Real Food Fermentation

Real Food Fermentation by Alex Lewin

Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

Format: Paperback / softback, 176 Pages
ISBN: 9781592537846
Publisher: Quarry Books
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$24.99 $19.99 / £16.99 £13.59

Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.

Inside, you’ll find:

—All the basics: the process, the tools, and how to get started

—A guide to choosing the right ingredients

—Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi

—How to ferment dairy into yogurt, kefir, crème fraîche, and butter

—How to ferment fruits, from lemons to tomatoes, and how to serve them

—How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale

—A primer on fermented meat, fish, soy, bread, and more

—Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste

Alex Lewin, a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition, seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. Visit his blog at

Format: Paperback / softback, 176 Pages
ISBN: 9781592537846
Illustrations: 250
Size: 8.125 in x 10.25 in x 0.625 in / 206.38 mm x 260.35 mm x 15.875 mm

Introduction: Fermentation Journey

Chapter 1: Food Preserving (In Brief)

Chapter 2: Know Your Ingredients

Chapter 3: Sauerkraut

Chapter 4: Beyond Basic Sauerkraut: Lacto-Fermented Vegetables

Chapter 5: Dairy

Chapter 6: Fermented Fruit Condiments

Chapter 7: Fermented Beverages

Chapter 8: Meat and Other Fermented Foods



About the Author


July 18, 2012
Alex Lewin, author of Real Food Fermentation, explains to the Boston Globe that the popularity of fermentation is a part of the rise in the interest in cooking and food in the U.S. Read More.