{"title":"Cooking--Methods--Fermentation","description":null,"products":[{"product_id":"fermentation-for-beginners-the-step-by-step-guide-to-fermentation-and-probiotic-foods","title":"Fermentation for Beginners: The Step-By-Step Guide to Fermentation and Probiotic Foods","description":"\u003cp\u003e\u003cstrong\u003eWith straightforward guides, 60 recipes, and step-by-step instructions, \u003cem\u003eFermentation for Beginners\u003c\/em\u003e takes the stress out of at-home fermentation. \u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, this guide will show you the art of fermentation and the science of probiotic foods. 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Nakazawa grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season. Her mother taught her how to preserve food using ancient Japanese fermenting techniques to make Amazuke (sweet vinegar pickles); Asazuke (quick pickles); Kasa zuke (sake lees pickles); Misozuke (miso pickles); Nukazuke (rice bran pickles); and more. Upon moving to Australia, Nakazawa started to grow and preserve her own vegetables and became inspired to share her knowledge and recipes for pickling and fermenting all kinds of produce, including daikon, cucumber, cabbage, carrot, onion, garlic, ginger, umeboshi, even eggs, and chrysanthemum leaves! \u003cp\u003e\u003c\/p\u003eIn this book Nakazawa explains the difference between these pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. 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Jihyun 'Kimmy' Kim grew up surrounded by the scents of garlic, chilli, and fermented vegetables, and watched the women in her family prepare huge batches of kimchi during kimjang each winter. It wasn't just about food - it was about love, sharing, and tradition. This cookbook is filled with classic and contemporary recipes; it's a mix of the old and the new, designed to help you feel more connected to the food you make, and more inspired to explore kimchi in your own way. \u003cp\u003e\u003c\/p\u003e From Seoul to Southeast London: Kimchi is more than just Korea's national dish-it's a way of life. It appears on every Korean table, from everyday breakfasts to elaborate feasts. It lives in fridges, markets, memories, and language. But what exactly is it? At its simplest, kimchi is fermented vegetables. But it's so much more than that. It's a method of preservation that goes back centuries, born from necessity and perfected over generations. 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