Main MenuBook & Article Categories
- Main Menu
Book & Article Categories
- Main Menu
Collections
Explore all collections
Fermenting: Expert Guides and Resources
Articles & Books From Fermenting
Cheat Sheet / Updated 04-05-2022
Fermenting foods requires a little bit of planning, research, and preparation before you can begin. Understanding the terms used in fermenting recipes is vitally important. And once you're ready to start fermenting your own food, you must make sure that your tools and equipment are completely clean.Glossary of fermenting termsFermenting foods and beverages requires a little bit of know-how.
Fermenting For Dummies (9781119594208) was previously published as Fermenting For Dummies (9781118615683). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product. Want to ferment at home? Easy. Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious.
Article / Updated 03-26-2016
Pickling is the process of preserving food using a brine (saltwater) solution. The salt in pickling acts on the food by drawing out the water from its cells and kills any bad bacteria that may spoil the food. The process that occurs inside the brine is called fermentation, but the act of making brine and placing food into the saltwater solution is called pickling.
Article / Updated 03-26-2016
Fermented dairy products are cultured at room temperature or above. After they reach the desired fermentation, you chill them to slow the fermentation. For fermented dairy recipes, follow the recipe to the letter, taste it, and decide whether to stick with the same storage time based on how well you like the flavor.
Article / Updated 03-26-2016
Fermenting is a glamorous term for decaying your food in a controlled method. But fermentation is not the only method of food preservation. Salt curing and drying are commonly heard terms that may be confusing to sort out from the fermenting process. Salt curing: This method of preservation is easily recognized in the cured favorite: bacon.
Article / Updated 03-26-2016
The fundamental things you need to ferment foods are often the same, but there are many variations of those ingredients that can change your results. Fermenting containers: Fermented foods must be made without the presence of oxygen or spoilage will occur. A good fermenting container is essential to your success.
Article / Updated 03-26-2016
When you begin exploring the world of fermentations, you'll hear people talking about sourdough, sourdough starters, and wild yeasts. A sourdough starter is really just another name for any fermented grain. It's a grain that starts to predigest during the fermentation process, which ultimately makes the flavor more sour.
Article / Updated 03-26-2016
True vinegar is more than the flavor behind a dill pickle. Vinegar in its raw form is actually a living food, containing the beneficial bacteria you need to digest your food properly. Several types of vinegars are used in cooking. Some of them are commonly found in a well-stocked pantry, while others are usually found in a specialty store or the specific country where they're used.
Article / Updated 03-26-2016
Nuts and seeds contain all the energy and nutrients needed to grow a plant in a concentrated form. It's as though they are asleep, waiting for the right conditions to allow them to grow. Sprouting a seed or nut wakes them up, and they begin to release their nutrients and activate their enzymes. To make delicious sprouts, start with the best quality nuts and seeds you can find.
Article / Updated 03-26-2016
If you're interested in making sausage and other fermented meats, you need some equipment you may not have in your kitchen already. Fermenting meat requires extra care when cleaning and sterilizing equipment to avoid food-borne illness, so if you have old, rusty equipment, you may want to purchase new. Meat grinder for fermenting food To make sausages and other forms of fermented meat, you need a meat grinder.
