Clueless crafter (9 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Zustand: Neu. Neuware.

Taschenbuch. Zustand: Neu. Neuware - What if you could make tangy, crunchy, probiotic-rich pickles at home-with nothing more than salt, water, and a mason jar Most store-bought pickles aren't fermented at all-they're just cucumbers soaked in vinegar. Real lacto-fermented pickles have complex flavor and living probiotics that support gut health. And they're surprisingly easy to make.Inside You'll Learn: - The simple science of lacto-fermentation (no chemistry degree required)- The only ratio you need to memorize: 2% salt brine- 7 beginner-friendly recipes: classic dill pickles, simple sauerkraut, quick kimchi, fermented jalapeños, pickled red onions, giardiniera, and fermented salsa- How to tell mold from harmless kahm yeast- Why cloudy brine is a good sign- What to do when things go wrong (and how to prevent problems)- A brine calculator and pairing guide for quick referenceWho This Book Is For: Busy adults who want to try fermentation but don't have time for complicated projects. Anyone curious about gut health and probiotics. Home cooks who want better pickles than the store can offer. Complete beginners welcome-no prior experience needed.What Makes This Different: No fluff. No filler. Just the 20% of knowledge that gets you 80% of the results. You'll have your first jar fermenting within an hour of reading this book.Scroll up and grab your copy. Your gut (and your taste buds) will thank you.…

Taschenbuch. Zustand: Neu. Neuware - What if you could turn a bowl of fruit scraps into tangy homemade vinegar, then transform that vinegar into sophisticated drinks that impress everyone you serve them to Fruit Vinegars & Drinking Shrubs teaches you two satisfying, beginner-friendly fermentation skills in one compact guide. No special equipment, no complicated techniques, no waiting until you're an expert. Just simple methods, flexible recipes, and drinks worth bragging about. Whether you're chasing gut-health benefits, exploring the mocktail trend, or just want to make something delicious from scratch, this book gets you there without the overwhelm.Inside you'll learn: - How to make fruit vinegar from scratch using whole fruit, scraps, or juice- The two-stage fermentation process explained simply (no chemistry degree required)- Cold-process and hot-process methods for making drinking shrubs- 10 seasonal shrub recipes from classic strawberry-balsamic to adventurous pineapple-jalapeño- 5 refreshing mocktail recipes and 5 simple cocktail recipes- How to troubleshoot common fermentation problems- Creative ways to use shrubs beyond drinks: dressings, marinades, glazes, and moreThis book is for you if: - You're curious about fermentation but want to start with something forgiving- You love the idea of homemade, probiotic-rich drinks- You want impressive results without a huge time investment- You're tired of paying $15+ for fancy shrub syrups at specialty stores- You have fruit scraps, overripe produce, or a farmers' market haul begging to be usedThis book is NOT for you if: - You want a comprehensive 300-page deep dive into vinegar science- You're looking for canning-safe vinegar recipes (homemade vinegar acidity varies)- You need instant results (vinegar takes 4-8 weeks; shrubs are faster)By the end of this book, you'll have homemade vinegar fermenting in your pantry, a collection of shrub syrups in your fridge, and the confidence to experiment with your own flavor combinations. Your drinks will never be boring again.…