Fermentation Revolution: 70 Easy Recipes for Sauerkraut, Kombucha, Kimchi and More

by Sébastien Bureau, David Cote

Everything you need to know about fermentation to start a little revolution in your pantry! Fermentation is one of the hottest kitchen trends of the past two years, and for good reason - fermentation allows us to transform the ordinary to the extraordinary ( delicious pickles, olives, and ginger beer). But more than that, fermented foods have enhanced nutritional value, aid in digestion, and regulate our immune systems. Fermentation is fun and it results in foods packed full of flavor and health benefits. The Fermentation Cookbook provides 70 easy, step-by-step, and cost-effective recipes for everything from fermented vegetables, fruits, sugars and honey to milks, cereals, grains and legumes. It covers the science behind fermentation, different types of fermentation processes, and useful fermentation equipment. So gather your jars, get started on making your own condiments and yogurts, and be on your way to cultivating good health. Your taste buds will be sure to thank you.

Genres: Cookbooks, Nonfiction, Cooking, Health, Food

208 pages, Paperback

Published March 15, 2018

Reviews

[LaDonna Harris · Rating 4 out of 5]

We might use a number of the basic ferment recipes but the rest is too rich for our red neck taste and availability of products.

[Barbara · Rating 4 out of 5]

This is another great book on healthy recipes for fermentation. There are different levels of difficulty for the various recipes and equipment that I have never heard of before that the authors use. Other than that, the recipes are quite unique and from around the world. There are also several baked recipes, a recipe for Seitan Jerky, Sake, Shoyu, etc. Things I would never have dreamed of being able to make in your own home. Lots of great photos. The authors are experts at this and have written a fantastic book!

[Dawn · Rating 5 out of 5]

I love that this book goes beyond the basic starter recipes and includes recipes from other cultures. That being said, I don't think this a good starter book because there is not a lot of explanation about technique or troubleshooting.

[Deirdre · Rating 4 out of 5]

An inspiring book that demystifies a lot about fermentation as an art for me. The recipes again range from simple (saurkraut) to quite complex (did you know you could make sake at home? I have serious doubts about that one, like I do about the quality of any croissant I could make), but there is again a lot of inbetween and a lot of interesting and helpful explanation of what exactly is happening during a fermentation process. I am excited to try making shrub, mustard, ketchup, pickles, yoghurt, and, yes, kombucha, the reason I got this book out from the library in the first place.

Now to get my hands on a big ol glass jar and some flip-top bottles...

[Green Cupcake · Rating 3 out of 5]

I enjoyed the variety or recipes for the ferments but the recipes USING the ferments did not look interesting. It is definitely worth reading.

[Jarčík · Rating 5 out of 5]

Best start for my fermentation journey 👍

[Rachael W · Rating 4 out of 5]

I liked how informative it was while also giving credence to instinct and common sense. The recipes look delicious and I’ll certainly be trying a few

[Nada Loughead · Rating 5 out of 5]

See my review at https://canadiancookbooks.ca/fermenta...