I was so excited when I found about this eBook by Lisa Herndon, ‘Lisa’s Counter Culture: Pickles and Other Well-Bred Foods‘. The reason I was eager for it’s release was because as far as I knew there were no cookbooks out there with recipes for true anaerobic ferments. Since I switched my ferment methods this past spring from the mason jar method I learned from Nourishing Traditions and Wild Fermentation, the resources for recipes were limited. Lisa has been fermenting in this way for many years so I knew her book would be a phenominal resource for me. The book has not disappointed me one bit! I have tried several of the recipes and used it as a resource to adapt many of my own recipes to anaerobic ferments.
What this eBook contains:
Lisa discusses in full the benefits of fermented foods. She explains the difference between fermentation and pickling, as well as the difference between wild ferments and controlled ferments. She digs into why anaerobic is best for most ferments, and shares the best options for starters and brines. Also, dispelling why the use of whey as a starter is not a good option, especially if you use an anaerobic vessel, such as the Pickl-It. She teaches the keys to successful fermenting and answers lots of common questions in the Ferment FAQs section. This is all based on science and the art of fermentation, not just someone’s random experimenting in the kitchen, like many other ferment books out there.
The Beverage section includes thorough ‘How To’s’ for kombucha, beet kvass, water kefir and gingerale. Lisa’s recipe for beet kvass and method is the best one I’ve tried yet and I’ve been making kvass for years and thought I had it down pretty good. I learned a lot from Lisa on how to perfect my kvass even further. The Vegetable section includes condiments, the stages of lacto-fermentation (something I never heard before in all my years of fermenting), a thorough detailed section on how to make sauerkraut and kimchi, and more recipes for other veggie ferments. Keep in mind, she explains the biochemistry behind cabbage ferments. This is not common in most real food fermenting books or circles, yet it is critical to understand if you want an optimally nutritious ferment loaded with good lactic acid bacteria. She also shares ideas on how to use leftover brine. There is a section on Dairy ferments with lots of solid information to optimize your dairy ferments. A section on fermenting starches includes a recipe for dosas which I can’t wait to try. Finally, she has even more recipes in a section called ‘Ferment Companions’ of nutrient dense foods with optimal digestion in mind. I really do love this book and I’ve shared two recipes on my site recently, one directly from the book and one with a her recipe for mayo along with tips on how to properly soak and prepare potatoes. You can check out the Kefir Fruit Leather and Probiotic Rich Purple & White Fingerling Potato Salad to get a small taste of what you will be getting in the eBook. Purchase a copy here!
I will be giving away ONE FREE COPY of the eBook only! Be sure to enter to win – giveaway ends October 28th at midnight! I will also note that Lisa is offering a discount to all my readers for a copy of the eBook only (not the hard cover edition) – $15.99 off the full price gets you the book for $21! Be sure to plug in the code DIVINE when you check out and then click update cart! Click here if you want to purchase a copy now!
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Lydia Joy Shatney is a certified Nutritional Therapist Practitioner through the Nutritional Therapy Association. Additionally, she is the chapter leader for the Weston A. Price Foundation in Delaware County, Pa. (Find the group here on Facebook). Lydia is also a member of the Nourished Living Network. Lydia founded Divine Health in March of 2010. You can find Lydia on Facebook, Twitter & Pinterest.
Lydia offers specialized step by step counseling to transform your health. Personalized consultations to suit your specific needs are offered via phone, Skype or in person. Lydia offers a variety of packages offered to suit your individual needs. Contact Lydia today for your free initial consult and to learn more about what she has to offer you!
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