The more I read about fermenting, the more excited I get – especially since Vince is now also on board. The last time I did it, he kinda thought I was a bit over the top with my crazy ideas but now he’s been reading about health benefits and he’s more excited than I am. Of course, it’s real easy to find links, send them to me and suggest I make all these things!
More than one reader suggested I read Donna Schwenk’s website, Cultured Food Life. My only complaint: It’s keeping me awake at night! I can’t stop reading. Last night I read the tablet in bed til the battery died, got up, plugged it in and kept reading til well after 3 a.m.
I was going to order one of her books but then I thought . . I have some fermenting books and am glad I looked before ordering. Except for one, all of these books were ordered in 2014, and that’s when I ordered the lids and vents and everything I needed to start culturing food.
Cultured Food Life
This one is How to Make and Serve Delicious Probiotic Foods for Better Health and Wellness and since I’m already sold on Donna’s techniques, ideas and recipes, this is probably the one I’ll use the most..
Ferment Your Vegetables
This is the one I was reading most of yesterday. Another great resource. It’s Ferment Your Vegetables by Amanda Feifer. This book was released in October, 2015 so I guess my fermenting interest lasted at least a year.
The Art of Fermentation
Another one but this one is more like an encyclopedia. I’m sure there’s good info but I think this looks more like a Vince book than a Judy book. This is The Art of Fermentation and is a New York Times Best Seller.
Others I have here are Real Food Fermentation and The Preservation Kitchen.
One thing for sure . . if we don’t succeed at fermenting, it will not be due to lack of resources.
Of course, I will report back on all my fermenting successes .. hopefully there will be no failures but you know I will share those too.
Charlotte says
Do you use the starter she is selling on her website!
Cilla Tyler says
Before I went up to the studio I peeled, seeded and sliced into spears the over grown cukes. They are now fermenting using Donna’s zuke pickles recipe. Then studio time 4 hours piecing a quilt, Jamestown Landing by Bonnie Hunter. A gazillion pieces but her instructions are always simple to follow.
dezertsuz says
So … did I miss the advantages of fermenting? Fermenting to me is making alcohol, which is not something I want to do. Disabuse me of my misunderstanding. =)
Cilla Tyler says
Think pickles. They are, in a sense, fermented. With the fermenting powder it releases many types of probiotics into your gut.