{"product_id":"fermenting-for-dummies-isbn-9781119594208","title":"Fermenting For Dummies","description":"\u003cp\u003e\u003ci\u003eFermenting For Dummies\u003c\/i\u003e (9781119594208) was previously published as \u003ci\u003eFermenting For Dummies\u003c\/i\u003e (9781118615683). While this version features a new \u003ci\u003eDummies\u003c\/i\u003e cover and design, the content is the same as the prior release and should not be considered a new or updated product.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eWant to ferment at home? Easy.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! \u003ci\u003eFermenting For Dummies\u003c\/i\u003e provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFermenting For Dummies\u003c\/i\u003e gives you the scoop on the fermenting process, the tools and ingredients you'll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?\u003c\/p\u003e \u003cul\u003e \u003cli\u003eShows you how to ferment vegetables, including slaw-style, pickles, and kimchee\u003c\/li\u003e \u003cli\u003eCovers how to ferment dairy into yogurt, kefir, cheese, and butter\u003c\/li\u003e \u003cli\u003eExplains how to ferment fruits, from lemons to tomatoes, and how to serve them\u003c\/li\u003e \u003cli\u003eDetails how to ferment beverages, including mead, beer, kombucha, vinegar, and more\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eIf you're interested in preserving food using this ancient method, \u003ci\u003eFermenting For Dummies\u003c\/i\u003e has everything you need to get started.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIntroduction \u003c\/b\u003e\u003cb\u003e1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAbout This Book 2\u003c\/p\u003e \u003cp\u003eFoolish Assumptions 2\u003c\/p\u003e \u003cp\u003eIcons Used in This Book 3\u003c\/p\u003e \u003cp\u003eBeyond the Book 3\u003c\/p\u003e \u003cp\u003eWhere to Go from Here 4\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1: Getting Started with Fermenting\u003c\/b\u003e\u003cb\u003e 5\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1: In the Beginning: Fermenting Roots \u003c\/b\u003e\u003cb\u003e7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGetting Familiar with Fermentation 8\u003c\/p\u003e \u003cp\u003eFermentation throughout History 8\u003c\/p\u003e \u003cp\u003eMesoamerica: Calling all chocolate lovers! 9\u003c\/p\u003e \u003cp\u003eAfrica: Turning toxins into edible tubers 9\u003c\/p\u003e \u003cp\u003eAsia: Thirst-quenching and candied culture 9\u003c\/p\u003e \u003cp\u003eEastern Europe and Russia: Bubbly fruit kvass 10\u003c\/p\u003e \u003cp\u003eJapan: The sensational soybean 10\u003c\/p\u003e \u003cp\u003eNorth Africa and Morocco: When life gives you lemons 11\u003c\/p\u003e \u003cp\u003eHow Can Something Rotten Be Good for Me? 11\u003c\/p\u003e \u003cp\u003eFermenting Essentials 12\u003c\/p\u003e \u003cp\u003ePickling (and How it Differs from Fermenting) 13\u003c\/p\u003e \u003cp\u003eA Quick and Easy Intro to Fermenting: Making Sauerkraut 14\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2: The 4-1-1 on Fermenting\u003c\/b\u003e\u003cb\u003e 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhy Ferment? 