Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon left her biochemistry career and moved her family off the grid to discover a more simple, agrarian life. Without running electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family and cut food costs.
In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains 80 recipes with 80 photos.
