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Fermenting For Dummies

ISBN: 978-1-118-80469-8
E-book
336 pages
September 2013
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Introduction 1

Part I: Getting Started with Fermenting 5

Chapter 1: In the Beginning: Fermenting Roots 7

Chapter 2: The 4-1-1 on Fermenting 17

Chapter 3: The Benefi ts of Fermenting 25

Chapter 4: Getting It All Together 33

Part II: Vegetables, Fruits, Condiments, and Salsas 47

Chapter 5: Vegetables 49

Chapter 6: Fun with Fruits 67

Chapter 7: Spreads, Dips, Condiments, and Salsas 81

Part III: Grains, Seeds, Nuts, and Beans 93

Chapter 8: Grains 95

Chapter 9: Beans 115

Chapter 10: Nuts, Seeds, Coconuts, and Tubers 133

Part IV: Meat, Dairy, and Eggs 149

Chapter 11: Got Milk? 151

Chapter 12: Making Cheese 167

Chapter 13: Meat, Fish, and Eggs 183

Part V: Beer, Wine, and Other Beverages 203

Chapter 14: Healing Beverages 205

Chapter 15: Making Wine from Water and Fruit 227

Chapter 16: Brewing Basics 241

Chapter 17: Brewing Beer 263

Part VI: The Part of Tens 281

Chapter 18: More Than Ten Troubleshooting Tips for Fermented Creations 283

Chapter 19: Top Ten Benefi ts of Eating Fermented Foods 289

Chapter 20: More Than Ten Food and Equipment Resources 293

Chapter 21: More Than Ten Tips for a Long and Healthy Life 297

Index 301

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