17\u003c\/p\u003e \u003cp\u003eGetting Acquainted with the Good and Bad Guys 18\u003c\/p\u003e \u003cp\u003eMold 18\u003c\/p\u003e \u003cp\u003eYeast 19\u003c\/p\u003e \u003cp\u003eBacteria 19\u003c\/p\u003e \u003cp\u003eEnzymes 19\u003c\/p\u003e \u003cp\u003eThe Mechanics of Fermenting 20\u003c\/p\u003e \u003cp\u003eSalt curing and drying versus fermenting 20\u003c\/p\u003e \u003cp\u003eVinegar and acids versus fermenting 21\u003c\/p\u003e \u003cp\u003eCanning versus fermenting 22\u003c\/p\u003e \u003cp\u003eRefrigerating fermented food 22\u003c\/p\u003e \u003cp\u003eFreezing fermented food 23\u003c\/p\u003e \u003cp\u003eFermenting foods and drinks 23\u003c\/p\u003e \u003cp\u003eAvoiding spoilage 24\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3: The Benefits of Fermenting\u003c\/b\u003e\u003cb\u003e 25\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Lowdown on Lacto-Fermentation and How it Helps Your Body 25\u003c\/p\u003e \u003cp\u003eBoosting your health with vitamins and minerals 26\u003c\/p\u003e \u003cp\u003eLoading up on enzymes 26\u003c\/p\u003e \u003cp\u003eAiding pre-digestion 27\u003c\/p\u003e \u003cp\u003eActivating your foods 28\u003c\/p\u003e \u003cp\u003ePromoting probiotics 29\u003c\/p\u003e \u003cp\u003eStrengthening your immunity 29\u003c\/p\u003e \u003cp\u003eHow Fermentation Can Make You a Better Cook 30\u003c\/p\u003e \u003cp\u003eKeeping it simple and easy 30\u003c\/p\u003e \u003cp\u003eFollowing the seasons 30\u003c\/p\u003e \u003cp\u003eFiguring Out How Much and How Often 31\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4: Getting it All Together\u003c\/b\u003e\u003cb\u003e 33\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAssembling Your Equipment and Tools 33\u003c\/p\u003e \u003cp\u003eBasic containers 34\u003c\/p\u003e \u003cp\u003eEssential tools and utensils 35\u003c\/p\u003e \u003cp\u003eSpecial equipment for meat fermenting 38\u003c\/p\u003e \u003cp\u003eSpecial brewing equipment and tools 39\u003c\/p\u003e \u003cp\u003eKeeping Everything Clean 41\u003c\/p\u003e \u003cp\u003eCleaning, sanitizing, and sterilizing: Three different and important procedures 42\u003c\/p\u003e \u003cp\u003eDeveloping a cleaning work flow 43\u003c\/p\u003e \u003cp\u003eGetting Familiar with Common Ingredients 43\u003c\/p\u003e \u003cp\u003eWater 44\u003c\/p\u003e \u003cp\u003eSalt 45\u003c\/p\u003e \u003cp\u003eSweeteners 45\u003c\/p\u003e \u003cp\u003eSourcing the Best Foods for Fermentation 46\u003c\/p\u003e \u003cp\u003eWhole, organic, and local 46\u003c\/p\u003e \u003cp\u003eConsiderations for meat and dairy 46\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2: Vegetables, Fruits, Condiments, and Salsas\u003c\/b\u003e\u003cb\u003e 49\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5: Vegetables\u003c\/b\u003e\u003cb\u003e 51\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePicking Produce for Fermenting 52\u003c\/p\u003e \u003cp\u003eIdentifying ideal veggie choices 52\u003c\/p\u003e \u003cp\u003eFinding your garden delights 52\u003c\/p\u003e \u003cp\u003eSourcing the healthiest produce 53\u003c\/p\u003e \u003cp\u003eSelecting Starters for Vegetable Ferments 54\u003c\/p\u003e \u003cp\u003eMastering the Basics 55\u003c\/p\u003e \u003cp\u003ePreparing your vegetables 55\u003c\/p\u003e \u003cp\u003eSalting 55\u003c\/p\u003e \u003cp\u003ePacking the jars 56\u003c\/p\u003e \u003cp\u003eWaiting and tasting (and waiting some more!) 56\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6: Fun with Fruits\u003c\/b\u003e\u003cb\u003e 69\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFermenting Fruit for Long-Term Storage 69\u003c\/p\u003e \u003cp\u003eSelecting Ideal Fruits 70\u003c\/p\u003e \u003cp\u003eNondairy Starters for Fruit Fermentation 72\u003c\/p\u003e \u003cp\u003eTo Add Sugar or Not to Add Sugar? That is the Question 73\u003c\/p\u003e \u003cp\u003eWhite sugar versus alternative sugars 73\u003c\/p\u003e \u003cp\u003eHow do I know what amount of sugar to replace? 