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A carregar... Essential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More (edição 2020)por Kelly McVicker (Autor)
Informação Sobre a ObraEssential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More por Kelly McVicker
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"Fermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, Essential Vegetable Fermentation has all the practical information you need to make fermentation fun, easy, and incredibly rewarding. With a simple guide to preparing your kitchen and mastering your first ferment, you'll have your glass jars bubbling away in no time. Learn to ferment everything from whole vegetables, krauts, and kimchis, to hot sauces, chutneys, relishes, and more. Clear, easy-to-follow instructions and insightful tips practically guarantee fermentation success. And because the recipes draw on flavors from around the world, you'll always have something new and interesting to try."--Provided by publisher. Não foram encontradas descrições de bibliotecas. |
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Ms McVicker owns a commercial pickle business in California that she started in 2012 making vinegar-based pickles. She has only recently learned fermentation pickling. Her presentation in this book is unsettling because there are so many inaccuracies. The biggest inaccuracy is the definition of fermentation and then how it is handled in the recipes.
From a biochemical perspective food fermentation has a particular meaning – the digestion of carbohydrates by microbes in the absence of oxygen to produce either alcohol and carbon dioxide with further digestion of the alcohols to produce vinegar, or the digestion of carbohydrates by microbes in the absence of oxygen to produce lactic acid. This is real fermentation and it is the process for making beer, wine, vinegar, sauerkraut, kombucha, and a host of other products.
From a biological perspective the action of mold fungi to colonize and digest sugars and reproduce themselves is not fermentation, but today, pickle makers and fermentation enthusiasts lump all of these biodigestion processes together and call it fermentation. That's what we have here in this book, although Ms McVicker herself defines fermentation as anaerobic digestion of carbohydrates. The science is all mixed up.
In her eagerness to assuage the fears of pickling novices, Ms McVicker says that sounds as if pickling is easy. Yes it is easy, but it is also exacting. If you do not pay strict attention to cleanliness, water quality, pH, and temperature, you will end up with a slimy, stinking mess. I am not convinced that the instructions given for cleaning jars etc. are sufficient. Read up on kombucha poisoning and be warned.
Then there is the question of botulism. It is well known that mushrooms or garlic stored in oil can result in botulism and there is speculation that garlic fermented in honey might be similarly dangerous. Don't believe what you read online written by non-scientists! Read the CDC report on botulism at [the CDC web site]/botulism/prevention.html
Finally, like so many online fermentation recipes these days, Ms McVicker has adapted fresh preparations to practice fermentation. Thus we get fermented salsas and sauces that traditionally are made fresh for each meal. This isn't for me but have at it if you want.
I didn't like this book and do not recommend it. If you want an excellent book, although a bit hard to find, look for the 1982 Ortho The Complete Book of Canning by Charlotte Walker Pisinski (ISBN 10: 0897210034 ISBN 13: 9780897210034). There is an Ortho All About Pickling book too (ISBN 10: 0473113414 ISBN 13: 9780473113414), but I always liked the canning one better. Or get them both!
I remember learning a lot too from "Farm Journal's Freezing and Canning Cookbook: Prized Recipes from the Farms of America" edited by Nell Nichols and Kathryn Larson. Doubleday (1978) ISBN 10: 0385134444 ISBN 13: 9780385134446
I received a review copy of "Essential Vegetable Fermentation" by Kelly McVicker from the publisher Rockridge Press.
NB Khao soi means "cut noodles" in T'ai Neua and the soup that goes over them can be whatever the cook makes. The Northern Thai noodle dish with coconut broth and the Lao noodle dish with a clear broth are each called "Khao soi" but otherwise have little in common. And idli are from South India, not Sri Lanka. They are ubiquitous in Sri Lanka, but were introduced to the island by immigrants from the India and were not part of the original Sinhalese cuisine. ( )