Are You Interested in Adding Probiotics to Your Diet?
Scientists are just now realizing the health of the digestive system is intricately tied to the health of the entire body. Having the right types and amounts of probiotic bacteria are one of the keys to ensuring your digestive system stays in good health.
Fermenting your own vegetables is a great way to take a food that's already healthy and make it even better for you. The fermentation process adds both probiotic bacteria and additional nutrients to already-healthy vegetables, creating nutritional powerhouses that will boost your immune system and have the potential to improve your overall health.
Here are just some of the many recipes found in the book: Sauerkraut.Kimchi.Cortido.Fermented kale and cabbage.Fermented asparagus.Fermented Brussels sprouts.Ginger carrots.Dilly carrots and dilly beans.Lactofermented summer squash"Pickled" peppers.Cultured green tomatoes.Lacto-salsa.Miso-fermented garlic....and many more. In addition to providing a number of fermenting recipes with step-by-step directions, this handy guide also covers the following topics: The bacteria that live in your gut and why they're critical to good health.How to restore good bacteria to the gut.How and why fermented vegetables are more nutritious than they were prior to fermentation.Die-off: What it feels like when toxins leave the body.The many health benefits of fermented foods.Why you should make fermented vegetables instead of going to the store and buying them.Food preservation through fermentation.Safety first: How to ensure your vegetable ferments stay safe.Fermenting vegetables in 5 easy steps.How to make brine with various salinity percentages.The best types of salt and water for brine.What starter cultures are and how you can use them to your benefit.Equipment you're going to need and want.How to tell when fermented foods are ready to be moved to cold storage.Burping airtight containers.Frequently asked questions. If you want to ferment vegetables, you need this book Click the "Buy Now" button to purchase it today.

Do you want to learn to ferment vegetables?
The fermentation process takes vegetables and turns them into probiotic powerhouses packed full of healthy microorganisms and enzymes. If you're looking to add probiotic bacteria to your diet, learning to ferment vegetables is a cheap and easy way to do it.
The following topics are covered in the beginning chapters of the book: What lacto-fermentation is and what happens during the fermentation process.The four items you need to get started.The health benefits of fermented vegetables.Vegetable fermenting basics.A quick introduction to fermenting vessels, including the pros and cons of some of the more popular container types.Weighting systems and why they're important.The best types of salt and water to use.Starter cultures and why they aren't always necessary.How to tell when vegetables are done fermenting. This handy guide contains more than 35 recipes, including step-by-step directions detailing how to make the following fermented vegetables: Asparagus.Fermented shredded beets.Beet kvass.Beet kanji.Brussels sprouts.Cultured cucumber salad.Curtido.Curried cauliflower.Dilly carrots.Dilly beans.Probiotic ketchup.Kimchi.Kohlrabi pickles.5 different types of sauerkraut.Fermented cherry tomatoes and green tomatoes.and more. A number of common problems encountered during fermenting are covered at the end of the book, including mold, slime, cloudy substances at the top of the brine and vegetables that smell rotten, taste funny or go soft.
Buy this book today and learn how to make fermented vegetables

Kimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your healthy diet. This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean cookbook in English to present Korean kimchi recipes in so many different forms. Learn about the alchemy of vegetable fermentation and its health benefits, which include healthy digestion, anti-aging results, lower cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features the extensive history and background information about Korean cuisine and the country's fascinating culture, and is perfect for vegans, vegetarians and omnivores alike! There are 78 flavorful and easy-to-prepare recipes organized by season, including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi This latest edition has been rewritten to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any Western supermarket. Plus, all recipes are easy enough for anyone new to the world of fermentation--the combinations and possibilities are endless! The recipes in this Korean cookbook represent what good food is about: health, quality, simplicity, and the balance of texture and flavor. Become a part of an ancient Korean tradition passed down through the years with The Korean Kimchi Cookbook!

Preserving food at home is vital to eating in a seasonal, sustainable, low-waste and, most importantly, utterly delicious way. Everyone can master the art of preserving with this essential book on canning, which provides a one-stop resource. Whether you have foraged hedgerows, picked produce from your own vegetable garden or allotment, or searched out the best seasonal buys in the supermarket or market, this book contains more than 100 delicious recipes for preserving fruit and vegetables, meat or fish. Emma Macdonald gives clear and comprehensive instructions for curing, drying, pickling, bottling/canning, crystalizing and jellying; as well as recipes for all kinds of jams, chutneys, cordials, fruit liqueurs, terrines, cheeses and butters. Every classic is covered, including: gravlax, confit chicken, candied peel, quince cheese, mint jelly, onion marmalade, mango chutney, sloe gin and piccalilli. There are many others, some of them centuries old, many of them with a modern twist, such as Banana and Date Chutney and Grapefruit and Elderflower Marmalade. Emma also includes expert tips on troubleshooting and information on all the equipment you will need. Pick up your cheesecloths and straining funnel and get preserving!

