I have been making fermented foods for what feels to me like a long time. It has been at least six years since I made my first batch of sauerkraut. I didn't grow up making ferments, but essentially since the first year I was cooking on my own, I have been fermenting and researching about fermenting. There are not a lot of books published solely about fermentation, so I was intrigued when I saw that Alex Lewin published his book, Real Food Fermentation.
Quite honestly, however, I wasn't sure I would actually learn a whole lot from it (I know... it was a definite egotistical move on my part... we can always learn something new, right!?), but I decided to read it anyways.
Boy-howdy was I ever wrong! I learned SO much from this book. There were exotic recipes I had never imagined and really enjoyed trying. There were explanations of simple things that can go wrong when you ferment that I had never before had answered. Not only that, the pictures in the book are beautiful and appetizing and very inspiring. (Note: I always had to make sure I was eating something fermented when I was reading it because the pictures looked so good!)
Get it here. |
This book is a must-add to any real foodie's kitchen--whether you are a fermenting pro or a newbie. There is something in this work for absolutely everyone. It would make a great gift for anyone who is wanting to get their feet wet with fermenting, but is a bit intimidated by the process.
Get yourself or someone you love a copy of this wonderful book on fermentation here!
Or, if you are feeling lucky you can enter the giveaway below! Either way, happy fermenting! Be sure to check back in soon as I will be sharing a few of my favorite recipes from the book on my blog.
(Note: This post contains affiliate links. Meaning if you shop after clicking on them you are helping support my blogging endeavors. Thank you!)
I really love fermenting food. It's one of my favorite things to do in the kitchen. It would be great to have a recipe book like this.
ReplyDeleteBest of luck! Fermenting is something I can't seem to get enough of either! :)
DeleteI have not yet fermented anything but have been researching it for about two months now. While I have found many resources, I am still not comfortable diving in quite yet - this book seems perfect for that push off the diving board!
ReplyDeleteJust go for it! Dive right in! You won't regret it! I promise. But, best of luck winning the book! :)
DeleteI used to love fermenting veggies, back before the birth of my son (when I had time to do such things). I wasn't too inventive, and would love to go further and deeper. My favorite ferment was actually broccoli stems :) Really, I only made those and sauerkraut...
ReplyDeleteBroccoli stems, huh? I will have to try that. It sounds really good, actually. I had to take a brake when Athena was first born, too. But now I am back at it stronger than ever! :)
DeleteI would like to try fermentation but have not had the courage to yet. The book looks good enough to convince me to take the plunge
ReplyDeleteDo it! :)
DeleteI believe know matter how knowledgeable I think I am, I can always learn more. I actually have had the occasional fermentation food fail so would love to add another perspective to my bookshelf. and exotic recipes and options...I am so in.
ReplyDeleteGood for you always looking to learn more! I am sure that view serves you well in more ways than just in the kitchen! Best of luck.
DeleteHave been wanting to learn about fermenting foods, this looks like a great way to start.
ReplyDeleteTruly. Good luck!
DeleteI am trying to learn more about fermenting foods while I am unemployed and have some time. Hoping to help my family's health in the process so I would love to have this.
ReplyDeleteWhat a wonderful way to spend your time and to help your family! Wish you the best!
DeleteIf there was ever a book I needed right now, this is it. We're just getting over being scared of botulism after a failed pickling attempt a few years back. I need to put my trust back in to fermenting foods!
ReplyDeleteSCARY. Were they fermented pickles? Or canned?! I've never heard of botulism in lacto-fermented pickles.... But, yes! I hope you can put your trust back in them, too!
Deletei've been making sauerkraut and fermented dilly carrots for the past year and my family and i love them! i'd love to get ideas for fermenting other things!
ReplyDeleteAren't the dilly carrots seriously amazing? I love that recipe. So many more wonderful ideas in this book, too.
DeleteWe have a special little group of fermented food followers here in Brisbane Queensland Australia called "Demented Fermenters" !! It all started when I attended a Sally Fallon conference in Brisbane in 2003. Boy did Sally really open my eyes to real food and particularly cultured foods. I've subsequently met Sandor Katz and we have many inspiring fermenters here in Brisbane with truly wonderful foods to eat.
ReplyDeleteI'd love a new recipe book to inspire me further and subsequently encourage others to keep on fermenting.........
I love the name of your group! Seriously!! So cool. How wonderful to have support like that, too!
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