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<< This giveaway is now closed. The winner was announced here on June 25th, 2012>>
Welcome to a very special edition of the 52 Weeks of Bad A** Bacteria series! This week, I am honored to review my friend Wardeh’s new fermenting book, The Complete Idiot’s Guide to Fermenting Foods. Wardeh is the publisher of the very popular site, GNOWFGLINS. I’m sure most of you know who she is!
A couple months ago, Wardeh released her new book on how to ferment foods. Let me just tell you — this is the perfect resource for both newbies and experienced fermenters alike. I have read the book, cover to cover, and I keep going back and referring to certain sections when I feel like I need a little refresher (which is a lot!). Plus, all of the recipes she provides gives me ample ideas to keep me going on my fermenting journey. This book is over 300 pages long and includes very detailed and resourceful sections that I know I will refer back to over and over again in the future. This book has already taken up residency on my kitchen counter and it’s here to stay!
The Complete Idiot’s Guide to Fermenting Foods – 3 Info-Packed Sections
So, what all does the book include, you ask? Well, lots more than I ever expected!
The book is divided up into three sections.
In the first section Wardeh gives us some historical insight on fermenting, as well as explaining why fermenting is an important tradition for us to carry on today. Also, included in the first part is specific information on how the fermentation process works, how to cultivate the good guys and how to send the bad guys packing. She closes the first section with a detailed explanation of the tools of the trade — what are the key things that all fermenters need in their “toolbox”.
Once Wardeh sets the stage for fermenting, why we should practice it, and what we need to get started, she leads us into the recipes in second section of the book. This book has over 100 recipes. More than enough to get your started if you’re new to the fermenting world. Or, even if you’re already experienced, I’m pretty sure there will be new recipes in there to challenge and tingle your taste buds! This section specifically covers fermenting vegetables, fruits, beans, grains, beverages, and your basic condiments. Some recipes include:
- Bread and Butter Pickles
- Ginger-Zucchini Relish
- Raspberry-Mint Preserves
- Pickled Eggs
- Mugi Miso
- Kefir Creme
- And much more!
The last section of the book was the most interesting section for me, because she dove into the world of cheese and dairy. Cheese is an area that I find especially fascinating and I can’t wait to start trying some of the basic cheese recipes that she shares. I’ve always been interested in cheese and think that if I ever come back in another life, I’d like to be a cheesemonger. Wrapping up the last section, Wardeh even shows us how to ferment meats and fish, which is something I have never done … not sure how I feel about it. I’ll save that section for when I’m feeling very adventurous! 🙂
Have I piqued your interest? I bet you’d love a copy of this book for yourself, wouldn’t you? Well, now is your opportunity! Wardeh has generously offered to give one of my lucky readers a copy of this book. Just use the Rafflecopter widget below to enter!
DISCLOSURE: I was provided a copy of this book at no charge. I was under no obligation to post a review or giveaway, nor did I receive any monetary compensation for this post. This post may contains affiliate links and/or ads. I only recommend products or services that I have personally tried and love. For these products, I am part of their affiliate program and when you make a purchase through any of these links, I earn a small commission on each sale/ Read our full terms and conditions here.