The Complete Guide to Fermentation & Culinary

The Complete Guide to FermentationA Comprehensive Recipe Book for Cultured and Fermented FoodsTABLE OF CONTENTSINTRODUCTIONUnderstanding FermentationHealth Benefits of Fermented FoodsEssential Equipment and IngredientsSafety Guidelines and TroubleshootingCHAPTER 1: VEGETABLE FERMENTSClassic SauerkrautKorean Kimchi (Baechu Kimchi)Fermented Pickles (Lacto-Fermented)Fermented Hot SauceCurtido (Salvadoran Cabbage Slaw)Fermented SalsaGiardiniera (Italian Pickled Vegetables)Fermented BeetsFermented Carrots with GingerFermented Green BeansCHAPTER 2: DAIRY FERMENTSHomemade YogurtGreek YogurtKefir (Milk Kefir)ButtermilkCrème FraîcheCultured ButterLabneh (Yogurt Cheese)Skyr (Icelandic Yogurt)Filmjölk (Swedish Soured Milk)QuarkCHAPTER 3: DRINKS & BEVERAGESKombucha (Original)Flavored Kombucha VariationsWater KefirKvass (Beet Kvass)Ginger BeerTepache (Fermented Pineapple Drink)Jun TeaSwitchel (Fermented Vinegar Drink)RejuvelacFermented LemonadeCHAPTER 4: SOURDOUGH & BREADSSourdough Starter from ScratchBasic Sourdough BreadWhole Wheat SourdoughSourdough PancakesSourdough English MuffinsSourdough Pizza DoughSourdough CrackersSourdough FocacciaSourdough BagelsSourdough Discard WafflesCHAPTER 5: ASIAN FERMENTSMiso PasteNatto (Fermented Soybeans)TempehTakuan (Pickled Daikon)Tsukemono (Japanese Pickles)Doenjang (Korean Soybean Paste)Fermented Black BeansAtchara (Filipino Pickled Papaya)Achar (Indian Pickles)Fermented Bamboo ShootsCHAPTER 6: CONDIMENTS & PASTESFermented MustardFermented KetchupFermented Hot Pepper Paste (Gochujang)Fermented Garlic HoneyFermented Lemon PasteFermented HorseradishFermented RelishFermented ChimichurriFermented OnionsFermented Tomato Paste