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The Fermenting Book Package: Fermented Foods: How to Ferment Vegetables & Paleo Probiotics: Fermented Foods for the Paleo Diet [Kindle Edition]Morgan Anderson (Author), Aimee Anderson (Author) **** elib.tech Exclusive ****Help us keep this site, your most helpful resource, all the more special for its exclusivity.Out of respect for the original authors and publishers,please do not make this product available outside of our community.You will absolutely be banned from this site if you share this material outside.Thanks for keeping our exclusive community so awesome!Get Two Excellent Books on Fermented Foods for One Low PriceThe Fermenting Book Package offers two of the premier books on fermented foods for less than what it would cost to buy them individually.Book 1: Fermented Foods: How to Ferment VegetablesDo you want to learn how to ferment vegetables?The fermentation process takes vegetables and turns them into probiotic powerhouses packed full of healthy microorganisms and enzymes. If you’re looking to add probiotic bacteria to your diet, learning to ferment vegetables is a cheap and easy way to do it.The following topics are covered in the beginning chapters of the book:    What lacto-fermentation is and what happens during the fermentation process.    The four items you need to get started.    The health benefits of fermented vegetables.    Vegetable fermenting basics.    A quick introduction to fermenting vessels, including the pros and cons of some of the more popular container types.    Weighting systems and why they’re important.    The best types of salt and water to use.    Starter cultures and why they aren’t always necessary.    How to tell when vegetables are done fermenting.This handy guide contains more than 35 recipes, including step-by-step directions detailing how to make the following fermented vegetables:    Asparagus.    Fermented shredded beets.    Beet kvass.    Beet kanji.    Brussels sprouts.    Cultured cucumber salad.    Curtido.    Curried cauliflower.    Dilly carrots.    Dilly beans.    Probiotic ketchup.    Kimchi.    Kohlrabi pickles.    5 different types of sauerkraut.    Fermented cherry tomatoes and green tomatoes.    and more.A number of common problems encountered during fermenting are covered at the end of the book, including mold, slime, cloudy substances at the top of the brine and vegetables that smell rotten, taste funny or go soft.Book 2: Paleo Probiotics: Fermented Foods for the Paleo DietThis book is a great introduction to probiotic foods for both Paleo and non-Paleo dieters.Traditionally, the human diet consisted of fresh foods in their natural form, free of harmful chemicals, pesticides and processed flours and sugars. Pretty much every food we ate was packed full of probiotic bacteria that helped balance the bacteria levels in the stomach and small intestines. These probiotic foods don’t just promote good gut health, they free up the immune system to dedicate resources to other areas of the body, leaving you healthier and happier as a result.Fermented foods and beverages are natural sources of probiotic bacteria that can be eaten to resupply the body with the bacteria it needs.This book is your guide to adding probiotics to the Paleo Diet. The following topics are covered in this helpful handbook:    A brief chapter that lays out the framework for the Paleo diet and why it’s a good choice for many people.    What probiotics are and why they’re important.    Fermented foods and the lacto-fermentation process.    The basic supplies you need to get started (along with some supplies that aren’t required, but will make life easier).    Choosing the right type of container to ferment food in.    Choosing the right weighting system for your container.    Natural salts and sugars that work well for fermenting.    Two methods that can be used to create brine solutions.    What starter cultures are and why some may not conform to the strict Paleo diet.    How to tell when your food is done fermenting.    Storage of fermented foods.    and more…There are more than 40+ recipes in the book, covering everything from sauerkraut to water kefir.Publication Date: March 12, 2014Print Length: 325 pagesASIN: B00IZ7YWUO http://www.amazon.com/The-Fermenting-Book-Package-Vegetables-ebook/dp/B00IZ7YWUO/