Vegetable Fermentation

This 108 page book not only gives details on how to ferment vegetables, what equipment to use, and the recipes you will need to get started, it also covers everything you need to know if using fermented foods and functional foods for their healing or preventative actions. Issues such as mould, goitrogens, glutamate, histamine and agricultural chemicals are dealt with, the book has beautiful set piece and step-by-step photographs, and is fully referenced.

Contents

Introduction

Fermentation 101

Equipment

Sauerkraut preamble

Why sauerkraut?

Vitamin B12

Vitamin K2

Bacteria, neurotransmitters, and mental health

Making sauerkraut

The perfect cabbage

The problem with agricultural chemicals

Salt

Lactobacillic fermentation of cabbage

Recipes

Basic sauerkraut

Classic German sauerkraut

Classic East European sauerkraut

Cortido, or Latin American sauerkraut

Russian sauerkraut (kisla kapoosta)

Suan Cai

Croation sour cabbage (kiseli kupus)

Hungarian sauerkraut

Sauerkraut with red cabbage, spring onions, and kale

Aussie kraut – lemon myrtle, garlic and ginger

A word on using natural antibacterial foods in fermentation

Traditional kimchi

Tongbaechu kimchi

Hobak kimchi

Yellow kimchi

White kimchi, Thai-style

Carrot, green mango and ginger

Onion, turmeric and yellow mustard seed

Kabu no sokuseki-zuke

Sauerruben

Classic sauerruben

Classic thick sauerruben

Kisla repa - Slovenian sour turnip

Fermented cauliflower

The trouble with mould

Goitrogens

Histamine

Glutamate

Colonisation of the newborn (neonate) gut

Brine

A final word

References

Donation