73\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7: Spreads, Dips, Condiments, and Salsas\u003c\/b\u003e\u003cb\u003e 83\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eReaping the Health Benefits of Homemade Condiments 84\u003c\/p\u003e \u003cp\u003eExperimenting with Flavor 84\u003c\/p\u003e \u003cp\u003eExploring Vinegars 85\u003c\/p\u003e \u003cp\u003eThe process 85\u003c\/p\u003e \u003cp\u003eIt’s all about your mother 86\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3: Grains, Seeds, Nuts, and Beans\u003c\/b\u003e\u003cb\u003e 95\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8: Grains\u003c\/b\u003e\u003cb\u003e 97\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGetting to Know Your Grains 97\u003c\/p\u003e \u003cp\u003eAncient grains 98\u003c\/p\u003e \u003cp\u003ePseudo-grains (seeds) 99\u003c\/p\u003e \u003cp\u003eSoaking and Sprouting Grains 101\u003c\/p\u003e \u003cp\u003eInfamous Sourdough and Its Starter 102\u003c\/p\u003e \u003cp\u003eFeeding your sourdough starter with tender loving care 102\u003c\/p\u003e \u003cp\u003eChoosing the type of sourdough starter to use 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9: Beans\u003c\/b\u003e\u003cb\u003e 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBeans, Beans, the Musical Fruit 117\u003c\/p\u003e \u003cp\u003eBuying and storing beans 118\u003c\/p\u003e \u003cp\u003ePreparing beans 118\u003c\/p\u003e \u003cp\u003eCooking beans 118\u003c\/p\u003e \u003cp\u003eSprouting beans 119\u003c\/p\u003e \u003cp\u003eFermenting beans 120\u003c\/p\u003e \u003cp\u003eSoy and Fermented Soy Foods 120\u003c\/p\u003e \u003cp\u003eComparing tofu and tempeh 121\u003c\/p\u003e \u003cp\u003eMaking the most of miso 122\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10: Nuts, Seeds, Coconuts, and Tubers\u003c\/b\u003e\u003cb\u003e 135\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNuts and Seeds: Great Nutrition in Small Packages 135\u003c\/p\u003e \u003cp\u003eSelecting seeds 136\u003c\/p\u003e \u003cp\u003eGetting nutty 136\u003c\/p\u003e \u003cp\u003eSprouting Nuts and Seeds 137\u003c\/p\u003e \u003cp\u003eLearning how to sprout 138\u003c\/p\u003e \u003cp\u003eDrying or storing your sprouts 139\u003c\/p\u003e \u003cp\u003eUsing sprouted nuts and seeds 139\u003c\/p\u003e \u003cp\u003eMaking Nondairy Ferments 139\u003c\/p\u003e \u003cp\u003eMaking yogurt without the moo 140\u003c\/p\u003e \u003cp\u003eCulturing nondairy cheese 140\u003c\/p\u003e \u003cp\u003eCracking into Coconuts 140\u003c\/p\u003e \u003cp\u003eFermenting Potatoes and Other Roots 141\u003c\/p\u003e \u003cp\u003ePreparing cassava 142\u003c\/p\u003e \u003cp\u003eTalking about taro 142\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4: Meat, Dairy, and Eggs\u003c\/b\u003e\u003cb\u003e 151\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11: Got Milk?\u003c\/b\u003e\u003cb\u003e 153\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Basics of Fermenting Milk 154\u003c\/p\u003e \u003cp\u003eMaking lactose tolerable by fermenting 154\u003c\/p\u003e \u003cp\u003eChoosing pasteurized or raw milk 155\u003c\/p\u003e \u003cp\u003eSeparating milk 156\u003c\/p\u003e \u003cp\u003eSourcing Your Starter Cultures 157\u003c\/p\u003e \u003cp\u003eServing and Storing Fermented Dairy Products 158\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12: Making Cheese\u003c\/b\u003e\u003cb\u003e 169\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUnderstanding Cheese Making Ingredients and Techniques 170\u003c\/p\u003e \u003cp\u003eChoosing milk 170\u003c\/p\u003e \u003cp\u003eAll about rennet 170\u003c\/p\u003e \u003cp\u003eTurning milk to