Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating

Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating 

Tackling conventions from past ages to safeguard food isn't just an enthusiasm for Shannon Stonger, yet a lifestyle. Shannon left a profession in science to raise her family. Presently, she and her significant other got their family off the matrix to find a more straightforward, agrarian life. With just negligible sun based controlled power, Shannon depends on down to earth food protection methods, for example, maturation, to give nutritious food to her family while reducing food expenses.

In Traditionally Fermented Foods, Shannon tells perusers the best way to save food utilizing customary aging methods, regularly without refrigeration. An option in contrast to canning and freezing, customarily matured nourishments don't need present day innovation to safeguard. You can get familiar with Shannon's true safeguarding procedure, which she relies upon day by day to put food on the table, so you realize they work. You can likewise figure out how aged nourishments work, how to make aged nourishments and how to utilize aged food sources in plans. This book contains more than 80 plans with relating photographs.

About the Author
Shannon Stonger is the founder of Nourishing Days and a writer for Cultures for Health. She holds a bachelor’s degree in chemistry. Shannon and her family have lived on an off-grid homestead since 2011. She lives in Santa Anna, Texas.

Beautifully written, great information. The book is nicely bound so that it lays flat, which I appreciate when trying to read a recipe while following the instructions. I purchased this as a pre-order so just received it this week and haven't yet consumed any of the ferments (have two of her recipes from the book going at present), but having tried numerous recipes from her blog I have no doubt they will be delicious. She provides more detailed information on fermenting, the process and the whys, etc., than many books. If you enjoy her blog, you will love her book. If you want to get a taste of her book, read her blog "Nourishing Days". Update 12/16/17--I have now tried enough recipes to highly recommend this book. Her "Taco Kraut" recipe has become my favorite sauerkraut recipe hands down and I have made it numerous times. I like it so much that I try to make it frequently enough to have a batch in rotation. I find it's best when fermented for three weeks (except in very hot weather) and then put in the fridge for another 3-4 weeks. It's great after the initial fermentation, but keeps getting better and better as it sits. Another favorite is her "Homestead 'Chi". I love a good spicy kimchi, but this recipe is great for any meal of the day and also for tender palates. Her "Pizza Green Beans" is another favorite and a great use for an abundance of garden green beans. Her sourdough is very good although I have a hard time keeping it going--I tend to forget about keeping the starter going. Love her simple Feta recipe; it's so easy and tasty. Note: on her website, she has corrected the salt amount in her "Squash Cortido" recipe. It should be in teaspoons, not tablespoons. When made with the correct amount of salt, it is a delicious and different ferment. Another great way to use up an abundance from the summer garden. -Beeswax

I rarely buy books, preferring to borrow from the library or just get the same info online for free, but I made an exception for this one and I am not disappointed! It is a beautiful book full of wisdom from years and years of Shannon's off-grid fermentation practice and it shows how to incorporate fermenting and fermented foods into a family lifestyle where simplicity and nourishment are of paramount importance. I have been fermenting quite a bit for several years and eat fermented foods everyday, but I still learned many useful ideas from this book. The advice is down to earth, the explanations are very worth the read, and the pictures are gorgeous and realistic! For me, this book plus Wild Fermentation will probably be all I will ever need. I'm definitely a cook book minimalist, but this one makes the cut. -Ms. JD 

Download Ebook Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating  | 99 Mb | Pages 224 | EPUB | 2017

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