The Farmhouse Culture Guide To Fermenting: Crafting Live Cultured Foodsand Drinks with 100 Recipes from Kimchi to Kombucha

Product Description

Fermented and preserved foods are beloved for their bold and layered flavors as well as their benefits for gut health, boosting immunity, and curbing sugar cravings, but until now, there hasn't been a book that is both authoritative and easy to use. Fermenting a Culture provides you with the history, health information, and safest methods for preserving, along with 115 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, yogurt, kombucha, and even hard ciders and mead. With trusted authors Kathryn Lukas and Shane Peterson, owners of mega-brand Farmhouse Culture, and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.Fermented and preserved foods are beloved for their bold and layered flavors as well as their benefits for gut health, boosting immunity, and curbing sugar cravings, but until now, there hasn't been a book that is both authoritative and easy to use. Fermenting a Culture provides you with the history, health information, and safest methods for preserving, along with 115 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, yogurt, kombucha, and even hard ciders and mead. With trusted authors Kathryn Lukas and Shane Peterson, owners of mega-brand Farmhouse Culture, and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.
KATHRYN LUKAS worked in the restaurant business for more than 23 years--as a cook, private chef, manager, and food and beverage director--before starting Farmhouse Culture, the top fermented foods company in the U.S. She holds a bachelor's degree in humanities from the New College, where she wrote her thesis on pre-corporate food traditions. She learned to cook classically in Stuttgart, Germany, where she owned a restaurant for three years and had her first taste of fresh kraut. When she returned home to her native California, Kathryn learned how to ferment through a natural chef culinary program. Kathryn has also been involved with Slow Food since 2005 and was a 2010 co-chair of Slow Food Santa Cruz. SHANE PETERSON is an expert fermentologist with nearly ten years' experience. As production manager for Farmhouse Culture, he oversaw the large-scale production of kraut and kimchi. Later, working alongside Kathryn in innovation and product development, he co-created Farmhouse Culture's three newest award-winning lines- Gut Punch, Fermented Vegetables, and Kraut Krisps. He has led numerous fermentation workshops here and abroad, and even helped launch Denmark's first kombucha company.