Fermented: A Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi and More

by Charlotte Pike

Charlotte Pike instructs the home cook in how to ferment foods using a variety of ingredients, and how to incorporate them into your diet with recipes.

Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. This gorgeous, fully photographed cookbook includes chapters covering fruit and vegetables, milk, pulses, baking and drinks that will introduce you to unique new flavors as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi. Use fermented ingredients in dishes such as Kraut-slaw, Bacon and Potato Soup, Kimchi and Pork Salad and Smoky Grilled Tempeh. Learn how to make sweet and savory yogurts such as Coconut Yogurt or Cardamom and Rose Yogurt Cream to go with your perfected Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermentation that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.

Genres: Cookbooks, Food, Nonfiction, Cooking

160 pages, Hardcover

First published October 7, 2015

Reviews

[Ash]

Good for a beginner's guide, but not what I need.

[Barbara]

This book is definitely a beginner's guide; as I was hoping for more variations on sauerkraut recipes, which was not included. It gives the basics and makes it look easy to do, which is encouraging. The author also includes recipes that can be made with the fermented products, including several baked items, which was surprising. Some of her recipes (including sauerkraut) call for Water Kefir, which I have never heard of before. She includes a recipe to make Water Kefir but it requires Kefir Grains, which she says can be ordered online. This is frustrating, especially if you want to make the recipe right away. Other than that, the pictures are lovely and the book is a good starting point.

[Janice Treat snow]

It says "A Beginner's Guide" but also "Making Your Own". So it's puzzling that recipes are included for using items such as tempeh and fermented black beans while recommending that you buy them rather than make them. That doesn't make sense. I liked the book though and will make some of the recipes.

[l]

such a good resource, will definitely reread. shame it didnt have a hot sauce tho !

recipes to try;
rumtopf
persian aubergine stew
za'atar
miso sauce
dosa w dahl
chili garlic n honey tempeh
sour dough starter
rye sour dough
sour dough saj
sourdough choc muffins
sourdough cinnamon rolls
water kefir
coconut milk kefir
blackberry vinegar

[Tina]

A straightforward introduction to making your own fermented foods, with pictures of the finished recipe and clear instructions. I'm surprised by how seemingly easy it is to make mead, honey wine and need to remember this book for its apple cider wine vinegar and cucumber pickles recipes.

[Maureen]

While there were several fermented items I'm not interested in, this seemed a solid guide to the fermenting process. I hope to try some of the recipes before I have to return this book to the library.

[Anna Wylie]

A good book, however I was hoping for more science and background with the recipes which she did not provide. I also found it a little strange that on multiple recipes she advocated just buying the food instead of making the recipe that followed.

[Meredith]

Lots of great looking recipes.

Have followed the sauerkraut instructions, and included some of the suggestions for varying the recipe as well. Turned out well first time.

[Toby]

Uninspired, and mostly just a cookbook *using* fermented foods. Lots of much more interesting and informative books out there.

[Gabby]

A good starter book, however I did not enjoy the emphasis on using organic products. I’m going to try making homemade yogurt!

[Josianne Fitzgerald]

Beautiful photographs although not for every recipe.

[Heydi Smith]

Love the photography!

I found this uninspiring and mostly how to use things that were already fermented. It wasn't what I felt the title promised at all.

[Tina]

A good place to start. One of a few I've borrowed from the library to begin my fermenting journey!

[Lisbeth]

Straight forward information, appealing recipes, and wonderful photos!

[A. J]

I was really excited when I got this book from my library, I love fermenting foods and I wanted to know more. 

Overall this book wasn't bad, it just wasn't what I was expecting. From the title I was really expecting a book that laid out the science and technique of fermenting, as well as gave me some yummy handy recipes.  And while there is an abundance of recipes in this book, there is little to no instructions in the art of fermenting. This book is not for beginner fermenters, though from the recipe collection it tries to be. This is a book for someone who already knows what they're doing. 

So I was disappointed with this book, maybe other people would enjoy it more and find a use for the recipes. I personally didn't feel like any of them were that interesting. And in the end I gave this book 3 stars. 

[Tameeka]

Discusses the basics of fermentation. A chapter begins with a form of fermented food or drink and follows with easy recipes. The ingredients are easy to find. Nothing in here that you'll have to search high and low for.

[Sarah]

Well, yeah, beginners guide is right but this is a beautiful book to get you started. Lots of good, basic, ferment recipes.

[Pixie]

Lots of nice recipes and pretty photos. Note to Goodreads: I could not find this with the title search word "Fermented." I had to search by author.

[Tina]

really want to try to make dosas now.