Real Food Fermentation: Revised & Expanded Preserving Whole Food
Cookbooks Food & Drink Reference Alternative Health Wholefood Preserving & Fermentation Nutrition DIY & How-To
Alex Lewin’s 2022 revised and expanded edition of Real Food Fermentation is the modern gateway to transforming everyday produce into probiotic powerhouses. In 200 heavily-illustrated pages, the book walks readers—whether college students stocking their first kitchen or seasoned home cooks—through the science and art of lactic-acid fermentation, vinegar preservation, and alcohol ferments. Step-by-step photos demystify the process so you can confidently turn cabbage into crisp kimchi, cucumbers into sour dills, apples into sparkling cider vinegar, and even dairy into kefir and cultured butter. The layout reads like a friendly textbook: each chapter builds on the last, with quick-reference charts, troubleshooting sidebars, and QR codes that link to short demonstration videos.
What sets this edition apart is Lewin’s “whole-food” lens: every recipe maximizes nutrients and minimizes waste, showing how to use cores, peels, and stems that usually hit the compost bin. A new section on low-salt options caters to health-conscious households, while expanded guidelines for fermenting in hot climates make the techniques truly global. Safety is paramount—clear pH targets, signs of successful fermentation, and when to toss a batch are spelled out in plain English, erasing the fear factor that keeps many beginners from trying old-world preservation.
Collectors and practical cooks alike prize this 2022 paperback for its durable lay-flat binding and matte pages that wipe clean after a sauerkraut splash. Because it’s printed on high-grade, acid-free paper, the color photographs stay vivid for years—important in a reference you’ll open again and again. This copy arrives from a smoke-free home in very good condition: tight spine, no markings, no ex-library stamps, making it an ideal gift or an upgrade for a well-loved first edition. In short, Real Food Fermentation delivers both a classroom-quality education and a kitchen-ready manual, turning the humble microbe into your favorite sous-chef.
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