Understanding Fermentation
Health Benefits of Fermented Foods
Essential Equipment and Ingredients
Safety Guidelines and Troubleshooting
CHAPTER 1: VEGETABLE FERMENTSClassic Sauerkraut
Korean Kimchi (Baechu Kimchi)
Fermented Pickles (Lacto-Fermented)
Fermented Hot Sauce
Curtido (Salvadoran Cabbage Slaw)
Fermented Salsa
Giardiniera (Italian Pickled Vegetables)
Fermented Beets
Fermented Carrots with Ginger
Fermented Green Beans
CHAPTER 2: DAIRY FERMENTSHomemade Yogurt
Greek Yogurt
Kefir (Milk Kefir)
Buttermilk
Cr me Fra che
Cultured Butter
Labneh (Yogurt Cheese)
Skyr (Icelandic Yogurt)
Filmj lk (Swedish Soured Milk)
Quark
CHAPTER 3: DRINKS & BEVERAGESKombucha (Original)
Flavored Kombucha Variations
Water Kefir
Kvass (Beet Kvass)
Ginger Beer
Tepache (Fermented Pineapple Drink)
Jun Tea
Switchel (Fermented Vinegar Drink)
Rejuvelac
Fermented Lemonade
CHAPTER 4: SOURDOUGH & BREADSSourdough Starter from Scratch
Basic Sourdough Bread
Whole Wheat Sourdough
Sourdough Pancakes
Sourdough English Muffins
Sourdough Pizza Dough
Sourdough Crackers
Sourdough Focaccia
Sourdough Bagels
Sourdough Discard Waffles
CHAPTER 5: ASIAN FERMENTSMiso Paste
Natto (Fermented Soybeans)
Tempeh
Takuan (Pickled Daikon)
Tsukemono (Japanese Pickles)
Doenjang (Korean Soybean Paste)
Fermented Black Beans
Atchara (Filipino Pickled Papaya)
Achar (Indian Pickles)
Fermented Bamboo Shoots
CHAPTER 6: CONDIMENTS & PASTESFermented Mustard
Fermented Ketchup
Fermented Hot Pepper Paste (Gochujang)
Fermented Garlic Honey
Fermented Lemon Paste
Fermented Horseradish
Fermented Relish
Fermented Chimichurri
Fermented Onions
Fermented Tomato Paste