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."
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