Wild Fermentation
About This Book
The mundane and practical knowledge that keeps the world running is the topic of this book. Given a little knowledge and a little experience can make jobs of creating and maintaining a household and small farm very satisfactory. Logsdon gives detailed directions for carrying out many jobs around the house and farm, providing many illustrations. --- Contents: Part I: Home Improvement: The Home Workshop - Maintaining and R repairing - Home Comfort and Wood Stoves -- Part II: Home Productivity: Making and Making Do: everyday household items - Food Preparation from farm animals -- Part III: In the Yard and Garden: Things to Build and Maintain from Septic Tanks to Walls and Fences and Barbeques - Garden Skills -- Part IV: Around the Barn: Construction of Coops, pigpens, corncribs and barns - Livestock: Fences, gates, milking, raising and training livestock -- Part V: On the Land: In the Fields: Pastures and Crops - Woodlot Management.C:\booksimages\56469.jpghttps://images.gr-assets.com/books/1387706310l/1356501.jpgEnglish97808785757700878575774hirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.
ISBN: 9781931498234
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