Download or read book The Permaculture Book of Ferment and Human Nutrition written by Bill Mollison and published by Ten Speed Press. This book was released on 1993 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Practical guide for those interested in storing, processing and preserving their own food, emphasising the fermentation process. Covers a wide range of food groups and also provides information on agricultural composts, silage and liquid manure, nutrition and environmental health. Includes resources and references, a chronology, a species list of scientific names and an index. The author is an expert on permaculture, whose other publications include 'Permaculture 1' (1978) and 'Permaculture 2' (1979).

Download or read book Ferment written by Holly Davis and published by Chronicle Books. This book was released on 2019-03-05 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.

Download or read book Journal of the American Medical Association written by American Medical Association and published by . This book was released on 1909 with total page 2296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes proceedings of the Association, papers read at the annual sessions, and list of current medical literature.

Download or read book Ferment Your Vegetables written by Amanda Feifer and published by Fair Winds Press. This book was released on 2015-10-15 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ferment Your Vegetables for Flavor, Health, and Fun! Fermented vegetables are a great, healthy addition to anyone's diet. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being. From kimchi and sauerkraut to pickles and kvass, fermented foods have been part of the human diet for millennia--and are rightfully reclaiming their place at our daily table. The idea of fermenting vegetables at home can be intimidating for those who have never tried it before. The truth is, it's quite easy once you learn just a few basic concepts. In Ferment Your Vegetables, author Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required. Using only veggies, a few spices, and a glass jar, here's just a small sampling of recipes you could start making today: -Zucchini Bread Pickles -Curried Cauliflower Pickles -Pint of Pickled Peppers -Simplest Sauerkraut -Ginger Beet Kraut -Green Bean Kimchi -Wild Fermented Tomato Sauce -Bullseye Beet Kvass Ferment Your Vegetables will make beginners wonder why they didn't start sooner, and give veteran fermenters loads of new ideas and techniques to try at home. All aboard the probiotic train!

Download or read book The Noma Guide to Fermentation written by René Redzepi and published by Artisan. This book was released on 2018-10-16 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Download or read book Can It Ferment It written by Stephanie Thurow and published by Simon and Schuster. This book was released on 2017-07-18 with total page 184 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes in this helpful, full color book include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more! Welcome to the world of produce preservation. In Can It & Ferment It, blogger and Certified Master Food Preserver Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Recipes include: Strawberry Rhubarb Jam Sugar Snap Pea Pickles Dandelion Jelly Pickled Fennel Fiddlehead Fern Pickles Spicy Spring Onion Relish Napa Cabbage Kimchi And much much more Stephanie explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than seventy-five fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath–canned or as a healthy, probiotic-rich ferment.

Download or read book Ferment Your Vegetables written by Amanda Feifer and published by Fair Winds Press (MA). This book was released on 2015-10-15 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented food introduced essential probiotics, enzymes, and minerals to your body, and is easier to do at home than you may think!

Download or read book The Nationalist Ferment written by Marie-Jeanne Rossignol and published by Ohio State University Press. This book was released on 2004 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book was published in June 1994 by a French publisher and became the winner of the Organization of American Historians foreign language book prize. The Nationalist Ferment contributes significantly to the renewal of early U.S. diplomatic history. Since the 1980s, a number of diplomatic historians have turned aside from traditional diplomatic issues and sources. They have instead focused on gender, ethnic relationships, culture, and the connections between foreign and domestic policy. Rossignol argues that in the years 1789-1812 the new nation needed to assert its independence and autonomous character in the face of an unconvinced world. After overcoming initial divisions caused by foreign policy, Americans met this challenge by defining common foreign policy objectives and attitudes, which both legitimized the United States abroad and reinforced national unity at home. This book establishes the constant connections between domestic and international issues during the early national period.

Download or read book Pickle Ferment written by Susan Crowther and published by Simon and Schuster. This book was released on 2023-09-05 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: 60 classic and unique recipes for probiotic-rich ferments such as sauerkraut, pickled veggies, salsas, kimchi, sourdough, jun tea, and more! Fermenting, in the simplest definition, is changing food into a healthier version of itself—a version that basically stays fresh, forever. Sounds kind of magical, doesn’t it? It kind of is. Fermenting is what happens when you mix two things together: food and salt. As soon as food and salt are combined, they wake up microbes—bacteria and yeast that are living in and on the food. This book explores a specific type of fermentation: raw pickling or live-fermentation. Live-fermented foods are the healthiest to eat and easiest to make. Live-fermentation is simpler than canning and the food lasts longer than freezing. This technique saves time and energy, as it cuts down on heating and cooking. Live-fermented foods do not require refrigeration. Plus, they can stay fresh indefinitely. In addition to saving energy costs, fermenting increases a food’s health benefits. Live-fermented foods are healthier than their original raw products. Vital nutrients and vitamins—often destroyed with heating—are not only kept alive, but improved. And other nutrients are actually created during fermentation. Susan Crowther and Julie Fallone offer step-by-step instructions for pickling and fermenting all kinds of produce from carrots to garlic to sweet potatoes, plus offers recipes for Live-Fermented Hot Sauce, Fermented Hot Honey, and more unique and healthy goodies. Readers will also find recipes for kombucha, jun tea, and other probiotic drinks. Finally, there's an abundance of recipes for incorporating your probiotic-rich ferments into other recipes, such as Healthier Hummus, Jun Sourdough Bread, Cultured Muffins, and even . . . wait for it . . . Chocolate Sauerkraut Cake!