Preserving is a wonderful way to make summer and autumn fruits and vegetables last into the winter and through to the next harvesting season. It's easy to do, inexpensive and great fun!

Whether you grow your own, pick from the hedgerow or buy your ingredients, this book will help you make the best preserves every time. The diversity of preserves and whether they are sweet or sharp, hot or fruity, smooth or chunky, is matched only by the variety of foods with which they can be eaten. Guy Tullberg's family has been preserving for generations, and their award-winning company is called Tracklements, after an old English word meaning a savoury jelly or sauce.

This book includes 100 of their favourite recipes, so whether you fancy hot aubergine pickle, green tomato chutney or beetroot and horseradish relish, there's something in this book for you.

The book also reveals some of the social history behind the preserves and shares Tracklements' tips and techniques perfected over four decades of making preserves.

With a guide to the preserving kitchen, including basic tips and advice on which simple pieces of kit you need, this book will help you make the best preserves.

For more than thirty years, "Putting Food By" has been the go-to resource for preserving foods - from fruit and vegetables to meat and seafood. Now, this essential volume has been updated to reflect the latest information on equipment, ingredients, health and safety issues, and resources. Whether motivated by economics or the desire to capture the taste of local, seasonal food at its peak, home cooks have made preserving today's hottest food trend. There are many books on canning, but "Putting Food By" stands out as the classic that has stood the test of time.

In From Freezer to Table, Rachel Tiemeyer and Polly Conner of the Thriving Home blog provide freezer cooking basics, guidance on organising your freezer, and options for different ways to cook with friends. The book has more than 75 simple, family friendly, and healthy recipes - and some can even be cooked in less than 30 minutes! From flourless banana blender muffins to all natural chicken tenders and slow cooker entrees, Tiemeyer and Conner's recipes are easy, inspiring, and time saving for the home cook. In this book, Tiemeyer and Conner share how to use freezers to their fullest potential. They each discovered freezer cooking as mums with three kids, immersed in the balancing act of parenting, managing a home, and work. Most nights, they'd throw their hands up, open the freezer, and pull out a boxed pizza. The change came when they both joined freezer clubs; as they learned how to shop in bulk, cook larger quantities, and stock their freezers with nutritious food, they grew to love cooking from scratch. It's whole foods meets reality - freezer cooking has the power to change your diet and improve your family's lifestyle.

The easiest and safest methods for making delectable preserves in small batches -- all year long.

""Takes the pressure off cooks who don't have much time... but still want to savor the season's bounty."" -Chicago Tribune (Review of the prior edition)

The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them.

Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include: Jams, jellies and low-sugar spreads Conserves, butters and curds Pickles, relishes and chutneys Salsas, mustards and marinades Flavored oils Dessert sauces, syrups and liqueurs.

With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen.

Whether grow-your-own, bought locally from a farmer's market, or fresh from an ordinary supermarket, the seasons still affect the quality, abundance and price of good food. It just makes sense to preserve food quality for those times when it's not as plentiful or not available at all. Dehydrating food with this terrific book is easy and creates tasty food year-round. Incorporating the age-old practices of food dehydration takes full advantage of what nature offers. All the wonderful recipes are still here and there is a bonus section on everything from pet treats to crafts and homemade gifts. What has changed is that the 'Everything You Need to Know About Dehydrating Foods' section has been expanded to include even more comprehensive and complete information about dehydrating foods along with even more tips and techniques. There are more than 150 recipes for dehydrating everything from herbs and seasonings to fruits, vegetables, meats and fish. Plus more than 250 delicious recipes actually use the dehydrated foods as ingredients, putting home-preserved food to work for home, caravan, boat or campsite. The easy-to-follow drying instructions along with time guidelines make even a novice cook feel like a seasoned professional. Planting a few extra rows of tomatoes or beans, picking many strawberries at their peak or buying that big basket of freshly harvested carrots can really pay off later. Loading up the dehydrator will provide personally dried foods the whole year through.

Up your ice-pop game with this collection of over 25 recipes for deliciously refreshing home-made popsicles, from wholesome and healthy to indulgent delights. A chilled popsicle, grabbed and shared round languorously from the freezer on a boiling hot day is a simple, nostalgic pleasure. These juvenile treats have clearly not lost their appeal amongst fun-loving adults, and recent trends have seen these childish ices transformed into something far more sophisticated, with fresh natural ingredients and gourmet flavours. Adults and children alike will adore Coconut, Mango and Passion Fruit ice pops - a rainbow of colours and three of your five-a-day in the most enjoyable way. A stash of dairy-free Almond Milk, Honeycomb and Salted Chocolate Pops will always be welcome, while making Buttermilk, Rosewater, Raspberry and Pistachio Pops with whole raspberries set inside would be the most attractive end to any dinner party. It is remarkably easy to make these frozen treats at home, so stock up your freezer and have a posh popsicle ready for any occasion.