Fermenting
An Essential Guide to Culturing Food to Create Kombucha, Sourdough, Kimchi, Sauerkraut, Yogurt, and More So You Can Grow Probiotics at Home and Improve Your Gut Microbiome
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Fermenting
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Narrado por:
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Ivan Busenius
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De:
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Dion Rosser
Acerca de esta escucha
Learn how to ferment food like a pro!
Do you love the taste of kimchi or kombucha?
Do you want to learn how to make sourdough?
Does the idea of fermenting scare you because you think it is too complicated?
If you’ve answered yes to these questions, then you have come to the right place.
Fermentation is a process of breaking sugars and carbohydrates down into lactic acid, which adds an acidic and tangy taste. It is also commonly called culturing. The microorganisms, such as yeast and bacteria, are added to the food to break it down. These bacteria are also present in your body, home, and soil. Many people have started fermenting foods, especially meat, because the products can be stored for longer periods.
This process is fascinating, and this audiobook has all the information you need to know to get started.
With this audiobook, you will:
- Learn about fermentation and its history
- Discover some great, popular fermented foods
- Understand the importance and benefits of fermentation
- Learn about various supplies and equipment you’ll need to get started
- Find over 75 recipes to help you make tasty kombucha, sourdough, pickles, and more!
So, what are you waiting for? Click the “add to cart” button and embark on a one-of-a-kind journey to becoming a fermenting master!
©2021 Dion Rosser (P)2021 Dion RosserLos oyentes también disfrutaron...
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- Narrado por: Ivan Busenius
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General4.5 out of 5 stars 49
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General4.5 out of 5 stars 39
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Lo que los oyentes dicen sobre Fermenting
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Joseph T Hickman
- 03-12-22
Hats off to the author, Dion Rosser !
At last, an audiobook on fermenting that I like. It is so well presented, and the details make all the difference. The background on the history was most interesting and I found the fermenter’s notes section to be incredibly valuable. I am extremely thankful that I found this resource, my hats off to the authors.
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Catherine J Hill
- 03-11-22
A must have resource guide to fermenting!
This stunning audiobook demystifies so many aspects of fermenting. The listener need never throw a veggie again. It seems anything can be fermented, pickled, or sauced. Yumminess.
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Guadalupe Anderson
- 03-30-22
More then I expected!
I am listening to it about the very long history of food preservation. Did you know that most of all the foods in the world are made using at least a partial process of fermentation, including sourdough bread, a tack of grange left before refrigeration, and a vital food on cattle drives?
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Total5 out of 5 stars
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Ejecución5 out of 5 stars
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Historia5 out of 5 stars
- Kimbery Valtierra
- 03-11-22
Listen through it. Looks excellent.
Gorgeous, comprehensive work.....next summer will have plenty of fun experimenting with new ferments using allotment produce.
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Total4 out of 5 stars
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Ejecución3 out of 5 stars
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Historia4 out of 5 stars
- Cari Bishop
- 04-01-24
It was good but…
I did enjoy this book and did learn a great deal. I enjoyed the history of fermentation and health benefits also mentioned on each recipe, however I wish there was a pdf of the recipes that came with it. There are a few I would love to try but trying to wright them down while listening wasnt always an option.
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