About the Book
Looking to improve your gut health in a fun and flavourful way? This collection of 80+ recipes is a friendly, no-fuss primer on the joys of fermented foods.
In this down-to-earth, no-fuss primer on fermented foods, Emillie Parrish introduces home cooks to deliciously easy DIY cultured foods and the principles of probiotics for health and well-being.
Organized into chapters on fermented vegetables; nuts, seeds, and beans; grains; dairy; sourdough; and beverages (plus ideas for adding your ferments to snacks and meals) the book’s 80+ recipes emphasize simplicity over specialized ingredients or equipment. The book is entirely vegetarian and includes a number of recipes specifically for gluten-free or vegan diets. From kimchi, pickles, and salsa to ginger bug, yogurt, and spreads, you’ll soon have a kitchen full of tasty fermented foods.
With beautiful photography, thorough guidelines on sanitizing, advice on mould (it’s not all bad!), and best practices for storing your ferments for the short- and long-term, Fermenting Made Simple will teach you how to make affordable, no-cook and zero-waste pickles, condiments, snacks, and treats. All of your meals will burst with flavour!
Reviews
“Parrish’s recipes are imaginative and original without being overly complicated making this the ideal book for both the beginner and the highly experienced chef.” —Andy Hamilton, author of Fermenting Everything and Booze for Free
“Featuring accessible, readily-available produce, dairy and grains, Emillie’s personal discoveries and simple recipes for her fermented favorites are shared with you, the reader. Enjoy the journey!” —Mary Karlin, author of Artisan Cheese Making at Home and Mastering Fermentation
“Emillie’s treasure trove of recipes is a gentle welcome to the world of fermentation, no matter your experience level. You’ll want to read it from cover to cover to catch all her helpful tips and countless suggestions for ways to enjoy these probiotic-rich foods.” —Holly Howe, author and blogger at MakeSauerkraut
“An excellent resource for those new to fermenting . . . I particularly like her suggestions of how to use a jar of fermented vegetables for a quick weekday meal, from potato salad to a rice bowl.” —Shelf Life with Michelle, NetGalley Top Reviewer