A01=Caroline Gilmartin
Acetic Acid Fermentation
Alcoholic fermentation
Author_Caroline Gilmartin
Category=WBH
cultured fermentation
Dysbiosis
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ferment
fermentation
fermentation container
fermented foods
Fibre
gastrointestinal tract
gut
gut health
immune system
kefir
kimchi
kombucha
Lactic Acid Fermentation
microbes
microbial genetics
microbiota
milk kefir
Moisture Content
Polyphenols
pre-ferment
Prebiotics
probiotic
Probiotics
Salt
sauerkraut
vegetable fermentations
Water Activity
water kefir
wild fermentation
yoghurt
Product details
- ISBN 9781785007576
- Weight: 492g
- Dimensions: 189 x 246mm
- Publication Date: 26 Oct 2020
- Publisher: The Crowood Press Ltd
- Publication City/Country: GB
- Product Form: Paperback
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The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has the evidence that fermented foods can help support a healthy gastrointestinal tract, boost the immune system and even improve mood. This is due to both the probiotic microbes they contain, and the enhanced nutritional value of fermented foods themselves. In this comprehensive guide, fermentation specialist Caroline Gilmartin delves into the processes and mechanisms involved in both wild and cultured fermentation, examining the microbes involved, parameters for optimal fermentation and what happens if you alter them. Topics covered include the importance of the microbiota; gut health; milk and water kefir; yoghurt; kombucha; vegetable fermentations; appetizing recipes; suggested flavour combinations and finally, safety measures and troubleshooting.
Dr Caroline Gilmartin is a fermentation specialist with a background in microbial genetics. Her Bristol-based company, Every Good Thing, makes kefir and kimchi for local shops, as well as running workshops that teach the basics of maintaining gut health and sustainable techniques for fermentation.
