The farmhouse culture guide to fermenting : crafting live-cultured foods and drinks with 100 recipes from kimchi to kombucha
(Book)

Farmhouse Culture, a maker of probiotic-rich foods, is known for their Kraut, Krisps, and Gut Shots. (Novelist Rebecca Makkai named their Garlic Dill Pickle Shot as one of the 10 things she can't live without.) In this new cookbook, company founder Lukas and son Peterson aim to spread the gospel of fermentation through personal history, accessible science, and recipes for sauerkraut, kimchi, dry-salted ferments (think remoulade), hot sauce, brined ferment (aka pickles, from the classic cucumber to watermelon rinds), and drinkables like kombucha and mead. Ingredients tend towards grocery-store staples cabbage (of course), onions, carrots, fresh ginger, strawberries but the starter cultures needed for some recipes as well as certain equipment are not so readily available. (A resource page at the back of the book instructs on where to find them.) Lukas and Peterson are generous with the information they share; the book's introduction is long on explanation of fermentation canisters, salts, and more, and recipes spare no detail. But this is a book for those already committed to probiotics and to the authors' brand of homesteading.--Maggie Taft Copyright 2019 Booklist

Farmhouse Culture, a maker of probiotic-rich foods, is known for their Kraut, Krisps, and Gut Shots. (Novelist Rebecca Makkai named their Garlic Dill Pickle Shot as one of the 10 things she can't live without.) In this new cookbook, company founder Lukas and son Peterson aim to spread the gospel of fermentation through personal history, accessible science, and recipes for sauerkraut, kimchi, dry-salted ferments (think remoulade), hot sauce, brined ferment (aka pickles, from the classic cucumber to watermelon rinds), and drinkables like kombucha and mead. Ingredients tend towards grocery-store staples—cabbage (of course), onions, carrots, fresh ginger, strawberries—but the starter cultures needed for some recipes as well as certain equipment are not so readily available. (A resource page at the back of the book instructs on where to find them.) Lukas and Peterson are generous with the information they share; the book's introduction is long on explanation of fermentation canisters, salts, and more, and recipes spare no detail. But this is a book for those already committed to probiotics and to the authors' brand of homesteading. Copyright 2019 Booklist Reviews.