Be sure and check out our GIVEAWAY while you're here.
Ten years ago basically no one I knew even had heard the word "fermentation". Today, not only are there books upon books published on the subject, but more and more people are trying their hands at simple ferments like sauerkraut, salsa or sourdough.
But, even though more people are familiar with fermentation at least a little bit, it's still a very new skill for most people. Having a helping hand to guide along those first few steps is oh-so-helpful. For myself, that helping hand came in the form of Wardee Harmon's Idiot's Guide to Fermentation which I absolutely love.
But one thing I have come to realize the more I interact with fermentation newbies and teach classes locally is that there are so many families now a days who aren't consuming items that are regular eaten at my house-- namely fermented grains and dairy.
That is why when I came across Jill Ciciarelli's book Fermented: A Four Season Approach to Paleo Probiotic Foods I was delighted. Here was a GORGEOUS book that I could happily recommend to folks who were new to fermenting, that didn't contain a bunch of recipes they would never use because their diet was more along the "Paleo" spectrum.
But not only does this book focus on Paleo-only ferments, it has a bunch of wonderful inspirational recipes. And the photographs in this book? Stunning. It's a piece of art.
I also like the Ciciarelli took in her book by dividing her recipes by season. As a real foodie, who lives on an eco-village, eating in season is something that is very important to me and that I strive to help others understand the importance of. And Ciciarelli makes it so easy you don't even have to think about it.
So, whether you are new to fermentation, have been fermenting for decades, whether your diet is strictly Paleo or not, there is something for EVERYONE in this wonderful book.
Or, if you are feeling lucky, enter the GIVEAWAY below. Best of luck!
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