Fermented Vegetables by Kirsten K. Shockey

Fermented Vegetables
  • Author : Kirsten K. Shockey
  • Publisher : Storey Publishing
  • Release Date : 2014-10-17
  • Categories : Cooking
  • ISBN : 9781612124261
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Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

Fermented Vegetables by Kirsten K. Shockey

Fermented Vegetables
  • Author : Kirsten K. Shockey
  • Publisher : Storey Publishing
  • Release Date : 2014-10-07
  • Categories : Cooking
  • ISBN : 9781612124254
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Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

Ferment Your Vegetables by Amanda Feifer

Ferment Your Vegetables
  • Author : Amanda Feifer
  • Publisher : Fair Winds Press (MA)
  • Release Date : 2015-10-15
  • Categories : Cooking
  • ISBN : 9781592336821
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90 recipes showcasing simple fermented vegetables.

Cookbook of Fermented Vegetables by Cleta Arvin, MD

Cookbook Of Fermented Vegetables
  • Author : Cleta Arvin, MD
  • Publisher :
  • Release Date : 2020-08-03
  • Categories :
  • ISBN : 9798671940954
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Getting started with fermentation doesn't have to be complex. One time a friend said, "I love to cook. But fermenting, too complex for me." This is not true. There are just many particular fermentation recipes (it's not always uniform). This often depends on what is being fermented, and it requires experimentation. However, with a researched cookbook, it's VERY easy to ferment, and fun too!In this book we dive into the world of fermented vegetables. I also write about kombucha and other recipes, but veggies is an excellent way to get started fermenting. It's also a GREAT way to boost your health. Fermented foods have been linked to everything from expanded gut flora and reduced gastrointestinal problems, an enhanced immune system, a greater supply of vitamins and minerals, and a lot more.If you want to get started fermenting, but you're not sure where to begin, this little book is for you!Don't forget, you can read this for FREE on Kindle Unlimited, or buy for a couple of bucks by clicking 'Buy Now!'

FERMENTED VEGETABLES Simple Ways to Create Delicious Recipes for Fermented Vegetables and Other Probiotic Foods by Salt and Pepper Publishing

FERMENTED VEGETABLES  Simple Ways To Create Delicious Recipes For Fermented Vegetables And Other Probiotic Foods
  • Author : Salt and Pepper Publishing
  • Publisher :
  • Release Date : 2020-04-18
  • Categories :
  • ISBN : 9798638480257
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Did you know that a healthy gut is critical to your overall health? Did you know that damaged gut flora has been linked to weight gain, depression, brain fog, allergies, Hashimoto's Thyroiditis, inflammatory bowel condition and type 1 diabetes? If you suffer from hormonal imbalances, mood swings, persisted fatigue, intolerance to cold and frequently feel chilly, forgetful, bloated and miserable, it is very likely that your gut is "leaky" and your whole body suffers from inflammation.The good news is:1.You don't have to suffer.2. By following the right diet, you can effectively and naturally heal yourself completely.With FERMENTED VEGETABLES: Simple Ways to Create Delicious Recipes for Fermented Vegetables and Other Probiotic Foods you can heal and maintain a healthy gut by applying the simple and proven recipes for fermented vegetables and other probiotic foods. Inside the pages of this book, you will find the recipes for a range of pickles, sauerkrauts, relishes, chutneys and natural probiotics, and learn the benefits of applying them in your diet. Specifically, you will learn about: The importance of having probiotics in your diet to have a healthier-looking skin, strong immune system, slim and fit body, and a healthy gut. Methods, techniques and everything else that will allow you to make delicious and aromatic fermented foods every single time. Helpful tips to set up a perfect probiotic kitchen and choose the best ingredients. Over 50 step-by-step recipes with simple instructions and guidelines Great ideas for delicious meals using fermented foods. Natural ways to support your immune system and digestive health And many more... Preparing your own fermented foods in the comfort of your own kitchen may seem like a daunting task at first, but with FERMENTED VEGETABLES you have one of the best books on the market to assist you.Choose from a variety of delights, such as Basic Pickled Cucumbers to Spiced Cherry Tomato

Fermentation for Beginners Delicious Fermented Vegetable Recipes for Better Digestion and Health by Savannah Gibbs

Fermentation For Beginners  Delicious Fermented Vegetable Recipes For Better Digestion And Health
  • Author : Savannah Gibbs
  • Publisher :
  • Release Date : 2020-08-02
  • Categories : Cooking
  • ISBN : 1648420915
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Fermented Fruits and Vegetables by Mike Battcock

Fermented Fruits And Vegetables
  • Author : Mike Battcock
  • Publisher : Food & Agriculture Org.
  • Release Date : 1998
  • Categories : Agriculture
  • ISBN : 9251042268
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Making Sauerkraut and Pickled Vegetables at Home by Klaus Kaufmann

Making Sauerkraut And Pickled Vegetables At Home
  • Author : Klaus Kaufmann
  • Publisher : Book Publishing Company
  • Release Date : 2007
  • Categories : Cooking
  • ISBN : 155312037X
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With this book, discover the simple remedies and healing agents found in lactic acid-fermented foods. Step-by-step recipes will guide you, the modern reader, through centuries-old methods. Book jacket.

