Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead.
AUTHOR: Kathryn Lukas, the co-author of The Farmhouse Culture Guide to Fermenting, is a former chef and the founder of Farmhouse Culture, an award-winning fermented food and beverage company based in Santa Cruz, California. A native Californian, Kathryn’s love affair with food started in her grandparents’ farmhouse kitchen where home-grown ingredients were turned into simple, yet delicious meals. She traveled the globe in pursuit of ancient fermentation techniques and in 2008 founded Farmhouse Culture. She now shares her love and knowledge of fermented, live-culture foods and their powerful healing qualities through workshops and retreats worldwide.
Shane Peterson, co-author of The Farmhouse Culture Guide to Fermenting, is a master fermenter, product developer, and best-selling cookbook author with over 10 years of experience in fermented food and beverage industry. As head Fermentologist for Farmhouse Culture he co-created many award winning product lines. Shane is a passionate advocate for the rewilding of the human microbiome and the human spirit through the craft of fermentation. Shane consults for fermented food companies and leads fermentation workshops both in the U.S. and abroad.