Fermented Foods (eBook)

A Practical Guide

Caroline Gilmartin (Autor)

eBook Download: EPUB

2020
176 Seiten
Crowood (Verlag)
978-1-78500-758-3 (ISBN)

Infos

The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has the evidence that fermented foods can help support a healthy gastrointestinal tract, boost the immune system and even improve mood. This is due to both the probiotic microbes they contain, and the enhanced nutritional value of fermented foods themselves. In this comprehensive guide, fermentation specialist Caroline Gilmartin delves into the processes and mechanisms involved in both wild and cultured fermentation, examining the microbes involved, parameters for optimal fermentation and what happens if you alter them. Topics covered include the importance of the microbiota; gut health; milk and water kefir; yoghurt; kombucha; vegetable fermentations; appetizing recipes; suggested flavour combinations and finally, safety measures and troubleshooting.

Dr Caroline Gilmartin is a fermentation specialist with a background in microbial genetics. Her Bristol-based company, Every Good Thing, makes kefir and kimchi for local shops, as well as running workshops that teach the basics of maintaining gut health and sustainable techniques for fermentation.

Produkt-Details

• Erscheint lt. Verlag: 26.10.2020
• Verlagsort: London
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
• Schlagworte: Acetic Acid Fermentation • age-old • Alcoholic fermentation • Anaerobic environment • ancient grains • Autolyse • autumn recipies • bacterial competition • Baechu • Billionaires’ • Brined Fermentation • bulk ferment • cabbage • cultured fermentation • Daikon Radish • dysbiosis • Ferment • Fermentation • fermentation container • fermented foods • Fibre • Gastrointestinal Tract • gluten free • gluten-free sourdough • gochugaru • Granola • GUT • gut health • homogenisation • Homogenised milk • Honey water kefir • immune system • Kefir • Kefirdelphia • Kefir Dressing • Kefir Ice Cream • Kefir Mango Lassi • Kimchi • Kombucha • Kombucha Culture • Labneh Balls • Lactic acid fermentation • Lactose intolerance • long life food • mason jars • Mesophilic Yoghurt • microbes • microbial genetics • microbiota • milk kefir • milk proteins • Moisture Content • Napa Cabbage • natural yeast • OSMOSIS • Osmotic Pressure • Pasteurisation • pickling • Polyphenols • prebiotics • pre-ferment • preserving' food book • probiotic • Probiotics • SALT • Sauerkraut • SCOBY • sourdough • sprouting grains • starter culture • store cupboard food • storing • Torshi • vegetable fermentations • Vented fermentation jar • water activity • water kefir • wild fermentation • wild yeast • Yoghurt • yoghurt starter
• ISBN-10: 1-78500-758-0 / 1785007580
• ISBN-13: 978-1-78500-758-3 / 9781785007583