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Fermentation for Beginners   The Simple…
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Fermentation for Beginners   The Simple Step By Step Guide to Fermenting…

by Heather Heather Crawford Crawford

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Heather Crawford makes a first attempt at simplifying the processes and benefits of fermented food in this e-book which I was given for review. As a person who grew up fermenting cabbagee, beer, and pickling vegetables early in life, and advancing to kimchees and other traditional preserved foods later, I have some misgivings about the ability of this book to truely introduce the reader to either fermentation or the benefits thereof. Crawford maintains a simplistic approach, not mentioning the complexities of biofilms and the roles played in increasing the nutritional content of raw ingredients. She also does not adress the pitfalls of failed fermentations and the consequential risks. Her enthusiasm did induce me to run to the local Oriental food market and return with enough vegetables to whip up a batch of kimchee, which I shall enjoy tonight over some brown rice. ( )
  difreda | Feb 15, 2016 |
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