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Fresh & Fermented by Julie O'Brien and Richard J. Climenhage (founders of Firefly Kitchens) covers eighty-five recipes you can prepare delicious fermented foods for every meal. With recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak over Spicy Noodles, Fresh & Fermented makes it easy to incorporate these healthy foods in every meal.
Fermentation is an old-world tradition that has re-emerged in culinary culture. Fresh ferments are packed with probiotics, which help maintain essential balance in the digestive tract, and contain heaps of vitamin C and other healthy enzymes that boost the immune system. And they're delicious!
Using this book, you'll learn how to make traditionally fermented carrots, krauts, and kimchi, at home—it's easy!—and then begin experimenting with the eighty-five recipes provided. The simplicity of the recipes will inspire you to incorporate them into your meals on a regular basis. Recipes include smoothies and spreads, salads and salsas, and meals for the morning, noon and night.
Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance your digestive system and boost your immunity with healthful, simple, and delicious everyday meals using Firefly Kitchens' recipes.
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Julie O’Brien and Richard Climenhage have, between them, made nutrient dense, probiotic-rich fermented foods for over twenty years. Their common desire to help improve the livelihood and wellness of others through food and nutritional education brought them together to form Firefly Kitchens—which makes available their healthy food created through traditional fermentation methods. They are also enthusiastic home cooks and after perfecting their fermented products began developing recipes to incorporate them into meals for family and friends to enjoy.
"O’Brien and Climenhage take the science and art of lacto-fermentation to a whole new level in this beautifully illustrated book. From a keen look at the science and health benefits of sauerkraut and other lacto-fermented foods, to an assortment of highly original sauces, salsas, salads, dips and desserts incorporating these culinary wonders, Fresh and Fermented is bound to please both experienced and neophyte cooks." — Sally Fallon Morell, president of The Weston A. Price Foundation and author of the Nourishing Traditions Book.
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