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      $7.50

      Vegetable Fermentation

      This 108 page book not only gives details on how to ferment vegetables, what equipment to use, and the recipes you will need to get started, it also covers everything you need to know if using fermented foods and functional foods for their healing or preventative actions. Issues such as mould, goitrogens, glutamate, histamine and agricultural chemicals are dealt with, the book has beautiful set piece and step-by-step photographs, and is fully referenced.


      Contents


      Introduction

      Fermentation 101

      Equipment

      Sauerkraut preamble

      Why sauerkraut?

      Vitamin B12

      Vitamin K2

      Bacteria, neurotransmitters, and mental health

      Making sauerkraut

      The perfect cabbage

      The problem with agricultural chemicals

      Salt

      Lactobacillic fermentation of cabbage

      Recipes

      Basic sauerkraut

      Classic German sauerkraut

      Classic East European sauerkraut

      Cortido, or Latin American sauerkraut

      Russian sauerkraut (kisla kapoosta)

      Suan Cai

      Croation sour cabbage (kiseli kupus)

      Hungarian sauerkraut

      Sauerkraut with red cabbage, spring onions, and kale

      Aussie kraut – lemon myrtle, garlic and ginger

      A word on using natural antibacterial foods in fermentation

      Traditional kimchi

      Tongbaechu kimchi

      Hobak kimchi

      Yellow kimchi

      White kimchi, Thai-style

      Carrot, green mango and ginger

      Onion, turmeric and yellow mustard seed

      Kabu no sokuseki-zuke

      Sauerruben

      Classic sauerruben

      Classic thick sauerruben

      Kisla repa - Slovenian sour turnip

      Fermented cauliflower

      The trouble with mould

      Goitrogens

      Histamine

      Glutamate

      Colonisation of the newborn (neonate) gut

      Brine

      A final word

      References

      Donation

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      • Size 3.63 MB
      • Length 107 pages

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