Pdf [download]^^ The Farmhouse Culture Guide to Fermenting Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook] [PDF mobi ePub]

Pdf [download]^^ The Farmhouse Culture Guide to Fermenting: Crafting Live-

Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A

Cookbook] [PDF, mobi, ePub]

The Farmhouse Culture Guide to Fermenting:

Crafting Live-Cultured Foods and Drinks with

100 Recipes from Kimchi to Kombucha [A

Cookbook]

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Pdf [download]^^ The Farmhouse Culture Guide to Fermenting: Crafting Live-

Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A

Cookbook] [PDF, mobi, ePub]

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Pdf [download]^^ The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and

Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook] [PDF, mobi, ePub]

Pdf [download]^^ The

Farmhouse Culture

Guide to Fermenting:

Crafting Live-Cultured

Foods and Drinks

with 100 Recipes from

Kimchi to Kombucha

[A Cookbook] [PDF,

mobi, ePub]

Description

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, Kathrynâ€s love affair with food started in

her grandparents†farmhouse kitchen where home-grown ingredients were turned into simple,

yet delicious meals. Years later, she fell in love with fresh fermented sauerkraut at her restaurant

in Stuttgart, Germany. Kathryn returned home to the US in the late 90s and learned how to make

live-culture ferments through a Natural Culinary Program in Santa Cruz. Obsessed, 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 bestselling

cookbook author with over 10 years of experience in the fermented food and beverage

industry. His first book Fermentering (2015) was a best-seller in Denmark, and eventually was

published throughout Scandinavia. 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. An ardent lover of nature, he

spends much of his time hiking and foraging the trails of the Northern California. Shane consults

for fermented food companies and leads fermentation workshops both in the U.S. and abroad.

Read more Excerpt. © Reprinted by permission. All rights reserved. The Farmhouse Culture

StoryWhen I reflect back on all the factors leading up to 2008, it seems as though my entire

lifeâ€s journey had been in preparation for Farmhouse Culture, and it all started with my

grandparents†farmhouse. Grandpa John, who owned the Guadalupe Mines in Los Gatos,

California, and a small cattle ranch and walnut orchard in Gridley, California, was a largerthan-life

Irishman who loved to eat (and drink), and my grandmother, Lillian, was happy to oblige him. My

sister, mother, and I lived with my grandparents in Los Gatos for most of my childhood, but

summers were spent at the ranch in Gridley. It was there in our old white farmhouse that I came to

understand the connection between Grandpa Johnâ€s gardens and animals, and what landed

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on our plates. Both my grandparents cooked, but it was Grandpa who was the family

preservationist. He canned everything, from dilly beans and tomatoes to grape jelly, and the entire

family was required to pitch in. With every jar opened throughout the year, the memory of those

raucous family gatherings, full of laughter, intense aromas, and sticky fingers, fortified our meals

with deep satisfaction.As I was tos