carrot raisin chutney! So so good! We've even began to make our own beer and Wardeh's recipes are unique. Also, this author runs a fantastic blog. Love her!
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2 of 2 people found the following review helpful By Rebekah Lumley on Aug. 16 2013
Format: Paperback Verified Purchase
Great guide! definitely recommend it. Everyone needs to be fermenting vegetables and consuming them for optimal health! Lots of info.
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2 of 2 people found the following review helpful By flutechick on July 4 2013
Format: Paperback Verified Purchase
I like the basic easy to use format. Tried a few of the recipe and had success. Lots of information. Great bang for your buck.
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1 of 1 people found the following review helpful By Hugh A. Mortimer on July 13 2014
Format: Kindle Edition Verified Purchase
A great book with lots of recipes. Part 1 is a good introduction and I suggest reading it carefully before trying a recipe because, as the author suggests, you should experiment. If you understand the basics you can experiment with some direction in mind.
I do have a couple of suggestions for things that worked for me when I followed her instructions to try things.
1. Whey: Rather than using yogurt, I drain the whey from near to "best before date" buttermilk through a #2 paper filter and a new plastic filter holder.(ie. no coffee residue) After an hour I get lots of whey.
2. Sourdough: No luck getting a starter until I used "organic" whole wheat flour milled locally.
I was able to come up with these solutions because the author led me to think about the processes.
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1 of 1 people found the following review helpful By jem on Feb. 13 2014
Format: Paperback Verified Purchase
I love this book. Very easy to follow and even a section on making delicious and healthy beer! I've tried many of the fermented veggie recipes and have made milk and water Kefir. Wardeh (Wardie) explains everything in a simple and easy way, without skimping on the information. The results are quick, delicious and healthy. The part about soaking grains and beans was an eye opener and I have found grains such as rice and even home make pancakes mixes turn out lighter, tastier and are very easy on the digestive system.

I recommend this book if you are just starting out with fermenting food. It a nice way to complement your canning, freezing of local organic foods with this method. She does mention for the best results to go with raw milk which can be difficult to come by. However, I used organic whole milk and goat milk and had great results with Kefir cheese and whey that can be used in so many recipes that Wardeh has been generous in sharing.
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