Fermentation Food Preservation Made Easy

Learn Fermented Food Preservation Recipes Using Your Favorite Vegetables

Fermentation Food Preservation Made Easy

Do you want to learn simple fermentation food preservation methods that don’t require a lot of fancy equipment, boiling water, or slaving away over a hot stove for hours at a time? Do you want to find out how to get more healthy bacteria and live cultures into the foods you eat to improve your digestive health? If you’ve ever tasted half-sour pickles, kimchi, or sauerkraut, then you know how delicious and healthy fermented foods can be. You might even think that fermented vegetables stop there, but there’s a whole world of incredible fermented foods out there waiting for you to discover them. You can learn everything you need to know about fermented food preservation methods in Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs by Kirsten K. Shockey and Christopher Shockey.

Fermentation food preservation methods go back thousands of years and were widely used until the early 1900s. While modern methods like canning and freezing food preservation are great for long-term food storage, these methods can greatly reduce the nutritional value of our favorite healthy vegetables. Fermentation food preservation methods are quickly being re-discovered, and along with them, discoveries about how good fermented foods taste and how they can help us stay healthy.

Chances are, you already eat some fermented foods in your diet — cheese, yogurt, sour cream, beer, miso, tempeh, and kombucha are all foods in which fermentation is used. If you’ve ever learned how to make yogurt from scratch, you’ve dabbled in fermentation. In fermentation food preservation methods, good bacteria that are beneficial for gut health are cultivated using something as simple as homemade salt brine. Used with selected herbs and spices, fermentation food preservation methods will give you tasty and healthy vegetables and condiments that you can include in every meal.

Fermentation food preservation methods aren’t just for pickles anymore! Sure, you can still make your own healthy fermented cucumber pickles in a simple salt brine, but why stop there? With the right vegetables, fermenting environment, and a few simple containers that you probably already have in your kitchen, you can explore a whole world of healthy fermented vegetables. Once you experience the distinctive, tangy taste of fermented vegetables, you’ll want to include a helping of them with every meal. And if you’re already a fan of sauerkraut and are ready to learn how to make your own version of this age-old dish, there are plenty of recipes, tips, and instructions here to help get you started. Unlike canning recipes, you don’t need a lot of fancy equipment or worry about burning yourself on hot glass or boiling water to make great fermented foods.

While fermented foods don’t necessarily have a shelf life as long as other food preservation methods like canning, hot-water pickling, and freezing, fermenting vegetables does extend their shelf life and adds some healthy gut bacteria to boot. Fermented food preservation methods are perfect for both beginners and those more experienced with food preservation; the techniques for fermenting range from simple (making an easy salt water brine and packing your vegetables into a jar) to more complex fermenting methods using airlocks so you can “set it and forget it” when making fermented foods. A little bit of time and attention go a long way when it comes to making fermented foods, as you’ll see when you try it for yourself.

New to fermentation food preservation methods? No worries. In Fermented Vegetables, you’ll find:

• Background and history of fermented food preservation methods

• How and why fermenting works

• Making your own simple salt brines for fermented food preservation methods

• How to create a good environment for fermenting vegetables

• Helpful information about fermenting crocks, jars, and pots, what they’re best used for, and where to get one

• Weights, coverings, and airlocks (for more advanced fermentation techniques)

• Vegetable preparation techniques, and the best tools to use for each

• How to choose and use the best ingredients for your fermented food preservation methods

• Storing and troubleshooting your fermented foods

• Dozens of recipes for making fermented vegetables like beets, carrots, string beans, cucumbers, turnips, cabbage, squash, tomatoes, spinach, and more

• Creative recipes for fermented dinners and desserts

• Learn how to make your own healthy relishes, chutneys, salsas, and fermented salads using your favorite vegetables and herbs

You might be surprised to learn that you can use fermentation food preservation methods for just about any kind of vegetable that you have on hand. Leafy greens, summer squash, winter squash, root vegetables, and cruciferous vegetables like cauliflower and cabbage can be successfully fermented using the instructions in this book. If you’ve thought that fermenting was only for cucumber pickles and sauerkraut, the recipes and instructions in Fermented Vegetables will be a welcome addition to your menu. Authors Kirsten K. Shockey and Christopher Shockey cover in detail which vegetables can be fermented, along with which type of fermentation food preservation methods work best for each vegetable.

Whether you want to expand your options for preserving the harvest from your backyard garden or from your CSA, fermentation food preservation methods will have you looking at vegetables in a whole new way. The instructions and directions in Fermented Vegetables are clear and concise and will have you making your first batch of fermented vegetables in no time. Full-color photographs provide plenty of reference and instruction for anyone new to fermenting vegetables.

When it comes to learning new food preservation methods, there’s always a learning curve. But with the instructions, photographs, and recipes in Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs by Kirsten K. Shockey and Christopher Shockey, you’ll see how easy it is to add these ancient food preservation methods to your summer and fall processing list.


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