"With the huge role that our gut flora plays in conferring optimal health, the importance of fermented foods in the diet has taken center stage. Traditionally Fermented Foods covers all the basics and also includes many unusual recipes like Triple-Ferment Potato Salad and Sourdough English muffins."
-Sally Fallon Morell, President, The Weston A. Price Foundation
"Shannon's respect for the role of fermentation in food preservation is manifested through every recipe, paragraph and photo in this beautiful book. Both the dedicated home cook and aspiring beginner will benefit from her expertise. Traditionally Fermented Foods should be in every modern kitchen."
-Aimée Wimbush-Bourque, award-winning writer at Simple Bites and author of Brown Eggs and Jam Jars
Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs.
In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.
224 pages with over 80 color photos. Size 9 inches high by 8 inches wide.