Simply Preserving and Fermenting
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| Infos : | 272 pages |
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The Big Book for Beginners with Over 100 Recipes: Preserving Vegetables, Fruit, Herbs, Kimchi, Sauces, Dips, Broths and Much More
Stores that really work. When tomatoes, cucumbers and berries are there in abundance in summer, the same question comes up every year: how do I preserve all of it so that it tastes just as good in winter, without stress and without complicated fuss? That is exactly what Simply Preserving and Fermenting is made for: a big beginner’s book with over 100 recipes that explains canning, pickling and fermenting the way Ljuba Fitze (“Kalinkas Küche”, over 200,000 subscribers) practises it herself: calmly, honestly and in a way that fits everyday life.
Ljuba brings not only experience from her own kitchen but also her culinary roots: having come to Germany from Kazakhstan in 1993, she combines the traditional Eastern European pantry with recipes that work today, from tomato stores and lacto-fermented cucumbers to spicy kimchi. After her first book, Osteuropäische Küche (Eastern European Cooking), which met with a strong response from readers, this second book follows with a clear focus on preserving and on stores that give a good feeling: open a jar, good food on the table.
What the book offers at a glance:
- A beginner-friendly start with basics, rules and practical knowledge
- “Knowledge that protects”: safety, hygiene, typical mistakes and checks
- A wide choice of recipes: vegetables, fruit, herbs, sauces, dips, broths, drinks and more
- Fermenting and lacto-fermented pickling explained clearly and traditionally
- Stores for everyday life: from sauces to “meals in a jar” and hearty winter dishes
Whether you are starting from scratch or already have a few jars in the pantry, this book helps you work cleanly, store safely and build your own preserving routine, step by step, with recipes you will want to make again and again. It also makes a sure-fire gift: practical, high quality and on a subject that comes back every year.
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