Lacto-Fermentation Through The Seasons PDF by Sharon KanePrice $18.0018.00
The basics of lacto-fermented vegetables. Starting with spring vegetables like rhubarb and snap peas, to summer's cucumbers and summer squash and winter's cabbage and root vegetables. 64 pages, 22 recipes. Instant PDF Download.
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Sharon Kane has prepared the basics of lacto-fermented vegetables.
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Starting with spring vegetables like rhubarb and snap peas, moving into summer with cucumbers and summer squash, and on into the fall with cabbage and root vegetables.
This 64-page, desktop published book has 22 recipes to inspire and instruct you all year long. Includes recipes for other less commonly fermented vegetables like swiss chard, garlic scapes and daylily buds!
Getting Started: Why Lacto-Ferment Vegetables, Getting more out of your garden, Basic Technique for Lacto-Fermented Vegetables, Complete Lacto-Fermenting Process For Vegetables, Testing for a good fermentation, Seasoning your ferments, Tips for managing your time.
Recipes from the Spring Garden: Walking Onions, Rhubarb, Rhubarb Condiment, Snap Peas, Swiss chard Stems, Vegetable Stems, Green Garlic Stalks.
Recipes from the Summer Garden: Walking Onion Flower Stalks, Daylily Buds, Garlic Scapes, Cucumber Pickles, Cucumber Spears, Cucumber Relish, Summer Squash or Zucchini.
Recipes from the Fall Garden: Sauerkraut, Shredded Sauerkraut, Spicy Sauerkraut Nalasa, Spicy Napa Sauerkraut, Red Cabbage and Apples, Mild Kimchi, Root Veggie Mix – Grated.
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Sharon Kane is highly sensitive to gluten as well as many other common foods. Not wanting to give up eating bread, she discovered ways to make nourishing and satisfying gluten-free sourdough baked goods using only healthful, non-allergenic ingredients.
After having food allergy tests, she discovered she had strong sensitivities to a number of foods including gluten, dairy, eggs and soy. Forty eight hours after removing those foods the sinusitis and intestinal distress cleared up!
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