Traditionally Fermented Foods

Last Updated May 25, 2017
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Traditionally Fermented Foods

Innovative recipes and old-fashioned techniques for sustainable eating.

Shannon Stonger is a food chemist who has turned her scientific eye on how to turn fermented staples into budget-friendly, everyday dishes. 

In addition to dozens of recipes, Stonger covers the basics of fermenting including taking care of your cultures, troubleshooting mold, the equipment you'll need, storage guidelines, and more. She says, "My passion for fermented food extends way beyond recipe and formulas. While I hope the recipes in this book help and inspire you, they are not the end in and of themselves. The purpose of this book, from my point of view, is to help you create sustainable nourishment for you and your loved ones through fermentation."

"This book is about sharing the many benefits and wonders of fermented foods for nourishment, for sustainability, and for a way forward in departing from an industrialized food system. I truly believe that these foods are a very important piece in a very important puzzle."

Buy Traditionally Fermented Foods at Amazon, or a bookseller near you.

Fermented Fresh Herbs

how to make fermented herbs
"It’s a good idea to make small jars of these guys because you will only use a few leaves or a spoonful or two at a time.”

Simple Homestead Feta Cheese

how to make homemade feta cheese
"If you like flavorful cheese and don’t want to fuss with complicated recipes, this one’s for you."

How to Make Whey Sodas

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"One of the simplest fermented beverages to make is a whey soda."
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