50 Fermentation Recipes: The Beginner’s Cookbook to Fermented Eating Includes 50 Recipes!
By Nina Cooper
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About this ebook
So, what exactly is fermentation? Fermentation is the process of food preservation. It supercharges the nutrient content of the food. This happens when the natural bacteria found in foods break down the contents of the food and makes the food easier to digest, and even more nutritious. Isn’t it great to know that you are giving your body the best nutrients and care every day?
Do you suffer from high blood pressure or diabetes? Are you looking to receive the best health benefits from the foods you eat? Do you suffer from obesity or from being overweight? Then my eBook, 50 Fermentation Recipes: The Beginner’s Cookbook to Fermented Eating is the perfect book for you! Eating fermented food is the ideal choice for those that are looking to receive the ultimate benefits from their food. The process of fermentation not only enhances the nutrient contents of food, but it also makes food taste great without too much cooking. All this process takes is a little patience.
You will be provided with insightful recipes that will help you carry out the requirements of the Fermentation like a pro!
In this awesome book you will also learn:
- General information of what you will eat on the Fermentation
- The Fermenting Food is nothing like your average food preparation process
- The tools that you will need to carry out a successful fermentation
- 50 great tasting Fermentation Recipes
This book will open you up to the wonderful and exciting world of fermented, preserved, and cured food. The information will be broken down into easy to understand information, so that when you're ready to try out these easy recipes, you'll first have to hand knowledge that will put you on the right path to healthy eating. You’ll be able to spend less time cooking and more time eating once you begin to incorporate fermented foods into your lifestyle.
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50 Fermentation Recipes - Nina Cooper
Introduction
Today, the market is flooded with numerous high-sodium preserved products that offer no nutritional value and no health benefits. These products are cheap and are slightly delicious, but those are the only benefits that you will receive from these food. What if I told you that you can still enjoy preserved foods at a low cost, and receive some of the best health benefits that food as to offer? Well, that is what this book is all about.
In this book, 50 Fermentation Recipes: The Beginner’s Cookbook to Fermented Eating you will be opened up to the world of fermented, cured, and preserved foods. You will discover how to make these food from the comfort of your own home, and in return discover that you can save money by doing things all on your own.
Fermentation involves the process of food preservation, which in return increases the nutrient content of the food. This happens when the natural bacteria found in foods break down the rudiments of the food to make it easier to digest, and much more nutritious. Isn’t it great to know that you are giving your body the best nutrients and care every day? Consuming these fermented and natural foods will give you the nutrients your body needs and will increase your chances of reaching optimal heath.
Fermented Vegetables
Cultured Broccoli Salad
Yield: Four Quarts
Active Time: 10 minutes
Fermenting Time: 3 Days
Total Time: 3 Days, 10 minutes
Ingredients
1 cup raisins
1 cup grapes
1 large red onion, thinly sliced
2 heads of broccoli (cut into florets)
4 medium carrots, shredded
4 tsp lemon juice, freshly squeezed
1 cup kefir whey
3 tsp Himalayan Pink salt
Chlorine-free, filtered water
Tools
Two (½ Gallon) fermenting jars with airlock lid
One large bowl
Methods
In a large bowl, combine broccoli, raisins, grapes, onion, carrots, and salt into a large bowl. Mix well to combine the ingredients.
Divide the vegetable mixture into two equal portions and add each portion to each of the fermenting jars.
Add the lemon juice and kefir whey to the jar and cover all the ingredients with water, leaving about 1 to 2 inches of space in the jar for the lid to close without contents of the jar overflowing. Place jars onto a surface that is hidden from direct sunlight for a minimum of 3 days.
Be sure to check the jars every day to be sure that the vegetables remain fully submerged into the water. If the vegetables begin to rise, gently push them down so that they remain below the surface of the water.
If you see any white spots in the jar, this is okay. You should remove the vegetables that have white spots on them and press the remaining vegetables back below the