The age-old crafts of pickling and fermentation have come back into vogue as beloved customs, providing access to both superior cuisine and food preservation in a time of ease and fast-paced living. Welcome to "Fermenting & Pickling Essentials: Time-Honored Techniques for Long- Term Storage."

This book is your pass to the fascinating realm of food preservation using tried-and-true techniques that have been handed down through the ages. We will take a trip through these pages that goes beyond the transient quality of fresh ingredients so you can enjoy their flavors and nutritional value for months or even years to come.

You might wonder, why pickle and ferment? Fermented and pickled foods provide a varied and incredibly gratifying range of flavors and sensations, even beyond their ability to prolong shelf life. These culinary treats can take meals to new levels, whether you're enjoying the umami depth of kimchi or the acidic crunch of dill pickles. We will demystify these traditional methods as we dig into the realm of pickling and fermentation, including the science behind them, the tools you'll need, and the wide range of materials you can use. We'll study the techniques for making perfectly crisp pickles, learn how to make probiotic-rich sauerkraut, and venture beyond veggies to the worlds of fermented beverages, condiments, and dairy products.