I’m somewhat of a closet wannabe homesteader, so this book was definitely right up my alley! If you’ve ever wanted to learn to make your own kombucha, sourdough starter, miso…(etc.), you’re gonna want to check out a new cookbook–Fermentation Revolution! :]
Fermentation Revolution
By Sebastian Bureau + David Cote
Genre:Ā Food/Cooking
Pages:Ā 208
Fermentation Revolution
It also includes a discussion on the different types of fermentation (alcoholic, lactic, acetic, amylolytic, proteolytic) and what equipment will be useful for fermentation.
The rest of the book is divided into the following chapters:
Vegetables
Learn to make your own sauerkraut, root vegetables in miso brine, classic kimchi, lactofermented grape leaves, umeboshi plums and umeboshi vinegar…
Fruit, Sugar and Honey
This includes recipes for Fermented Honey with Garlic, Water Kefir, Kombucha, Jun (honey-based kombucha), Ginger Beer + Root Beer, Apple Cider + Apple Cider Vinegar…
Dairy and Nondairy Milks
Almond Yogurt, Milk Kefir (Coconut, Cow or Goat), Homemade Cheese Spread, Cashew Labneh with Za’atar…
Grains and Legumes
Learn to make your own Sourdough Starter, Naan, Dosas, Gluten-Free Sorghum and Hemp Country-Style Bread, Beer, Tempeh, Sake, Miso…
On the Menu
This is where you get to take the recipes from the previous chapters to incorporate into meals! Learn how to make Dragon Bowls with divine sauces, Warrior’s Miso Soup, Wild Mushroom Salad with Kombucha Vinaigrette, Bibimbap, Lemon Confit Meringue Pie,
There’s a section at the end that lets you know where you can buy this “strange” stuff (e.g. cultures, equipment) in the U.S., Canada, and Europe.
Each recipe contains a list of ingredients, instructions, number of servings, equipment needed, preparation time, and “level of difficulty.” I’m super grateful for that last one, because I’m pretty sure it’s gonna help me decide what to try making first!
Check out my past cookbook reviews!
- Have you ever tried fermenting your own foods?
- Have you ever had kombucha?
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This book sounds right up my street too!
I think I’m gonna start with making black garlic first! :D!
I remember making fermented cabbage with my mom and it smelled up the house so bad, my dad wasn’t PLEASED! hahahaha!
GiGi Eats recently posted…Letās Make Loveā¦ To The Camera
hahaha, thankfully I live alone so I guess if I smell up my own apartment, only my cat will hate me! :P
I’ve always wanted to learn more about fermenting my own foods and this book is just what i was looking for! Thanks for sharing
Author
Thanks for checking it out! I’m gonna try making the black garlic soon! :]!
such an awesome cookbook! I’m always scared to try to ferment my own foods – I love sauerkraut and kimchi so maybe I’ll pick this up!
Ooo, let me know if you do (and what you end up making!!)!
I have made sauerkraut before – it is hard to believe how easy it is!! This looks like a really comprehensive book.
It definitely is! I’m gonna start with the easier stuff first! :P
Sounds like an interesting read! I love fermented food, but have never tried msking any myself.
I don’t have it enough–I really need to try some of these out soon! :P
Farrah recently posted…Take Care of Yourself Before You Take Care of Others
YUM! I love fermented food. I think I would like this book. I just started making my own komucha too. Its awesome!
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That’s awesome! I really want to try making my own kombucha sometime!
Oh gosh, I feel like I’d be bad at this, but it’s interesting! And I’ve never had kombucha but I’ve been hearing more and more about it. How awesome this was written by a food scientist.
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Agreed! It was really interesting to read about how different types of fermentation worked–I’m excited to try these recipes out!
I’ve made quite a few ferments! Currently I have a ginger bug in the fridge waiting to be revived and turned into soda (hopefully).
That’s awesome! :O I really want to try making a ginger bug sometime! *-*
Yum!
Agreed! :D