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Real Food Fermentation, Revised and Expanded: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
In this newly revised and updated edition of Real Food Fermentation, discover how to preserve your favorite foods with simple techniques and recipes.
Learn the process of fermentation from start to finish , and stock your pantry and refrigerator with delicious fermented fruits, vegetables, dairy, and more . You’ll find information about why these recipes work, why they are safe, what to do when things don't go to plan, and how to modify recipes to suit your taste.
Fermenting is both an art and a science, and Alex Lewin expertly takes you through every step, including an overview of food preserving and the fermentation process. Get to know the health benefits of fermented foods , and learn the best tools, supplies, and ingredients to use.
Then start making wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season’s bounty. The book is filled with beautiful photos and clear instructions to help you build your skills with confidence. It’s no wonder people are fascinated with fermenting—the process is user friendly, and the rewards are huge.
Inside you’ll With this book as your guide, you’ll feel in control of your food and your health. See why so many people are discovering the joys of fermenting!
Learn the process of fermentation from start to finish , and stock your pantry and refrigerator with delicious fermented fruits, vegetables, dairy, and more . You’ll find information about why these recipes work, why they are safe, what to do when things don't go to plan, and how to modify recipes to suit your taste.
Fermenting is both an art and a science, and Alex Lewin expertly takes you through every step, including an overview of food preserving and the fermentation process. Get to know the health benefits of fermented foods , and learn the best tools, supplies, and ingredients to use.
Then start making wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season’s bounty. The book is filled with beautiful photos and clear instructions to help you build your skills with confidence. It’s no wonder people are fascinated with fermenting—the process is user friendly, and the rewards are huge.
Inside you’ll With this book as your guide, you’ll feel in control of your food and your health. See why so many people are discovering the joys of fermenting!
- GenresCookbooksNonfiction
200 pages, Paperback
Published January 25, 2022
1 person is currently reading
19 people want to read
About the author
Alex Lewin
28 books27 followersI am an author, software engineer and architect, fermenter, health coach, real food activist, trained chef, raw milk drinker, motorcycle and scooter rider, and urban bicyclist. I write the blog Feed Me Like You Mean It. I think that Ball jars are the ultimate glassware. My heroes include Sandor Katz, Sally Fallon, Vandana Shiva, Kurt Vonnegut, Anthony Bourdain, and Alan Turing.
My first book, Real Food Fermentation, came out in June 2012. It is the first fully illustrated, step by step guide to creating simple fermented foods at home.
I have been featured for my work in numerous publications, including Harvard Magazine, Boston Globe, Edible Boston, Stuff Magazine (Boston), and on public radio.
Andrew Weil was one of the first influences on my food consciousness. He taught me that pharmaceuticals are not generally the answer for chronic health problems. Barry Sears showed me that what we eat, and when we eat it, can have a huge influence on our energy levels. Others have shown me that the Standard American Diet is just that--SAD. For a long time, I read all the health and wellness books I could find. Many of them struck a chord, but I always felt like I was getting only a small piece of the story. Then Sandor Katz revealed to me the magic of fermentation, and Sally Fallon showed me how the rest of the puzzle pieces fit together.
I believe that the key to creating sustainable and healthy food supply chains throughout the world is for each of us to demand real food, local food, and healthy food, and for us to prepare that food in a conscious manner.
My first book, Real Food Fermentation, came out in June 2012. It is the first fully illustrated, step by step guide to creating simple fermented foods at home.
I have been featured for my work in numerous publications, including Harvard Magazine, Boston Globe, Edible Boston, Stuff Magazine (Boston), and on public radio.
Andrew Weil was one of the first influences on my food consciousness. He taught me that pharmaceuticals are not generally the answer for chronic health problems. Barry Sears showed me that what we eat, and when we eat it, can have a huge influence on our energy levels. Others have shown me that the Standard American Diet is just that--SAD. For a long time, I read all the health and wellness books I could find. Many of them struck a chord, but I always felt like I was getting only a small piece of the story. Then Sandor Katz revealed to me the magic of fermentation, and Sally Fallon showed me how the rest of the puzzle pieces fit together.
