Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods

I've just started fermenting and like the title says this is a great book for beginners, but it also has recipes that in sure in going to using for a long time after. It doesn't just cover veggies, like kraut. It goes into kombucha, and meads, touches on beer and wines (maybe not far enough, I wouldn't know). I've only made a few so far, but I'm really excited! And it's so healthy.

This informative book from Drake Press will provide you with all of the information necessary to start making fermented foods at home. The first four chapters explain the health benefits of probiotics, or fermentation, which includes such diverse foods as yogurt, sauerkraut, sourdough breads, corned beef and beverages like ginger ale, root beer and hard cider. The book explains that fermentation was once a necessary method of preserving foods and beverages, especially in less temperate climates where food became scarce during the winter. Also outlined are the assorted health benefits of consuming fermented foods, including improvement in digestion, reduction in inflammation of the joints, the prevention of cardiac disease and even the reduction of dental plaque. The second part of the book contains all of the recipes, and though they might seem daunting to the novice, they are in fact relatively easy to follow and create a fascinating synthesis of the food and science.

I had no idea that fermented foods could restore healthy bacteria within our bodies. It was very interesting to learn that yeast and molds are two different types of fungus that ferment the foods that we eat. One of my favorite recipes in this book was the pickled red bell peppers!! I actually made some and they were delicious! The recipes were very refreshing and informative; definitely purchase this book if you’re a health guru or simply trying to lead a healthier lifestyle. The simplicity of the recipes is a plus simply because I’m not one of those people that like to spend hours cooking. Also, if you’re a cheese lover then this is definitely a good read for you, giving informative information on how to better help control the process of fermentation as well as give great tips on ideas that act as a preservative and flavor agents for our favorite eatables! From delicious vegetables, to yummy flavored wines and breads, this book is definitely your go-to, not only for a healthier lifestyle but for a cleansing of the soul!

The book “Fermentation for Beginners” is a good resource for those who want to learn about preserving food through fermentation, making delicious dishes to eat, or even just learning about the health benefits that fermentation provides. The book provides background on the fermentation process, and goes into the science of probiotics, fungi, bacteria and more, but keeps it simple and easy to understand. Included in the book are dozens of recipes with clear directions for making many types of pickles, yogurt, sourdough, and even vinegars and beverages. There are links provided for resources and, and a glossary of terms used in the book. Aside from a few minor typographical errors, I thought this book was an excellent way to begin leaning about fermentation!

I have been fermenting things for a few years, but I remember how scary it was when I was just starting out. I looked for step by step instructions and photos showing how-tos and finished products. If you have never been exposed to home fermenting before you really need that kind guidance to feel comfortable with the process, at least I did - I mean, what if I did it wrong and poisoned my family?? How small do I chop or shred? Is it supposed to look like that? (I threw away my first batch of Kimchi because it looked weird - turns out it was probably fine) Now of course I know fermenting is perfectly safe (and easy), but I remember those early days. I bought this because it had recipes that I couldn't find in my other fermenting books (miso, tempeh, rootbeer, etc.). While I generally like what I see recipe-wise I don't think this is a good beginner book; there is too much left out of the instructions for someone just starting out - things like weighing down veggies during the ferment. It is mentioned in the chapter intro, but not in the recipes. People that have even a little fermenting experience will know this and do it without being specifically told each time, but newbies really need that in the recipe. The recipe for Kombucha says to cover vessel with cheesecloth, but if you do that with a single layer of run of the mill cheesecloth all you will be creating is a fruit fly buffet. There are no photos or drawings in this book for guidance - no big deal if you know the basics of fermenting, but for a real beginner no how-to images can be a source of frustration. I found an error in the recipe for rootbeer - it has you add the ginger bug just 10 minutes after the liquid is taken off of simmer. Big oops - that's a sure way to kill your bug. They have you add the bug after cooling too - clearly this is an editing error, but a newbie wouldn't know this. I do like the variety of recipes, but for real beginners I would suggest starting with " Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen ". It has tons of photos and excellent step by step photo instructions for those new to fermenting.

As someone who knew very little about the process of fermentation, this book does a great job explaining what it is all about. The author takes the reader through the history, health benefits, and equipment needed to begin fermenting. As science is finding the importance of balancing gut flora, this book is a wonderful resource for why we should start fermenting our own foods to promote better health. This book is an easy to follow guide that leaves no questions unanswered. Fermenting foods can be a daunting process, but this book breaks it down into simple steps that will encourage anyone to try it for themselves. The recipe section is extensive and shows just how many varieties of delicious foods can be fermented at home.

Very disappointing book, no illustration, very poor choice of recipes on fermentation. Feels like a bunch of photocopies put together.. I do not recommend this book.

Lots of excellent information

Recetas faciles para empezar con la fermentación de alimentos. Recomendo este libro a las personas que empiezan con el tema.

Very informative and easy to follow for beginners.

I was looking for a book with the basics and this book delivered