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Traditionally Fermented Foods - New Book Review

Posted by Didi Gorman on

Traditionally Fermented Foods

Are you new to fermented foods?

Ever tried baking delicious rich bread without the aid of commercial yeast?

Perhaps you’re looking for a healthy homemade alternative to soft drinks?

Or maybe you’ve heard about the tremendous health benefits of kefir, and would like to make some at home?

Carrot-Clementine Kvass

Making your own fermented foods is incredibly satisfying, be it freshly baked sourdough bread taken straight out the oven, a bubbly fruity kvass served on a hot summer day, or a delightful homemade healthy ketchup for the whole family to enjoy. 

But before we move on, let me introduce myself: I’m Didi from Wise Choice Market. Like you, I’m new to fermenting foods at home, and I am so excited to welcome you to the fascinating exploration of one of the oldest methods of food preservation: fermentation.

Many questions might be running through your head right now:
What is fermentation? How does it work? What are all these buzzwords I’ve heard recently, like ‘sourdough’, ‘kombucha’, ‘kvass’, ‘kefir’? How do I start? What equipment do I need? Is this gluten-free?

Well, I’ve found a comprehensive guide to answer all our questions. It explains exactly what to do, step-by-step, and takes us through the ins and outs of this beautiful process.

There is a new book in town called Traditionally Fermented Foods, and it has everything we need to know about fermenting foods at home.

Written by Shannon Stonger, founder of Nourishing Days and a writer for Cultures for Health, the book offers dozens of budget-friendly easy-to-follow everyday recipes, gorgeous pictures that will make you hungry, and in-depth explanations about equipment, care and storage.

Fermented Dairy

Blending her background in science and chemistry with a decade of hands-on experience, Shannon showcases the beauty of homemade fermented foods and covers the five main areas of fermentation: vegetables, grains and bread (including gluten-free), dairy, beverages, and condiments.

As a bonus, we get a glimpse into her family’s off-the-grid agrarian homestead life in rural Texas.

And another perk: the book will stay open!
No more forcing cookbooks open with sticky hands from freshly made sourdough!

The process of food culturing is charmingly simple. What’s more, most of the hard work is done not by us humans, but by the wild and natural bacteria in the air! 

If mindful sustainable eating and flavorful, nutrient-dense real-food is what you’re after, this book is just for you.

Also, if you wish to follow in the footsteps of our ancestors, and apply traditional artisanal techniques to nourish yourself and your family with every bite, you’re in the right place. Our food can -and should- be both yummy and nutritious, and enhance our health and well-being.

Quintessential Sourdough Loaf

I’ve had almost two weeks now of experimenting with different recipes from the book, and I am happy to announce that my kitchen is currently boasting a vast array of fermenting bubbling jars (try the Beet and Apple Kvass and Carrot-Clementine Kvass), and I even have a freshly made Quintessential Sourdough Farm Loaf baking in the oven right now as we speak! Ooh, I wish I could convey aroma through words! Sooo good!

Whether you have zero knowledge, or are well-versed in food culturing, this book has something to offer you, will expand your horizons and inspire you to try something new.

My fellow learner, fermentation is for everyone, and it’s totally doable.

I invite you to open Traditionally Fermented Foods and enjoy it as much as I did.

Wishing you a wonderful & delectable weekend,
Yours in fermenting,

Wise Choice Market

Disclaimer: I have included a few wordings from the publisher’s review where it best expressed what I aimed to say.
No copyright infringement intended.