Download or read book Aspects of Intellectual Ferment and Dissent in the Soviet Union Prepared at the Request of Senator Thomas J Dodd for the Subcommittee to Investigate the Administration of the Internal Security Act and Other Intenal Security Laws of the 1968 written by United States. Congress. Senate. Committee on the Judiciary and published by . This book was released on 1968 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Enigma of Ferment written by Ulf Lagerkvist and published by World Scientific. This book was released on 2005 with total page 170 pages. Available in PDF, EPUB and Kindle. Book excerpt: This popular account of the history of ferment takes the reader on a fascinating journey from its obscure origins in medieval medicine and alchemy to the modern concept of the enzyme. During the 19th century, the question of the nature of the ferment led to a long and bitter conflict between those that believed in a vital force peculiar to the living cell and those that looked for a more chemical explanation. The book takes an in-depth look at the events of 1897 when Eduard Buchner demonstrated that cell-free extracts of yeast could catalyze alcoholic fermentation, putting an end to OC vitalismOCO and at the same time earning him a Nobel Prize, the first to be awarded for purely biochemical work."

Download or read book Ferment in the Intercultural Field written by William J. Starosta and published by SAGE. This book was released on 2003-06-26 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ferment in the Intercultural Field: Axiology/Value/Praxis, Volume 26 of The International and Intercultural Communication Annual examines how the field of intercultural communication has encouraged new techniques in the area of research. Editors William J. Starosta and Guo-Ming Chen, along with a diverse group of distinguished contributors, recall the 1983 topical issue of The Journal of Communication that reported a critical turn and a shift of paradigms in communication research. Recommended for scholars and researchers in the area of intercultural communication, Ferment in the Intercultural Field is also a vital resource for upper-level undergraduate and graduate communication students.

Download or read book The Patient Ferment of the Early Church written by Alan Kreider and published by Baker Academic. This book was released on 2016-03-29 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: How and why did the early church grow in the first four hundred years despite disincentives, harassment, and occasional persecution? In this unique historical study, veteran scholar Alan Kreider delivers the fruit of a lifetime of study as he tells the amazing story of the spread of Christianity in the Roman Empire. Challenging traditional understandings, Kreider contends the church grew because the virtue of patience was of central importance in the life and witness of the early Christians. They wrote about patience, not evangelism, and reflected on prayer, catechesis, and worship, yet the church grew--not by specific strategies but by patient ferment.

Download or read book Learn to ferment everything How to make Kimchi or fermented fish written by and published by jideon francisco marques. This book was released on 2024-03-07 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Welcome to the fascinating world of fermentation, where magical microorganisms transform ordinary ingredients into extraordinary delights! This book, "Learn to Ferment Everything: How to Make Kimchi or Fermented Fish," is your definitive entry into the ancient art of fermentation. As you explore the following pages, you will be guided through an exciting journey, uncovering the secrets behind fermentation and learning to create your own fermented delicacies, with a special focus on kimchi and fermented fish. Get ready for an exhilarating adventure, where beneficial bacteria become your allies in the kitchen, turning simple ingredients into flavorful and healthful foods. From the fundamental concepts of fermentation to detailed recipes and practical tips, this book provides a comprehensive guide for both beginners and seasoned enthusiasts. Uncover the mysteries of fermentation and welcome a world of intense flavors and unique textures. Be prepared to transform your kitchen into a fermentation laboratory, where creativity and microorganisms come together to create unparalleled culinary experiences. Let's embark on this fermented journey together!

Download or read book Ferment Your Way to Good Health written by Elisabeth Fekonia and published by Xlibris Corporation. This book was released on 2021-06-13 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ferment your way to good health is a result of becoming food self-sufficient on the farm. This book covers a wide range of fermented foods especially written for vegan and dairy free diets. The resulting recipes and instructions are brought into a basic and easy to understand book that anyone with a desire to increase their overall health can follow.

Download or read book Gospel Ferment in Malawi written by Ross, Kenneth R. and published by Luviri Press. This book was released on 2018-06-14 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a collection of essays written in the early 1990s. Some are an attempt to think theologically about the social and political changes and challenges that Malawi was navigating during those years. Others are critically reflecting on the nature and content of the Christian faith as it was coming to expression in an African context. The essays are a plea for relevancy and contextuality in Christian praxis and theological reflection in Malawi and, indeed, in Africa as a whole.