cheese 170\u003c\/p\u003e \u003cp\u003eFermenting 171\u003c\/p\u003e \u003cp\u003eColorings 171\u003c\/p\u003e \u003cp\u003eSalting 172\u003c\/p\u003e \u003cp\u003eRipening 172\u003c\/p\u003e \u003cp\u003eStorage 172\u003c\/p\u003e \u003cp\u003eMaking Soft and Semisoft Cheeses 173\u003c\/p\u003e \u003cp\u003eMaking Hard Cheeses 173\u003c\/p\u003e \u003cp\u003eServing Cheese 174\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13: Meat, Fish, and Eggs\u003c\/b\u003e\u003cb\u003e 185\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChoosing Meat and Ingredients for Fermentation 186\u003c\/p\u003e \u003cp\u003eSelecting spices, herbs, and flavorings 186\u003c\/p\u003e \u003cp\u003eSelecting starters 187\u003c\/p\u003e \u003cp\u003eNitrates or not? 188\u003c\/p\u003e \u003cp\u003eChoosing Casings 188\u003c\/p\u003e \u003cp\u003eNatural casings 189\u003c\/p\u003e \u003cp\u003eArtificial casings 189\u003c\/p\u003e \u003cp\u003eMeat Fermentation Techniques 189\u003c\/p\u003e \u003cp\u003eGrinding and mixing meat 190\u003c\/p\u003e \u003cp\u003eStuffing sausages 192\u003c\/p\u003e \u003cp\u003eBrining 192\u003c\/p\u003e \u003cp\u003eCuring 192\u003c\/p\u003e \u003cp\u003eSmoking 193\u003c\/p\u003e \u003cp\u003eMaking Food Safety a Priority 193\u003c\/p\u003e \u003cp\u003eChoosing a Spot to Ferment Meat 194\u003c\/p\u003e \u003cp\u003eDetermining space needs 194\u003c\/p\u003e \u003cp\u003eControlling the environment 194\u003c\/p\u003e \u003cp\u003eStoring Fermented Meats 195\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 5: Beer, Wine, and Other Beverages\u003c\/b\u003e\u003cb\u003e 205\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14: Healing Beverages\u003c\/b\u003e\u003cb\u003e 207\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eChoosing Starters 208\u003c\/p\u003e \u003cp\u003eFinding starter cultures 208\u003c\/p\u003e \u003cp\u003eUsing starter cultures 209\u003c\/p\u003e \u003cp\u003eUnderstanding the differences between alcoholic and nonalcoholic brews 209\u003c\/p\u003e \u003cp\u003eMaking Natural Carbonated Drinks 210\u003c\/p\u003e \u003cp\u003eGinger soda 211\u003c\/p\u003e \u003cp\u003eLacto-lemonade 211\u003c\/p\u003e \u003cp\u003eBeet, apple, and ginger kvass 211\u003c\/p\u003e \u003cp\u003eRoot beer 211\u003c\/p\u003e \u003cp\u003eKefir 211\u003c\/p\u003e \u003cp\u003eAmasake 212\u003c\/p\u003e \u003cp\u003eKombucha 212\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15: Making Wine from Water and Fruit\u003c\/b\u003e\u003cb\u003e 229\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGetting Yourself Ready to Make Wine 230\u003c\/p\u003e \u003cp\u003eGetting supplies 231\u003c\/p\u003e \u003cp\u003eChoosing grapes 231\u003c\/p\u003e \u003cp\u003eUnderstanding Wine Fermentation 233\u003c\/p\u003e \u003cp\u003ePrimary fermentation: From juice to wine 233\u003c\/p\u003e \u003cp\u003eKnowing when it’s done and what to do then 234\u003c\/p\u003e \u003cp\u003ePost fermentation: Completing the process 235\u003c\/p\u003e \u003cp\u003eStoring and Aging Your Wine 235\u003c\/p\u003e \u003cp\u003eFinishing and Bottling 237\u003c\/p\u003e \u003cp\u003eTasting and Talking about Wine 238\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 16: Brewing Basics\u003c\/b\u003e\u003cb\u003e 243\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGathering Your Ingredients 243\u003c\/p\u003e \u003cp\u003eMalt: Going with grain 244\u003c\/p\u003e \u003cp\u003eHops heaven 244\u003c\/p\u003e \u003cp\u003eYeast: The key to fermentation 245\u003c\/p\u003e \u003cp\u003eDon’t forget the water 246\u003c\/p\u003e \u003cp\u003eCleaning Up