I believe that the key to creating sustainable and healthy food supply chains throughout the world is for each of us to demand real food, local food, and healthy food, and for us to prepare that food in a conscious manner.
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Displaying 1 - 3 of 3 reviews
October 4, 2021
This is an expanded edition of a book that explores the process of fermenting a wide range of foods and beverages, including – new to this edition – sourdough bread. It’s a great book for a neophyte such as myself as it covers all the basics without getting too arcane (though it does include natto and some other regional foods that may not be widely familiar.) The book provides step-by-step instructions for making sauerkrauts (and variations such as Kimchi,) yoghurt & kefir, fermented fruit condiments, beverages (alcoholic and non-,) bases / starters (e.g. vinegar,) and sourdough products (including, but not limited to, bread.) It describes some of the challenges one may run up against as well as showing what equipment one will need. It also proposes some of the ways a curious person might experiment with variations.
Color photos are used to clarify the production processes as well as to show appetizing finished products that will whet one’s appetite.
If one is looking to get into a narrow domain of fermentation, e.g. making beer or other alcoholic beverages, one may want to look elsewhere for a more specialized and in-depth guide (of which there are many.) However, this book may introduce one to ideas for brewing adventures one wouldn’t have otherwise considered.
This book is an awesome choice for someone looking to get into or to expand their food fermentation activities. It’s well-organized, beautifully presented, and – as I mentioned – not overwhelming. With the mounting evidence of the benefits of fermented foods, this is a great guide to learn more about how one can best begin producing such foods at home.
Color photos are used to clarify the production processes as well as to show appetizing finished products that will whet one’s appetite.
If one is looking to get into a narrow domain of fermentation, e.g. making beer or other alcoholic beverages, one may want to look elsewhere for a more specialized and in-depth guide (of which there are many.) However, this book may introduce one to ideas for brewing adventures one wouldn’t have otherwise considered.
This book is an awesome choice for someone looking to get into or to expand their food fermentation activities. It’s well-organized, beautifully presented, and – as I mentioned – not overwhelming. With the mounting evidence of the benefits of fermented foods, this is a great guide to learn more about how one can best begin producing such foods at home.
February 10, 2022
I've been a fan of fermenting foods for a while, and this book has it all; I loved reading Real Food Fermentation!
Sections include Sauerkraut and Beyond; Dairy; Fermented Fruit Condiments; Fermented Beverages; and Sourdough. I relished reading the science alongside detailed recipes and tips.
A superb book for anyone wanting to start their fermentation journey!
[I received a copy of this book free from NetGalley in exchange for an honest review]
Sections include Sauerkraut and Beyond; Dairy; Fermented Fruit Condiments; Fermented Beverages; and Sourdough. I relished reading the science alongside detailed recipes and tips.
A superb book for anyone wanting to start their fermentation journey!
[I received a copy of this book free from NetGalley in exchange for an honest review]
January 10, 2023
The book was smart enough to identify the tend but I was disappointed to find little new or updated information in the book about fermenting food or consuming fermented food. Besides its constantly repeated paragraphs, I find the writing lack of flavors and passion.
From my limited knowledge about some of the fermented food, I don’t think the book has the best information about fermentation for me. For example, the recipe for making kimchi is a rather simplified version. I would appreciate it more if the author can recognize the traditional kimchi making and how the simplified approach would differ from using authentic ingredients like fish sauce, shrimp paste etc. Would I trust the recipes for other food in the book?
The 2 stars are for the beautiful photographs and clean charts.
From my limited knowledge about some of the fermented food, I don’t think the book has the best information about fermentation for me. For example, the recipe for making kimchi is a rather simplified version. I would appreciate it more if the author can recognize the traditional kimchi making and how the simplified approach would differ from using authentic ingredients like fish sauce, shrimp paste etc. Would I trust the recipes for other food in the book?
The 2 stars are for the beautiful photographs and clean charts.
Displaying 1 - 3 of 3 reviews