Farmers Bulletin by United States. Department of Agriculture

Farmers  Bulletin
  • Author : United States. Department of Agriculture
  • Publisher :
  • Release Date : 1922
  • Categories : Agriculture
  • ISBN : CHI:37916440
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Wild Fermentation by Sandor Ellix Katz

Wild Fermentation
  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release Date : 2016-08-19
  • Categories : Cooking
  • ISBN : 9781603586283
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The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art

Microbiology and Technology of Fermented Foods by Robert W. Hutkins

Microbiology And Technology Of Fermented Foods
  • Author : Robert W. Hutkins
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • Categories : Technology & Engineering
  • ISBN : 9780470276242
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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and contemporary reference book. A brief history and evolution of microbiology and fermented foods, an overview of microorganisms involved in food fermentations, and their physiological and metabolic properties provide a foundation for the reader. How microorganisms are used to produce fermented foods and the development of a modern starter culture industry are also described. Successive chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for manufacture of these foods: Cultured Dairy Products Cheese Meat Fermentation Fermented Vegetables Bread Fermentation Beer Fermentation Wine Fermentation Vinegar Fermentation Fermentation of Foods in the Orient Examples of industrial processes, key historical events, new discoveries in microbiology, anecdotal materials, case studies, and other key information are highlighted throughout the book. Comprehensively written in a style that encourages critical thinking, Microbiology and Technology of Fermented Foods will appeal to anyone dealing in food fermentation – students, professors, researchers, and industry professionals.

Fermented Vegetables Easy amp Delicious Fermented Vegetable by

Fermented Vegetables  Easy  Amp  Delicious Fermented Vegetable
  • Author :
  • Publisher :
  • Release Date :
  • Categories :
  • ISBN :
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How Fermented Foods Feed a Healthy Gut Microbiota by M. Andrea Azcarate-Peril

How Fermented Foods Feed A Healthy Gut Microbiota
  • Author : M. Andrea Azcarate-Peril
  • Publisher : Springer Nature
  • Release Date : 2019-11-28
  • Categories : Technology & Engineering
  • ISBN : 9783030287375
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This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there has been a documented increase in the prevalence of autoimmune diseases and obesity, which has been correlated to decreased diversity of gut microbes, while infectious disorders have decreased in the three past decades. With the intention of providing a thorough overview of the relationship between fermented foods, nutrition, and health, the editors have grouped the chapters into three thematic sections: food and their associated microbes, the oral microbiome, and the gut microbiome. After an introduction dedicated to the environmental microbiome, Part I provides an overview of what is currently known about the microbes associated with different foods, and compares traditional forms of food preparation with current industrial techniques in terms of the potential loss of microbial diversity. The chapters in Part 2 explore the oral microbiota as a microbial gatekeeper and main contributor to the gut microbiota. Part 3 introduces beneficial modulators of the gut microbiome starting with the establishment of a healthy gut microbiota during infancy, and continuing with the role of probiotics and prebiotics in health preservation and the imbalances of the gut microbiota. In the final section the editors offer concluding remarks and provide a view of the future brought by the microbiome research revolution. This study is unique in its emphasis on the convergence of two very relevant fields of research: the field of studi

Handbook on Fermented Foods and Chemicals by NPCS Board of Consultants & Engineers

Handbook On Fermented Foods And Chemicals
  • Author : NPCS Board of Consultants & Engineers
  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release Date : 2011-10-01
  • Categories :
  • ISBN : 9788178331379
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Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, and sometimes for the keeping quality of the product. The manufacture of fermented food products is carried out on a small scale in homes in every country. Fermented products are more palatable and are not as easily spoiled as the natural products. The microorganisms that produce the desirable changes may be the natural flora on the material to be fermented, or may be added as starter cultures. The yield of organic acids principally lactic, serve as a preserving agents. Lactic acid fermentation is an anaerobic intramolecular oxidation reduction process. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentations. In some fermented food products, yeasts and moulds also participate along with lactic acid bacteria. Most of the reactions in living organisms are catalyzed by protein molecules called enzymes. Enzymes can rightly be called the catalytic machinery of living systems. The real break through of enzymes occurred with the introduction of microbial proteases into detergents. Most of the enzymes are produced by microorganisms in submerged cultures in large reactors called fermentors. In choosing the production strain several aspects have to be considered. Industrial enzyme market is growing steadily. The reason for this lies in improved production efficiency resulting in cheaper enzymes, in new application fields. Tailoring enzymes for specific applications will be a future trend with continuously improving tools and understanding of structure-function relationships and increased search for enzymes from exotic environments. This field deals with how are the enzymes used and applied in practical processes. A lot of fungal, bacterial and actinomycete strains with potential for producing novel industrial enzymes have been i

