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Fermenting: How to Ferment Vegetables (English Edition) par [Johnson, Rashelle]
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Longueur : 128 pages Word Wise: Activé Composition améliorée: Activé
Page Flip: Activé Langue : Anglais

Description du produit

Présentation de l'éditeur

Fermenting is a food preservation technique that takes healthy vegetables and makes them even healthier!



There's no doubt about it. Vegetables are good for you. They're packed full of vitamins, minerals and all sorts of other nutrients the body needs to thrive. Fermented vegetables are even better because they're packed full of probiotic cultures that give your immune system a boost and help your body process and absorb nutrients from the foods you eat.

This book discusses fermented vegetables in-depth includes a number of recipes including the following:
  • Six different sauerkraut recipe.
  • Cultured coleslaw.
  • Kale slaw.
  • Horseradish.
  • Cultured beets.
  • Beet kvass.
  • Pickled jalapenos (just like the ones you use on nachos, only healthier!).
  • Kohlrabi.
  • Dilly carrots.
  • Fermented pickles.
  • Zucchini pickles.
  • Cultured olives.
  • Probiotic garlic.
  • Cultured salsa.
  • Fermented ketchup.
  • and more.


This book includes a handy FAQ that covers many of the questions you might have while fermenting foods, including what to do when you encounter moldy vegetables, why your vegetables are covered in foam and what to do when there's white yeast growing near the surface of the brine.

Buy this book now and get started fermenting vegetables today.


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  • Format : Format Kindle
  • Taille du fichier : 2976 KB
  • Nombre de pages de l'édition imprimée : 128 pages
  • Utilisation simultanée de l'appareil : Illimité
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00EKN7VS2
  • Synthèse vocale : Activée
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  • Word Wise: Activé
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  • Composition améliorée: Activé
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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.5 étoiles sur 5 76 commentaires
9 internautes sur 9 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Can't Wait to Get Started! 5 mars 2014
Par Geraldine - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
I love fermented foods but have not made a lot of them from scratch to date. In spite of being an avid cook and cookbook author, it's something I always thought was too much work and not really worth the effort. But after reading: Fermenting: How to Ferment Vegetables, I'm ready to give it a go!

Author Rashelle Johnson has done a great job explaining how to go about the process of home fermenting vegetables in an easy to understand and straightforward way. She has included an extensive (very!) Q and A section that I found most helpful in addition to the many recipes.

This is a lot more than just a how to guide for the basics like sauerkraut and pickles. There are recipes for a variety of fermented veggies including some of my favs like: beets, kohlrabi, carrots and zucchini...and all of them sound so yummy!

I need to get a good size crock to work with then I'm going to give this collection a good kitchen workout. ;-)

Only one question I could not find the answer to, perhaps I missed it. I would still like to know if the actual crock used to hold the foods needs to be sterilized before use, as is the case with making pickles etc, with regular pickling methods? If the author could answer this, that would be great.

Geraldine Helen Hartman author of The Groovy Green Kitchen and Not Just for Vegetarians.
7 internautes sur 7 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 For those new to lacto-fermentation 21 juillet 2014
Par Richard in Texas - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
If you are not already familiar with fermenting, or if you just want to have a lot of your information on fermenting in one place, this is a good book for you. The book explains the difference between fermenting and pickling and why fermenting is actually the preferred approach to food preservation.

Fermenting is a form of food preservation that works using lacto-bacillus. Two kinds of bacteria are all around us and even inside us. One kind is pathogenic, meaning it will make you sick or even kill you (think botulism). The other kind, however, not only live in our guts, they are actually helpful in digestion and in fending off the pathogens. These bacteria are referred to as pro-biotic. The advantage of lacto-fermentation is that it creates an environment in which it is hard or impossible for pathogens to grow, while at the same time using pro-biotics to preserve the food.

I would have given this book five stars had it been better laid out for kindle. Some of the chapters and chapter divisions break at funny places on my phone app. That is not serious enough to lower the rating to three starts, but it does keep it from getting all five stars.

The book contains numerous excellent recipes that give you not only a list of ingredients, but also step by step instructions on how to combine the ingredients and ferment the veggies.
28 internautes sur 30 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 I just love a good "vintage" sauerkraut! 24 août 2013
Par Amazon Customer - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
This is a fairly well written book which gives the reader valuable insight into preserving vegetables through fermentation rather than pickling. The book goes over the "whys" and "hows" of the process and also contains tips and recipes. There are a few errors and omissions but I found them to be less distracting than the author's willingness to be redundant...perhaps as a way to stretch the book. In any event, I found the subject matter to be presented clearly, interestingly and compellingly so I think I will give it a try. A solid 4 1/2 stars for this one. Now I'm off to enjoy some "vintage 1976 dilly beans"...it was a great year!
8 internautes sur 8 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 fermenting 3 mars 2014
Par J. Refer - Publié sur Amazon.com
Format: Broché Achat vérifié
pretty straight forward approach to fermenting with some good tips on encouraging the good / discouraging the bad bacteria; some repetition throughout, but overall it has the essential info to understand how to ferment vegetables and several recipes I'm looking forward to trying.
2 internautes sur 2 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Giving me a new viewpoint 10 mai 2014
Par rgon - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
This was a free download that was recommended by a facebook site I like and it piqued my curiosity. I'm not sure I will ever actually do this myself, but it certainly has provided much food for thought (okay, pun intended, groan). On the other hand, depending on how well my garden does, I just might try some of the recipes. The recipe for fermented ketchup especially intrigues me, as I love ketchup but have been avoiding it because of the high fructose corn syrup.

If you're looking for ways to simplify the food chain, removing preservatives and the conglomerates out of your kitchen, this book should be helpful. Simple, clear explanations and recipes that look realistic and easy to follow. I will certainly keep it in my library.
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