Fermented Foods at Every Meal

Description

Now it's so easy to make fermented foods part of your diet! We live in a fermentation nation. Fermented foods like yogurt, sauerkraut, and kombucha are popular blog and diet staples, and rightfully so! They are loaded with nourishing probiotics, and they're downright delicious. While most people know they should be incorporating fermented foods into their diet, they're not sure how to consume them on a daily basis. Fermented Foods at Every Meal changes all that. Author Hayley Ryczek teaches the ins and outs of weaving fermented foods into breakfast, lunch, and dinner. This book introduces readers to: Yogurt Sauerkraut Kombucha Kefir Crème Fraiche Dried Fruit Chutney Fermented Ketchup Fermented Carrots Sweet Pickled Relish Sweet and Spicy Tomato Salsa Each chapter in Fermented Foods at Every Meal delves into one of these ten fermented foods and teaches readers how to make it at home. The book then guides readers through simple ways to use each live-culture powerhouse food, starting with simple recipes, such as Sweet Crème Grilled Peaches, and moving into more inventive eats that cross over with ferments from other chapters. In Fermented Foods at Every Meal, emphasis is put on retaining the probiotic and enzymatic qualities of these foods by not overheating them. After all, anyone can blend kefir into muffin batter and call it a kefir recipe, but the oven kills the properties of kefir that help you digest the meal you're eating, which was the whole point of consuming fermented food in the first place! This book's emphasis on informed, healthful eating, plus the range of recipes it offers, set Fermented Foods at Every Meal apart from any other book in its genre. Revolutionize your daily diet with these delicious probiotic powerhouse recipes! Cover......Page 1 Title......Page 5 CONTENTS......Page 7 INTRODUCTION......Page 8 Chapter 1: THE BENEFITS AND BASICS OF FERMENTING YOUR OWN FOODS......Page 11 Chapter 2: CRÈME FRAÎCHE......Page 21 Chapter 3: KEFIR......Page 37 Chapter 4: DRIED FRUIT CHUTNEY......Page 53 Chapter 5: FERMENTED KETCHUP......Page 69 Chapter 6: FERMENTED GINGER ORANGE CARROTS......Page 83 Chapter 7: KOMBUCHA......Page 99 Chapter 8: SAUERKRAUT......Page 117 Chapter 9: FERMENTED SWEET PICKLE RELISH......Page 133 Chapter 10: SWEET AND SPICY TOMATO MANGO SALSA......Page 149 Chapter 11: YOGURT......Page 167 Chapter 12: TROUBLESHOOTING AND RESOURCES......Page 183 ABOUT THE AUTHOR......Page 188 C......Page 189 F......Page 190 K......Page 191 P......Page 192