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Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen, by Alex Lewin
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Amazon.com Review
Cucumber PicklesView larger Cucumber Pickles Pickled cucumbers, or simply “pickles,†are a quintessential fermented food. The ï¬rst record of pickles comes from ancient Mesopotamia. Such diverse historical ï¬gures as Aristotle, Julius Caesar, Shakespeare, Amerigo Vespucci, and Thomas Jefferson are reported to have been fond of pickles. Indeed, Amerigo Vespucci, after whom America was named, was a pickle vendor before he became a world explorer. Pickles play a signiï¬cant role in the food culture of many countries, from North America through Europe and into the Middle East. Preparation: 1. ) If your cucumbers are at all soft, if you bought them at the store, and/or if you suspect that they might have been picked a while ago, you can perk them up by soaking them in ice water. 2. ) Trim the blossom ends off your cucumbers. These ends contain enzymes that can contribute to “hollow pickle syndrome. †3. ) Combine the chlorine-free water and salt in the pitcher, and add any starter or vinegar, if using. 4. ) Place the seasonings and tannin providers at the bottom of the jar or crock, followed by the cucumbers. 5. ) Pour the brine into the crock. 6. ) Weight everything down in such a way that it stays submerged. 7. ) If needed, cover the top of the jar or crock with the cloth, and affix the cloth with the rubber band. 8. ) Store at cool room temperature. Every day after the second or third, pull out a pickle, cut off a piece with a clean knife, and taste it. When the pickles are pleasantly sour but still crunchy, they are done. Move them to a cool place (like the refrigerator) immediately. Yield: 3–4 pounds (1.5–2 kg), Prep time: 10 minutes, Total time: 3 days–2 weeks Equipment: Knife; Cutting board (wood is ideal); 1-gallon (4-L) pitcher; ½-gallon (2-L) mason jar, a Pickl-It, a Harsch crock, or a plain glazed (lead-free) ceramic crock; Something to hold the cucumbers under the brine, like a small clean plate or saucer that ï¬ts inside the jar or crock (if needed); Clean dishtowel or cloth to cover the top of the jar or crock along with a rubber band (if needed). Ingredients: 3 or 4 pounds (1.5 or 2 kg) small, thick-skinned cucumbers2 quarts (2 L) chlorine-free water1â„2 cup (115 g) sea saltUp to 1 cup (250 ml) whey or 1 pint (475 ml) sauerkraut juice, or starter powder from an envelope (optional)Seasonings: generous amounts of whole garlic, bay leaf, etc. (optional)A few fresh grape or oak leaves, or a couple of black tea bags, for their tannins (optional)Red wine vinegar or apple cider vinegar, boiled and cooled to replace up to half of the water (optional)
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About the Author
Alex Lewin, a graduate of Harvard, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. To learn more about this book, visit RealFoodFermentation.com.
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Product details
Paperback: 176 pages
Publisher: Quarry Books; 39834th edition (July 1, 2012)
Language: English
ISBN-10: 1592537847
ISBN-13: 978-1592537846
Product Dimensions:
8 x 0.6 x 10.1 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
179 customer reviews
Amazon Best Sellers Rank:
#196,279 in Books (See Top 100 in Books)
I had purchased other Fermenting books before I bought this one. I should have started out with this one instead. Cover many types of foods, vegetable, milk meat etc. The best thing is that he explains what started to use and why. Also has some good recipes that don’t take much time but give good results. If you are starting with Fermentation, I would recommend this book. You might save money by not buying other books that really don’t explain what you need to know.
This is a fabulous book; I'm loving it so far! The author does a great job of taking the "scary" out of fermentation. He also does a great job offering non-mainstream information without being militant about food choices. (Not that anyone reading a book about fermentation is likely to disagree with him, but still...he's tactful, not pushy.)One of my favorite things about this book is the almost step-by-step development of it. Ferments are divided into several larger categories (like fermented vegetables vs. fermented dairy). Beyond that, though, the entire book is set up roughly from easiest or simplest to the most complicated, with chapters building on each other. That makes this a great book to work through in order (more-or-less), ferment by ferment, as a sort of textbook to learn the processes. I haven't gotten very far in terms of actually completing the recipes -- only to sauerkraut, which is first -- but that's the plan and I'm feeling more confident about learning with this book than others I've read.I would have liked to see a "what do I do when...?" section, because I did run into some issues while preparing my kraut. None of them were major, but I was thankful I had some people to ask, because I would otherwise have found myself a little "stuck." Most notably, he doesn't address (unless I missed it) how to get your food to stay under the surface of the liquid. As this is something I have consistently had difficulty with when making any preparations that involve leaving vegetable matter to sit submerged in fluid for a while, I doubt I'm the only beginner likely to run into this, and I wish he had tackled it.Still, I'm pretty excited about this book and it's beautiful step-by-step recipe photos, and would highly recommend it for beginners like me.
I am only on chapter 2 and although the information by the end of the book may be valuable, I felt compelled to inform potential buyers of one thing .... it is very wordy. I'm finding the book cumbersome to read because the author is very conversational and talks about making our own food and taking control "especially at a time in history when many of us feel at the mercy of events, governments, corporations, and industrial food producers." I'm more of a 'just the facts' type of person. I want to learn about fermenting, not sit by a fireside drinking wine and having a leisurely philosophical discussion about it. I have already ordered a different book hoping for information that gets to the point faster.
After spending the last couple of years making drinks that go fizz, it was time for me to turn my attention to foods that go fizz... in a good way.I already had a couple of fermentation books (Art of Fermentation, Cultured Food Life), but once I got this one it quickly became the only one I turned to. At any one time I usually have at least three of the recipes contained herein bubbling/festering away. (Currently Carolina slaw, crème fraîche and yogurt.)The pictures are clear, the explanations are thorough, and everything's shown and explained so well you can't wait to just do something - provided the ingredients are on-hand, of course. And most importantly the results are great! (Or in internet-speak, nomnomnom.)One of my dogs even liked this book - so much so that he took it off the bookshelf and consumed half the introduction while I was out one day. It's that good of a book that although the recipes are still all intact, I'm considering buying it again so I have a pristine copy to be able to leaf through and mull what to try next.
I just made my first jar of Sauerkraut and it was great. This is so amazing for two reasons.. one I never ever cook and two, I used to hate store bought sauerkraut. This is a well written easy read with great photos to help you though your first batches of fermentating stuff. lol. They gave me ideas on equipment (minimal but important to have the right stuff), then the recipes were drop dead simple and yet really really taste. I feel like a kitchen star! This book would make a great present for anyone interested in making their own Real food.
I checked this book out from the library and liked it so well that I bought myself a copy of it. It clearly explains how food fermentation works and includes recipes to follow. It gives you enough background information that you aren't just following the recipes, but are fully understanding how they work. I particularly like that it explains how you can adapt recipes to suit your own needs. Most cookbooks want you to use their recipes exactly, but this author encourages you to change them in ways that please you. The recipes are easy to follow and modify. They include full-color photographs of the steps so you can see what you should be doing instead of just reading about it. With it, I was able to make my own yogurt, strain it, and use the strained whey to start my own fermented vegetables. I am very happy with this book.
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