Archetypes of fermentation from the book Real Food Fermentation by Alex Lewin

If you are on the DIY fermenting food bandwagon or looking to give it a try, check out this chart on the archetypes of fermentation from the book Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen.

Click on this page from Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen to enlarge and read about the categories, microbes, archetypes and other examples of fermented foods and drinks.

More about the Quarry book:

Real Food Fermentation:
Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

by

Alex Lewin

Preserve your favorite foods through every season with this comprehensive new book. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole!

Alex Lewin, a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition, seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. Visit him online at http://www.FeedMeLikeYouMeanIt.com and http://www.RealFoodFermentation.com.

 

Comments

[Suella]

Fermenting your own food is so intriguing. We do our own soya yoghurt from soy milk working with a commercial starter for the first batch. It isn't quite as tick as commercial stuff, but this means that it is also easier to make into a smoothie.

I'm as yet unsure about making my own sauerkraut but will be tempted by this book to have a go.

Thanks for featuring it.

[Alex Lewin]

Glad you liked the book! Cheers.

Happy to answer any questions anyone has about it.

-- Alex Lewin (the author)