Flavoring Your Ferments
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Flavoring Your Ferments
Unleash the captivating world of fermented foods and beverages with "Flavoring Your Ferments." This vibrant eBook invites you on a sensory journey, transforming ordinary ingredients into extraordinary culinary experiences through the art and science of fermentation. Begin with the basics as you explore the interplay of herbs, spices, and aromatics. Dive into the secrets behind seasoning, where understanding flavor dynamics can elevate your home-fermented creations. From sauerkraut with dill and caraway to kimchi spiced with unique blends, every page offers a new and exciting recipe to try. Move beyond vegetables and discover how to craft irresistible fermented beverages. Experiment with herbal kombucha infusions and spiced water kefir, or let aromatic wild sodas tantalize your taste buds. For dairy enthusiasts, try infusing yogurt with lavender and vanilla, or create spiced cheese curds that push the boundaries of texture and taste. Explore global traditions with a fermenter’s twist. Infuse your ferments with the bold spices of Middle Eastern za’atar, savor the tangy complexity of Indian masala kraut, and feel the fiery warmth of North African harissa. Seasonal guides will keep your fermenting palate fresh, while indigenous flavors introduce you to the enchanting botanicals from around the world. Gain insights into choosing the right fermentation vessels to enhance flavor development, and master the art of troubleshooting and storage. Whether you’re rescuing a batch that needs balance or finding creative ways to store your ferments, this guide has you covered. Celebrate your creations by hosting tastings with friends, entering competitions, or building a community of like-minded enthusiasts. "Flavoring Your Ferments" isn’t just a cookbook; it’s an invitation to a world of flavor-packed discovery and endless possibilities in home fermentation. Embrace the adventure and start crafting your signature fermentations today!
Wildcrafted Fermentation
Author: Pascal Baudar
language: en
Publisher: Chelsea Green Publishing
Release Date: 2020-03-12
“I am in awe of this book”―Sandor Katz, author of The Art of Fermentation Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more with over 100 easy-to-follow recipes! Featured in The Independent’s (UK) “7 Best Fermentation Books of 2020” One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments: At home From the wild plants in your local landscape From the cultivated plants in your garden From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and “create a cuisine unique to you and your environment.”
Make your own cider Techniques for fermenting and flavoring your cider to make it delicious
This book, and our love affair with apples and cider, started in 1998 — the year we moved onto our smallholding and watched the dormant centenarian apple trees introduce themselves. First came the pink swelling blossom buds, next the riot of white blossoms resplendent and humming with pollinators, then green leaves offering cool summer shade as the small fruits grew into the apples. We soon identified most of them — a Rome variety of some sort, something like a Granny Smith, a Golden Delicious, a Cox’s Orange Pippin, a few towering Gravensteins, and one that was grafted to both Gravenstein and Red Delicious. We were overwhelmed by the quantity: boxes and baskets of apples were stacked along the wall in our small kitchen. Apples seemed to tumble every which way as we tried to make them into sauce, dried rings, steamed juice, pies, crisps, and dumplings. By the next year we had a cider press, and a few years later we were captivated by cider. Surrounded by vineyards, we thought we would be the first cider house in our area. As it turned out, sauerkraut got in the way, but that is another story. Eager to learn as much as we could about growing apples for cider, we visited Nick Botner, described both as a hobby orchardist and a serious world-renowned botanical collector, at his farm in Yoncalla, Oregon, 2 hours north of our farm. We arrived, three of our four children in tow, one early November day, nearly 15 years ago. “Come into my farmhouse, we’ll talk,” Nick said as he invited the five of us in. His wife, Carla, sat us down to coffee and applesauce. A good cider apple contributes to one or more of four components: color, flavor, body, or bouquet. “What kind of apples do you recommend for hard cider?” Christopher ventured. We were sitting there gazing at him like initiates around a sage, waiting for the meaning of life. Or, at least the meaning of apples. “There are a lot of great apples for cider,” Nick said, and we both stared, pen in hand, waiting to scribble down the varieties that we’d never heard of, yet hoped to plant. He told us a good cider apple contributes to one or more of four components: color, flavor, body, or bouquet. He didn’t drop any variety names though. “Do you have the Redstreak?” Christopher asked hopefully. During the eighteenth century, this apple was believed to be the finest cider apple in England. At the time, cider made from the Redstreak commanded the highest prices. Its popularity had diminished by the end of the century and it’s believed that viruses may have killed the remaining trees. Now the apple is rare, even thought to be extinct, as breeders are unsure if the claimed Redstreaks are indeed the Redstreaks.