| Introduction |
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13 | (2) |
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Chapter 1 What Were The First Fermented Foods? |
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15 | (22) |
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17 | (1) |
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A Very Short History of Fermented Beverages |
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18 | (1) |
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Health Benefits of Fermentation |
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19 | (4) |
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23 | (6) |
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29 | (6) |
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Techniques for Fermented Drinks |
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35 | (2) |
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Chapter 2 Foraged And Fermented |
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37 | (42) |
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Elderflower Scented Burdock Stems |
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40 | (2) |
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42 | (2) |
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Wild Dandelion Spring-Chi |
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44 | (2) |
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Pink Peppercorn Wild Greens |
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46 | (2) |
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48 | (2) |
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Fermented Pine Needle "Tea" |
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50 | (2) |
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52 | (2) |
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Fermented Spiny Sow Thistle and Dandelion Stems with Turmeric and Celery |
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54 | (2) |
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Rosehip and Horseradish Sauce |
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56 | (2) |
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58 | (2) |
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60 | (2) |
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62 | (2) |
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Pickled Ribes (Currant) Blossoms |
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64 | (2) |
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Fermented Stinging Nettle Paste |
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66 | (2) |
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Ramp and Wild Mustard Seed Mustard |
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68 | (2) |
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Alcoholic Elderflower "Champagne" |
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70 | (3) |
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73 | (3) |
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Not-So-Alcoholic Wild Yeast Elderflower "Champagne" |
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76 | (3) |
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Chapter 3 Condiments And Appetizers |
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79 | (34) |
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80 | (4) |
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Fermented Horseradish Sauce |
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84 | (1) |
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85 | (1) |
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86 | (2) |
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88 | (2) |
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90 | (2) |
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92 | (2) |
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94 | (2) |
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96 | (2) |
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98 | (2) |
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100 | (2) |
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102 | (2) |
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104 | (1) |
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105 | (2) |
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107 | (6) |
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113 | (48) |
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116 | (2) |
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118 | (2) |
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120 | (2) |
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122 | (1) |
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123 | (1) |
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124 | (2) |
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Lacto-Fermented Green Beans |
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126 | (2) |
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Ukrainian Fermented Tomatoes |
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128 | (2) |
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130 | (2) |
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132 | (2) |
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134 | (2) |
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136 | (2) |
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138 | (2) |
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140 | (2) |
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Fermented Swiss Chard Stems |
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142 | (2) |
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144 | (2) |
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146 | (2) |
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Fermented Carolina-Style Coleslaw |
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148 | (2) |
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150 | (2) |
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152 | (2) |
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154 | (3) |
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Turmeric and Cardamom "Beer" |
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157 | (4) |
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Chapter 5 Breads, Grains, And Pulses |
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161 | (36) |
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Fermented Mung Bean Pancakes |
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162 | (2) |
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164 | (5) |
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Sourdough Starter and Bread |
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169 | (5) |
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174 | (2) |
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Akamu/Pap/Ogi from Popcorn Kernels |
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176 | (3) |
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179 | (3) |
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182 | (2) |
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184 | (2) |
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186 | (4) |
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A Simple Beer from Malt Extract |
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190 | (2) |
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192 | (3) |
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Bay, Rosemary, and Thyme Ale |
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195 | (2) |
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Chapter 6 Fish, Meat, And Eggs |
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197 | (12) |
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19 | (181) |
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200 | (1) |
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201 | (2) |
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203 | (3) |
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206 | (3) |
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209 | (36) |
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211 | (1) |
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Fermenting the Fall Fruit Salad |
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212 | (1) |
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Fermented Pomegranate Seeds |
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213 | (1) |
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214 | (2) |
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216 | (2) |
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218 | (2) |
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220 | (2) |
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222 | (2) |
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224 | (2) |
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Fermented Morello Cherries |
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226 | (2) |
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Fermented Spruce Tip Rhubarb |
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228 | (2) |
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230 | (2) |
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Lacto-Fermented Orange Juice |
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232 | (2) |
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Fermented Plum and Fig Brandy |
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234 | (2) |
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236 | (2) |
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238 | (3) |
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241 | (4) |
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245 | (20) |
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247 | (1) |
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248 | (2) |
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250 | (2) |
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252 | (2) |
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254 | (2) |
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256 | (2) |
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258 | (2) |
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260 | (2) |
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262 | (3) |
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265 | (6) |
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266 | (2) |
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Fermented Cashew Nut "Cheese" Cake |
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268 | (3) |
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Chapter 10 Problem Solving, Further Reading, And Resources |
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271 | (8) |
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Fermented Foods: Are They Safe to Eat? |
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272 | (1) |
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272 | (1) |
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273 | (1) |
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Problem Solving: Alcoholic Drinks |
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273 | (2) |
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275 | (1) |
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276 | (3) |
| Acknowledgments |
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279 | (1) |
| Index |
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280 | |
Daugiau apie elektronines knygas