Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating 
https://images.autods.com/autodsV2Images/62859-d32a482f-5921-4621-bb4d-a2d912018fe5-62bcc6f989c3ecea9c413530.png 

 
 
 Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, her and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon's authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos. 
 
 
 
 



        

            
            

                
Publisher
                
Page Street Publishing
            
            
            

                
Dimensions
                
20.4 x 1.57 x 21.79 cm
            
            
            

                
Language
                
English
            
            
            

                
Print length
                
224 pages
            
            
            

                
Edition
                
Illustrated
            
            
            

                
Book Type
                
Paperback, Illustrated
            
            
            

                
ISBN-10
                
162414330X
            
            
            

                
ISBN-13
                
978-1624143304
            
            
            

                
Publication date
                
13 Jun. 2017
            
            
        
         




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