Real Food Fermentation Book Review and Contest – $24.99 Value
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Disclosure: I received a copy of the book, Real Food Fermentation, as part of a review for the book blog tour. All opinions expressed are mine.
I love this book called, Real Food Fermentation by Alex Lewin. If you don’t know what the book is about by its title, it is about preserving whole foods with living cultures.
Why do I love this book so much? I’m starting to get into fermentation and I’m clueless about what to do. Do you hear everywhere to eat raw sauerkraut? Don’t buy the stuff in the store because it is not a living culture…it’s all confusing. Eat this fermented item not that item that is preserved. I find it frustrating. With this book, it’s like Alex is holding my hand, guiding me through everything. Not just everything but showing me step-by-step photos so I won’t have any blonde moments. Thankfully, you even learn how to “double insure” your fermented batches. There is trouble shooting tips because who wants to throw out a whole batch of kombucha when something looks wrong. Definitely a must-have book for the novice.
If your skill level is beyond mine because you already knew how to ferment sauerkraut, you’ll still get excited over this book since it offers recipes for fermenting fruits, vegetables, meat (corned beef), dairy and even making coconut milk yogurt. Once I conquer sauerkraut you know I’ll be making some coconut milk yogurt! Lewin goes through the history of fermenting and talks about the science.
Who is this author who created such an amazing book? Alex Lewin is a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition. Before that he studied software engineer and math at Harvard. He created the first fully illustrated guide to fermenting. His passion for nutrition started when his father became sick and passed away. Lewin took his health to a new level. He is currently part of the board of the Boston Public Market Association. He teaches fermentation classes around the Boston area. On top of all of that he runs his blog, Feed Me Like You Mean It.
Wow, what a guide it is. I really love this book! Sorry I keep mentioning that but it truly is not just a book but a very detailed guide on a subject we should all be thinking about. Fermenting something, growing a living culture and nourishing our bodies with that culture…
Key Benefits of Fermenting Food – taken from page 35 of the book:
- Preserves and sometimes enhances vitamin & enzyme content of food
- Healthy alternative to preservative chemical additives (in many of the store bought preserved foods)
- Makes nutrients in foods more available to the body
- Cuts down on digestive problems caused by some foods (if you have gut problems you need some fermented foods)
I think you should buy the book and learn fermenting with me! The book is truly worth every penny of the paperback retail price of $14.73. We can chat on twitter while we sip our homemade kombucha.
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Alex is so nice that he is allowing two books to be given to readers of Ditch The Wheat. To participate in the contest you have to enter your information into Rafflecopter, comment below why you would like to start fermenting and subscribe to my email subscription (if you are already a subscriber please mention it in the comments). You must do all of that to participate. This contest is open to everyone, including all countries. This contest will be open until Friday, November 9th at 12:01 am. Two winners will be announced on Friday, November 9th after the winners have been contacted.
On Monday, November 5th head on over to Too Many Jars In My Kitchen for her review of Real Food Fermentation.
What are you going to ferment first?
Enjoy,
DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
I really appreciate this review! The Real Food Fermentation book would be well used at my house as our family would much rather make our own fermented food rather than what buy it at the store. Up until now, I haven’t been brave enough for anything more than making yogurt. That cocnut milk yogurt sounds like YUM!
You’re brave! You already attempted yogurt which is one of the harder things to ferment.
have started fermenting and would love to get more ideas
I’m sooo eager to start!
Hi Carol,
I’m already a subscriber to your site! I would love to win this book because I need to learn to ferment foods and have been too chicken to try it on my own. I didn’t want to poison the sock-monkey boys and Denny! 😀
Anyway, hope you’re doing well. Your site looks fabulous and can’t wait to have the energy to try your Jamaican Patties. They look so fantastic!
Hugs,
SusieT.
Hi Susie!
I’ve been thinking about you and your cancer recovery! You’re such an inspiration. Keep up the good work:)
I’m here to answer questions if anyone has any!
Since I have issues with dairy, I am looking to add fermented vegetables into my diet. This book might be the tools and the kick start I need to actually get started.
Dawn,
There are two ways to ferment: lacto and non-dairy. This book covers both (without any special gadgets). You’ll definitely feel confident fermenting for the first time with the how to guides in Real Food Fermentation.
Carol
I’ve just gotten into living a healthy holistic lifestyle and I have yet to tackle fermentaion. This book would be perfect to help me get started!
Andrea,
You have an amazing journey ahead of you:)
Carol
I’d love to learn how to ferment veggies. I haven’t been brave enough to try it yet and this book would be a great resource!
Karen!
I’m in the same boat as you. The book is great for beginners. I’ll be following the directions for how to make sauerkraut.
Carol
I would like to start fermenting because it seems like a great way to make preserves (which I really want to do more of) and get great health benefits. I would love to learn more!
You’ll have a lot of fun with this book. I know how much you love making everything from scratch.