Fast Easy Ferments , livre ebook

Fast Easy Ferments
Simple Recipes To Improve Digestion
 
by
Rhett Kenny
 
 
Copyright 2019 Rhett Kenny,
All rights reserved.
 
 
Published in eBook format by eBookIt.com
http://www.eBookIt.com
 
 
ISBN-13: 978-1-4566-3319-6
 
 
No part of this book may be reproduced in any form or by any electronic or mechanical means including information storage and retrieval systems, without permission in writing from the author. The only exception is by a reviewer, who may quote short excerpts in a review.
 
 
 
 
 
 
 
To all my fermentation buddies.
“In this accessible and informative guide to fermentation, Rhett Kenny cuts to the chase and provides readers with the tools to create their own ferments at home simply and safely. He melds science with simplicity, providing an avenue for fermentation newbies to get started with fermentation for fun and flavor while also understanding the myriad health benefits. Having attended some of his fermentation community gatherings, I am excited to see that he is spreading his fermentation fervor further afield!”
 
- Jereme Zimmerman, author of Make Mead Like a Viking and Brew Beer Like a Yeti
 
 
“I was a true novice when I began taking Rhett’s fermentation classes. He broke down the process in easy to follow steps, as he does in this book. By providing the whys and the how-tos, this book is an informative and instructive guide on the wonders of fermented foods!”
 
- Bonnie Peterson, Certified Health Coach, www.personaljourneywellness.com
 
Contents
Introduction
Chapter 1:
Cultural Influences
Chapter 2:
To clarify or not to clarify, that is the question
Chapter 3:
Identify Your Resources
Chapter 4:
Sourdough Quick Reference
Chapter 5:
Sauerkraut Quick Reference
Chapter 6:
Ginger Ale Quick Reference
Chapter 7:
Kimchi Quick Reference
Chapter 8:
Ferment your Cake and Eat it too!
Citations
 
Introduction
 
Of all the things I thought I’d be in life, I never thought I’d be procuring microorganisms and feeding them to friends, family, and strangers. It’s a bit crazy to think I teach others how to create those microorganisms, to try them with food like a PB&J or as a chasing tonic to ease mild stomach pain, to improve cosmetics and as a weight loss strategy. To say the least, fermentation has opened my eyes to the prevalence of microorganisms in the kitchen and in overall health processes.
 
Fermentation is one of life’s subtle joys, footing a little cash and energy in order to make a big impact. It brings folks together in my local community and expands my sphere of influence. This initiative started as small club meetings at the local library and a passion to pass on practical information. I have heard many times, “If you want to be an expert in something, teach it.” I decided teaching fermentation would allow me to become an expert or at least stay familiar with the conversation. What I’ve found is that fermentation really is a necessary part of life, unavoidable even. Learning to ferment has an ability to connect different aspects of life and grow social circles. It has provided a way to meet new folks, correct digestive distress, decrease my rate of embarrassing flatulence, create confidence in the kitchen and share flavors with friends.
 
The best part about this practice is that it’s easy to do!
 
After reading this book, I guarantee that you will see how easy it is too and find confidence to try this traditional style of eating.
 
You will learn the three basic ingredients of any “starter kit” and be able to apply principles to create any fermented product. What I offer is a way to clarify and simplify. I clarify the “why ferment” question and simplify the procedures.
 
It was my original intent to start a local fermentation club in my own community which is extended in this publishing to you, your family, and the generations that will follow. Living things replicate, period. I consider the purpose of this project to serve as a replicating agent, helping to create the next wave of fermenters. Your digestive system and biological tree will be stronger as a result, I promise.
 
My mission is to teach as many people as I can how to ferment food, the world’s most popular way to preserve food and necessary to preserve our nutritional heritage. 1
 
My vision is to be a resource for fermentation information and provide lectures, written materials, and hands-on training when appropriate. Every family needs to know the culinary art and life giving practice of fermenting foods, especially vegetables.
 
This conversation of sustainable living helps leverage your resources so that your life becomes simpler, spent mostly connecting rather than preparing. It will liberate your time to create new adventures and new avenues of learning. Today’s hard work is tomorrow’s free time!
 
Leveraging resources is just smart, plain and simple. In fact, we can leverage good healthy bacteria to do our biochemical bidding, having them digest our food before we digest our food. Sounds gross but without these nanometer sized organisms, life on this planet would not be possible. They are, in fact, a lifeline. They are the janitors of the earth with the ability to add value to our food systems and gut bacteria. Take for example, a single cup of Sauerkraut which provides about twenty times more vitamin C than an orange. 2 Facts might make it easier to eat your vegetables.
 
Truth is our greatest weapon. We can and should use it to simplify life and make it work for us rather than against us. This easy skill can be learned by anyone with time and a small budget. To all my fermenting and kinesthetic learning buddies, this book is for you. Let’s continue to spread the message of “good germs” rather than concentrating and being consumed by the bad ones. I’m confident the science is showing (and will continue to show) how much we need these bite-size creatures.