{"id":17927,"date":"2014-09-11T10:41:10","date_gmt":"2014-09-11T14:41:10","guid":{"rendered":"http:\/\/wordpress-367309-1145705.cloudwaysapps.com\/?p=17927"},"modified":"2014-09-11T10:41:10","modified_gmt":"2014-09-11T14:41:10","slug":"dont-toss-old-produce-ferment-everyday-fermentation-handbook-review","status":"publish","type":"post","link":"https:\/\/sustainablog.org\/articles\/dont-toss-old-produce-ferment-everyday-fermentation-handbook-review\/","title":{"rendered":"Don’t Toss that Old Produce; Ferment it! The Everyday Fermentation Handbook [Review]"},"content":{"rendered":"
<\/a><\/p>\n C’mon, you know it’s happened to you: you buy lots of fresh produce with all sorts of good intentions, and a sizable portion of it ends up starting the composting process in your crisper drawer. I don’t know how much of the 40% of American food that gets wasted<\/a> meets its demise this way, but I’m guessing its a fair amount. We want to cook with fresh foods, but our schedules sometimes get the best of us. So, I’m guessing these competing interests of our desire for fresh, healthy foods and our busy schedules have contributed to the growing popularity of home fermentation<\/a>.<\/p>\n First, of course, fermented foods are delicious: in fact, I came across one person’s observation that all the good foods are the fermented ones. Bread, cheese, beer and wine, and other goodies do require this chemical process discovered by our ancient ancestors;\u00a0 yogurt, \u00a0sauerkraut, kimchi, and other foods are easy to make at home with that food that might go over otherwise. While I haven’t yet dipped my toe into the wonderful world of fermentation – yogurt is first on my agenda – I have dug into a new guide and recipe book designed to ease the process. The Everyday Fermentation Handbook<\/em><\/a> carries the subtitle A Real-Life Guide to Fermenting – Without \u00a0Losing Your Mind or Your Microbes<\/em>, and Branden Byers writing style and recipe choices really make the seemingly magical process of fermentation approachable.<\/p>\nFermentation: Art & Science<\/h3>\n