Your Act: Sanitation 246\u003c\/p\u003e \u003cp\u003ePracticing safe sanitation 248\u003c\/p\u003e \u003cp\u003eBottle cleanliness is a virtue 249\u003c\/p\u003e \u003cp\u003eReady, Set, Brew: Beginners 249\u003c\/p\u003e \u003cp\u003eAssembling your tools 249\u003c\/p\u003e \u003cp\u003eBrewing your first batch 250\u003c\/p\u003e \u003cp\u003eTaking hydrometer readings 253\u003c\/p\u003e \u003cp\u003eA Primer on Priming 254\u003c\/p\u003e \u003cp\u003eGetting ready to prime 255\u003c\/p\u003e \u003cp\u003eMaking primer decisions 255\u003c\/p\u003e \u003cp\u003eBottling Your Brew 256\u003c\/p\u003e \u003cp\u003ePicking out bottles 256\u003c\/p\u003e \u003cp\u003ePreparing to bottle 256\u003c\/p\u003e \u003cp\u003ePouring a cold one: Getting your beer into bottles 259\u003c\/p\u003e \u003cp\u003eIntermediate Homebrewing 262\u003c\/p\u003e \u003cp\u003eUsing better ingredients 262\u003c\/p\u003e \u003cp\u003eConditioning for better beer with secondary fermentation 262\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 17: Brewing Beer\u003c\/b\u003e\u003cb\u003e 265\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLooking at Beer Types 265\u003c\/p\u003e \u003cp\u003eAles 265\u003c\/p\u003e \u003cp\u003eLagers 266\u003c\/p\u003e \u003cp\u003eMixed beers 266\u003c\/p\u003e \u003cp\u003eExploring Specific Types of Ales, Lagers, and More 267\u003c\/p\u003e \u003cp\u003eIrish red ale 267\u003c\/p\u003e \u003cp\u003eAmerican pale ale 268\u003c\/p\u003e \u003cp\u003eBrown porter 268\u003c\/p\u003e \u003cp\u003eStout 269\u003c\/p\u003e \u003cp\u003eEnglish India pale ale 269\u003c\/p\u003e \u003cp\u003eAmerican premium lager 269\u003c\/p\u003e \u003cp\u003eMärzen\/Oktoberfest 270\u003c\/p\u003e \u003cp\u003eTraditional bock 270\u003c\/p\u003e \u003cp\u003eHerb, spice, and vegetable beer 271\u003c\/p\u003e \u003cp\u003eChristmas\/winter\/spiced beer 272\u003c\/p\u003e \u003cp\u003eTrying a Few Beer Recipes 272\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 6: The Part of Tens\u003c\/b\u003e\u003cb\u003e 283\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 18: More Than Ten Troubleshooting Tips for Fermented Creations\u003c\/b\u003e\u003cb\u003e 285\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMy Fermented Food is Too Salty What Do I Do? 286\u003c\/p\u003e \u003cp\u003eWhy is the Fermentation Taking So Long? 286\u003c\/p\u003e \u003cp\u003eWhy are My Fermented Creations Different throughout the Year? 286\u003c\/p\u003e \u003cp\u003eWhy is My Ferment Too Soft or Mushy? 287\u003c\/p\u003e \u003cp\u003eWhy Isn’t My Ferment Working? 287\u003c\/p\u003e \u003cp\u003eWhy is My Fermented Creation Too Dry? 288\u003c\/p\u003e \u003cp\u003eWhat Do I Do about Yeast or Mold on the Surface of the Ferment? 288\u003c\/p\u003e \u003cp\u003eWhat Should I Do about a Ferment Jar That’s Bulging? 288\u003c\/p\u003e \u003cp\u003eWhy Did the Color Change? 289\u003c\/p\u003e \u003cp\u003eWhy is My Ferment Leaking or Overflowing? 289\u003c\/p\u003e \u003cp\u003eWhy Does it Stink? 290\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 19: Top Ten Benefits of Eating Fermented Foods\u003c\/b\u003e\u003cb\u003e 291\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eA Much-Needed Nutritional Boost 291\u003c\/p\u003e \u003cp\u003eDigestion, Enzymes, and Probiotics 291\u003c\/p\u003e \u003cp\u003eImmunity Boost 292\u003c\/p\u003e \u003cp\u003eUnique Flavor 292\u003c\/p\u003e \u003cp\u003eMoney Savings 292\u003c\/p\u003e \u003cp\u003eTime Savings 292\u003c\/p\u003e \u003cp\u003eEcological Impact 293\u003c\/p\u003e \u003cp\u003eSlow Food Movement 293\u003c\/p\u003e \u003cp\u003eControl over Your Food 293\u003c\/p\u003e \u003cp\u003eThe Satisfaction of Doing Something Good for Yourself 293\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 20: More Than Ten Food and Equipment Resources\u003c\/b\u003e\u003cb\u003e 295\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCultures for Health 295\u003c\/p\u003e \u003cp\u003eYolife 296\u003c\/p\u003e \u003cp\u003eWater Kefir Grains 296\u003c\/p\u003e \u003cp\u003eWildwood Foods 296\u003c\/p\u003e \u003cp\u003eMiso Master 296\u003c\/p\u003e \u003cp\u003eLeeners 297\u003c\/p\u003e \u003cp\u003eHomesteader’s Supply 297\u003c\/p\u003e \u003cp\u003eThe Sausage Maker 297\u003c\/p\u003e \u003cp\u003eNew England Cheesemaking Supply 298\u003c\/p\u003e \u003cp\u003eThe Sausage Source 298\u003c\/p\u003e \u003cp\u003eAdventures in Homebrewing 298\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 21: More Than Ten Tips for a Long and Healthy Life\u003c\/b\u003e\u003cb\u003e 299\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFood is Medicine, So Eat to Enhance Your Health 299\u003c\/p\u003e \u003cp\u003eUse Alternative Sugar 300\u003c\/p\u003e \u003cp\u003eReduce Plastic Use and Go BPA-Free 300\u003c\/p\u003e \u003cp\u003eChoose Organic 300\u003c\/p\u003e \u003cp\u003eGet to Know Your Farmer 300\u003c\/p\u003e \u003cp\u003eBe Conscious about Your Condiments 301\u003c\/p\u003e \u003cp\u003eEat Whole Grains 301\u003c\/p\u003e \u003cp\u003eChoose GMO-Free Foods 302\u003c\/p\u003e \u003cp\u003eGet Protein from Plants 302\u003c\/p\u003e \u003cp\u003eFind Vegan Milk, Butter, and Dairy Options 302\u003c\/p\u003e \u003cp\u003eLearn to Love Water 302\u003c\/p\u003e \u003cp\u003eIndex 303\u003c\/p\u003e   \u003cp\u003e\u003cb\u003eMarni Wasserman\u003c\/b\u003e is passionate about real food. She inspires people to eat well and live well everyday. She shares many of her recipes and tips at www.marniwasserman.com. \u003cb\u003eAmy Jeanroy\u003c\/b\u003e is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site, www.thefarmingwife.com.   \u003c\/p\u003e\u003cul\u003e\t \u003cli\u003eMaster the fermenting process\u003c\/li\u003e \u003cli\u003eMake everything from bread to yogurt to beer\u003c\/li\u003e \u003cli\u003e100+ recipes for fermenting at home\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003cb\u003eWant to ferment at home? Easy.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003ci\u003eFermenting For Dummies\u003c\/i\u003e provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for one of the oldest forms of food preservation. This hands-on guide gives you the scoop on the fermenting process, the tools and ingredients you need to get started, and 100+ recipes for fermenting at home. So what are you waiting for? \u003c\/p\u003e\u003cp\u003e\u003cb\u003eInside…\u003c\/b\u003e \u003c\/p\u003e\u003cul\u003e \u003cli\u003eThe art, evolution, and health  benefits of fermenting\u003c\/li\u003e \u003cli\u003eWhat you need to get started\u003c\/li\u003e \u003cli\u003eTips for picking the best produce\u003c\/li\u003e \u003cli\u003e100+ recipes   (including vegan recipes)\u003c\/li\u003e \u003cli\u003eHow to clean, sanitize,   and sterilize\u003c\/li\u003e \u003cli\u003eAdvice for troubleshooting  fermenting creations\u003c\/li\u003e \u003c\/ul\u003e","brand":"For Dummies","offers":[{"title":"Default Title","offer_id":47989203632357,"sku":"NP9781119594208","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119594208.jpg?v=1761783196","url":"https:\/\/k12savings.com\/products\/fermenting-for-dummies-isbn-9781119594208","provider":"K12savings","version":"1.0","type":"link"}