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The Fermenting Book Package: Fermented Foods: How to Ferment Vegetables & Paleo Probiotics: Fermented Foods for the Paleo Diet (English Edition) [Format Kindle]

Morgan Anderson , Aimee Anderson

Prix Kindle : EUR 4,54 TTC & envoi gratuit via réseau sans fil par Amazon Whispernet
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  • inclut la livraison sans fil gratuite par Amazon Whispernet
  • Longueur : 325 pages (estimation)
  • Langue : Anglais
  • Word Wise: Activé
  • Les membres Prime peuvent emprunter ce livre et le lire sur leurs appareils avec la Bibliothèque de prêt Kindle.
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Descriptions du produit

Présentation de l'éditeur

Get Two Excellent Books on Fermented Foods for One Low Price

The Fermenting Book Package offers two of the premier books on fermented foods for less than what it would cost to buy them individually.

Book 1: Fermented Foods: How to Ferment Vegetables

Do you want to learn how to ferment vegetables?

The fermentation process takes vegetables and turns them into probiotic powerhouses packed full of healthy microorganisms and enzymes. If you're looking to add probiotic bacteria to your diet, learning to ferment vegetables is a cheap and easy way to do it.

The following topics are covered in the beginning chapters of the book:
  • What lacto-fermentation is and what happens during the fermentation process.
  • The four items you need to get started.
  • The health benefits of fermented vegetables.
  • Vegetable fermenting basics.
  • A quick introduction to fermenting vessels, including the pros and cons of some of the more popular container types.
  • Weighting systems and why they're important.
  • The best types of salt and water to use.
  • Starter cultures and why they aren't always necessary.
  • How to tell when vegetables are done fermenting.

This handy guide contains more than 35 recipes, including step-by-step directions detailing how to make the following fermented vegetables:
  • Asparagus.
  • Fermented shredded beets.
  • Beet kvass.
  • Beet kanji.
  • Brussels sprouts.
  • Cultured cucumber salad.
  • Curtido.
  • Curried cauliflower.
  • Dilly carrots.
  • Dilly beans.
  • Probiotic ketchup.
  • Kimchi.
  • Kohlrabi pickles.
  • 5 different types of sauerkraut.
  • Fermented cherry tomatoes and green tomatoes.
  • and more.

A number of common problems encountered during fermenting are covered at the end of the book, including mold, slime, cloudy substances at the top of the brine and vegetables that smell rotten, taste funny or go soft.

Book 2: Paleo Probiotics: Fermented Foods for the Paleo Diet

This book is a great introduction to probiotic foods for both Paleo and non-Paleo dieters.

Traditionally, the human diet consisted of fresh foods in their natural form, free of harmful chemicals, pesticides and processed flours and sugars. Pretty much every food we ate was packed full of probiotic bacteria that helped balance the bacteria levels in the stomach and small intestines. These probiotic foods don't just promote good gut health, they free up the immune system to dedicate resources to other areas of the body, leaving you healthier and happier as a result.

Fermented foods and beverages are natural sources of probiotic bacteria that can be eaten to resupply the body with the bacteria it needs.

This book is your guide to adding probiotics to the Paleo Diet. The following topics are covered in this helpful handbook:
  • A brief chapter that lays out the framework for the Paleo diet and why it's a good choice for many people.
  • What probiotics are and why they're important.
  • Fermented foods and the lacto-fermentation process.
  • The basic supplies you need to get started (along with some supplies that aren't required, but will make life easier).
  • Choosing the right type of container to ferment food in.
  • Choosing the right weighting system for your container.
  • Natural salts and sugars that work well for fermenting.
  • Two methods that can be used to create brine solutions.
  • What starter cultures are and why some may not conform to the strict Paleo diet.
  • How to tell when your food is done fermenting.
  • Storage of fermented foods.
  • and more...

There are more than 40+ recipes in the book, covering everything from sauerkraut to water kefir.

Buy this book package today and get started fermenting foods immediately.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 2039 KB
  • Nombre de pages de l'édition imprimée : 325 pages
  • Utilisation simultanée de l'appareil : Illimité
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Non activé
  • Classement des meilleures ventes d'Amazon: n°588.474 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)

Commentaires en ligne

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Commentaires client les plus utiles sur (beta) 4.7 étoiles sur 5  18 commentaires
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Fermenting Foods 19 juin 2014
Par Linda L. Stewart - Publié sur
Achat vérifié
My daughter's doctor recommended fermenting foods for my daughter who was ill. I found this book and it answered all my questions. With it, I've fermented sauerkraut, beets, carrots, broccoli, and kimchi. Easy to understand. Highly recommended.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 good job!!!! 23 juin 2014
Par Carmen Reyes - Publié sur
Achat vérifié
Well written, the information is acurate and easy to follow. It has nice recipies. Good introduction to fermenting and probiotics.
4.0 étoiles sur 5 A couple of good basic guides into fermenting. 19 avril 2015
Par Amazon Customer - Publié sur
Achat vérifié
I got this downloaded yesterday and read through both books by this morning. Typically self published ebooks leave me wanting. Book one I was happy with the variety of recipes, layout wasn't messed up, I also enjoyed the author's commentary on each recipe. When an author does that, it tells me the book is thier work and us authored. So often recipe ebooks are full of recipes free to view online and have pictures that arn't even the product of the recipe! The second book had irritating formatting issues making reading the recipes not as easy as book one. I really appreciated the broad spectrum of fermenting foods in book two, particularly the inclusion of fermenting fruit and vinegar. Was disappointed that the Kombucha chapter didn't touch on second fermenting the kombucha, something that transforms this healthy drink into a pleasurable one. There are a few typos a proof reader should be able to catch. Also the kombucha directions seem to be incorrect/contradictory, ferment time says 12-24hrs, later on it says ferment up to a week, in conjunction with the high temp this recipe recommends that would get pretty acidic in a week. There could definitely be more elaboration on kombucha. Anyone reading this should read more on kombucha to ensure success. I for one would find 80-87f higher than I can reasonably achieve in my Tasmanian kitchen which is abt 65f and my continous brew is ready to decant in a week. Taste it each day until you like it then decant into bottles, add flavored teas, fruit, herbs etc and cap, let sit at room temp for 3-4 days the chill. Yummmmm!! If you are new yo fermenting beware it easily becomes an obsession, a good kind!
5.0 étoiles sur 5 recipes are easy to follow 23 avril 2015
Par penny zeffertt - Publié sur
Achat vérifié
Both these books are well researched and well written, recipes are easy to follow. I think that it is a pity to have 2 books as the info could be combined into one - fermenting for Paleo is the same as fermenting for any other diet and a bit misleading. but otherwise I really recommend the books. Thanks!
4.0 étoiles sur 5 Good information and the recipes have worked well 20 février 2015
Par Gretchen - Publié sur
Achat vérifié
Good information and the recipes have worked well. It is difficult too always find what I'm looking for, esp. in the paleo book. I've started fermenting vegetables, making kefir, and kombucha. It is fun and so far good success.
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