Fermented Fruits and Vegetables A Global Perspective by Battcock

Fermented Fruits And Vegetables  A Global Perspective
  • Author : Battcock
  • Publisher : Daya Books
  • Release Date : 2001
  • Categories : Fermented foods
  • ISBN : 8170352487
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Fermented fruits and vegetables contribute significantly to the diets of rural populations in a number of developing countries. This bulletin reviews the pretreatment, fermentation, packaging and storage of fruits and vegetables in Africa, Asia and Latin America. Methodologies for the production of a variety of pickles fruits and vegetables, wines, vineagar, cocoa and coffee are described along with the biochemical and microbial changes associated with the fermentation processes. Much of the information presented is indigenous and has not been previously documented. It is hoped that the dissemination of this publication will promote wider interest in the development and improvement of small scale fruit and vegetables fermentation. Contents: Chapter 1: The Benefits of Fermenting Fruits and Vegetables, (1) Improving Food Security, (2) Increasing Income and Employment, (3) Improving Nutrition, (4) Medicinal Benefits, Chapter 2: Basic Principles of Fermentation, (1) The Diversity of Fermented Foods, (2) Organisms Responsible for Food Fermentation, (3) Desirable Fermentation, (4) Manipulation of Microbial Growth and Activity, (5) Controlled Fermentations, Chapter 3: Yeast Fermentations, (1) What are Yeasts?, (2) Conditions Necessary for Fermentation, (3) Production of Fruits Alcohol, Chapter 4: Products of Yeast Fermentation, (1) Fermented Fruit Juices, (2) Fermented Plant Saps, Chapter 5: Bacterial Fermentations, (1) What are Bacteria?, (2) Lactic Acid Bacteria, (3) Acetic Acid Bacteria, (4) Bacteria of Alkaline Fermentations, (5) Conditions Required for Bacterial Fermentations, (6) Principles of Lactic Acid Fermentation, (7) Principles of Acetic Acid Fermentation, Chapter 6: Typical Products of Bacterial Fermentations, (1) Dry Salted Pickles, (2) Brined Fruit and Vegetable Pickles, (3) Non Salted Lactic Acid Bacteria Products, (4) Alkaline Fermentation Products, Chapter 7: Products of Mixed Fermentations, (1) Vinegar, (

International Symposium on Quality of Fresh and Fermented Vegetables by Jung-Myung Lee

International Symposium On Quality Of Fresh And Fermented Vegetables
  • Author : Jung-Myung Lee
  • Publisher :
  • Release Date : 1999
  • Categories : Fermented foods
  • ISBN : WISC:89066992355
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International Symposium on Quality of Fresh and Fermented Vegetables by

International Symposium On Quality Of Fresh And Fermented Vegetables
  • Author :
  • Publisher :
  • Release Date : 1999
  • Categories : Fermented foods
  • ISBN : CORNELL:31924077306219
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Solid State Fermentation for Foods and Beverages by Jian Chen

Solid State Fermentation For Foods And Beverages
  • Author : Jian Chen
  • Publisher : CRC Press
  • Release Date : 2013-11-23
  • Categories : Science
  • ISBN : 9781439844960
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Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Solid State Fermentation for Foods and Beverages covers these new technologies and their application to food and beverage production. The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce, Chinese distilled spirit, and rice wine. The authors address such engineering issues as mass and heat transfer and energy equation calculation of solid-state fermentation, dynamic modeling of solid-state fermentation, and process control of solid-state fermentation. Covering the latest developments and achievements in the field of SSF, the book provides a detailed introduction to various solid-state fermented foods and beverages, including product category, characteristics, functionalities, safety issues, and consumer perception. It explores real advantages of SSF processes and how their application at real scale for high quality production that is more and less costly.

Fiery Ferments by Kirsten K. Shockey

Fiery Ferments
  • Author : Kirsten K. Shockey
  • Publisher : Storey Publishing
  • Release Date : 2017-05-30
  • Categories : Cooking
  • ISBN : 9781612127286
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The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

Handbook of Vegetables and Vegetable Processing by Nirmal Sinha

Handbook Of Vegetables And Vegetable Processing
  • Author : Nirmal Sinha
  • Publisher : John Wiley & Sons
  • Release Date : 2010-11-19
  • Categories : Technology & Engineering
  • ISBN : 0470958448
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Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui’s popular Handbook of Fruits and Fruit Processing (2006). Handbook of Vegetables and Vegetable Processing is contemporary in scope, with in-depth coverage of new interdisciplinary developments and practices in the field of vegetables emphasizing processing, preservation, packaging, and nutrition and food safety. Coverage includes chapters on the biology, horticultural biochemistry, microbiology, nutrient and bioactive properties of vegetables and their significant commercialization by the food industry worldwide. Full chapters are devoted to major vegetables describing aspects ranging from chemistry to processing and preservation. World-renowned editors and authors have contributed to this essential handbook on vegetables and their production, technology, storage, processing, packaging, safety and commercial product development. Special Features: Coverage includes biology and classification, physiology, biochemistry, flavor and sensory properties, microbial safety and HACCP principles, nutrient and bioactive properties In-depth descriptions of key processes including, minimal processing, freezing, pasteurization and aseptic processing, fermentation, drying, packaging, and application of new technologies Entire chapters devoted to important aspects of over 20 major commercial vegetables including avocado, table olives and textured vegetable proteins Unparalleled expertise on important topics from more than 50 respected authors