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.
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