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Fermented Vegetables: Cookbook How to Make Fermented Vegetables
I want to thank you and congratulate you for downloading the book, “Fermented
Cookbook How to Make Fermented Vegetables”.
This book contains proven steps and strategies on how to ferment vegetable in your home. It is easier that people think and rather delicious. It provides prebiotic to make your body healthier, and some people believe it keeps you cancer free. Thanks again for downloading this book, I hope you enjoy it!
Fermented vegetables are a method of food preservation that also produces better nutrition in the food. The bacteria make the minerals in cultured food more readily available to the body, so it can absorb it better. Bacteria also produce vitamins and enzymes that help us digest foods better.
Almost any vegetable can be fermented, and that includes leafy vegetables. The best style of vegetable is organic and fresh because it provides you with the most vitamins and nutrients available. You can add in herbs and spices and create multi-mixed vegetable dishes.
The neat thing about fermented vegetables is they can be taken right out of the garden, and many of our recipes are vegetables that you don’t find frozen or canned like cabbage and lettuce. Most gardeners end up with too many vegetables that are not freezable and must be eaten, so they try giving them to everyone they know and everyone they don’t know! Still, in the end, they end up with excess amounts that get thrown out. Now you’ll be able to ferment those vegetables and have them all year round making you very thrifty gardener. Not only does it save you money but it gives you those valuable vitamins and minerals in the months where fresh vegetables were not available.
Cookbook How to Make Fermented Vegetables”.
This book contains proven steps and strategies on how to ferment vegetable in your home. It is easier that people think and rather delicious. It provides prebiotic to make your body healthier, and some people believe it keeps you cancer free. Thanks again for downloading this book, I hope you enjoy it!
Fermented vegetables are a method of food preservation that also produces better nutrition in the food. The bacteria make the minerals in cultured food more readily available to the body, so it can absorb it better. Bacteria also produce vitamins and enzymes that help us digest foods better.
Almost any vegetable can be fermented, and that includes leafy vegetables. The best style of vegetable is organic and fresh because it provides you with the most vitamins and nutrients available. You can add in herbs and spices and create multi-mixed vegetable dishes.
The neat thing about fermented vegetables is they can be taken right out of the garden, and many of our recipes are vegetables that you don’t find frozen or canned like cabbage and lettuce. Most gardeners end up with too many vegetables that are not freezable and must be eaten, so they try giving them to everyone they know and everyone they don’t know! Still, in the end, they end up with excess amounts that get thrown out. Now you’ll be able to ferment those vegetables and have them all year round making you very thrifty gardener. Not only does it save you money but it gives you those valuable vitamins and minerals in the months where fresh vegetables were not available.
41 pages, Kindle Edition
Published February 10, 2016
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Displaying 1 of 1 review
August 2, 2017
ALmost a great book
I liked the unusual recipes and how the author explains the process but there are a number of errors and typos that make the one recipe I bought the book for--fermented pumpkin--impossible to make.
Recipes rely heavily on kefir water which is another drawback and at least one recipe calls for coconut sugar with no indication if regular sugar could be substituted.
I liked the unusual recipes and how the author explains the process but there are a number of errors and typos that make the one recipe I bought the book for--fermented pumpkin--impossible to make.
Recipes rely heavily on kefir water which is another drawback and at least one recipe calls for coconut sugar with no indication if regular sugar could be substituted.
Displaying 1 of 1 review