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Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook] ^*READ^*

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Farmhouse Culture

Guide to Fermenting:

Crafting Live-Cultured

Foods and Drinks

with 100 Recipes from

Kimchi to Kombucha

[A Cookbook]

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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

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 tossing around names for my budding little sauerkraut company, I

kept thinking back to my familyâ€s farmhouse and my memories of how ingredients were

lovingly transformed into healthful and delicious foods. Although my first products were

sauerkrauts (because it was a familiar food for most Americans), I knew from the beginning that I

wanted to eventually introduce many more traditional live-culture foods and beverages, and the

name “Farmhouse Culture― provided the girth needed to expand. Yes, I thought, this would

be a fine name for my new company, while honoring the care, lessons, and love my grandparents

so generously shared with me. And it might even make up for breaking Grandpa Johnâ€s heart

when I became a vegetarian.It was my quirky Norwegian grandmother, Roxanne, who was

convinced that my fiery teenage energy could be tamed with a vegetarian, macrobiotic diet. A freespirited

nonconformist, she was deeply distrustful of the corporate food system and in the 1960s

had found her way to brown rice, whole-wheat bread, and tofu. She swore the new diet helped

with her arthritis and might even save the world. It was in her wise care, and with her “hippie―

foods, that I not only calmed down, but also fell in love with cooking. Grandma Roxanne taught me

that knowing how to cook healthy foods was the ultimate form of rebellion, and that if one was

going attempt to make the world a better place, a healthy body and a strong mind were absolute

necessities. She lit the fire that still burns strong in my belly today.Falling in love with a German

and moving to Stuttgart, Germany, in my late twenties was another defining moment on the road to

sauerkraut. At our restaurant, Das Augustenstüble, I learned to cook the regional Schwäbisch

cuisine and to love canned sauerkraut—if it was properly prepared. Rinsed well; braised with

apples, onions, and duck fat; and doused with wine, it was a huge improvement over the straightout-of-the-can

stuff

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