Real Food Fermentation by Alex Lewin
Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

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Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.

Inside, you’ll find:

—All the basics: the process, the tools, and how to get started

—A guide to choosing the right ingredients

—Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi

—How to ferment dairy into yogurt, kefir, crème fraîche, and butter

—How to ferment fruits, from lemons to tomatoes, and how to serve them

—How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale

—A primer on fermented meat, fish, soy, bread, and more

—Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste


About Alex Lewin

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Alex Lewin, a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition, seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. Visit his blog at To learn more about this book, visit
Published July 1, 2012 by Quarry Books. 176 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Real Food Fermentation

Oregon Live

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Dec 24 2012 | Read Full Review of Real Food Fermentation: Prese...

The Kitchn

It also doubles as a coffee table book, and can check some boxes in the "food porn" department because of all the great photos.If you want far greater breadth and historical context, if you want to read about ferments you may make and others that you definitely won't, if you want to have a bigger...

Jan 02 2013 | Read Full Review of Real Food Fermentation: Prese...

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