THE PERMACULTURE BOOK OF FERMENT AND HUMAN NUTRITION

by Bill Mollison

www.tagari.com

Bill Mollison is the father of Permaculture, a way to utilize land to its best ability for the production of food for humans and animals. For some of his permaculture books, see "Food Cultivation". His website also offers self-paced online classes through his Permaculture Institute, based in Tasmania, Australia.

In this book, Bill explores worldwide fermentation practices to enhance health, giving us a far wider range of fermentation options:

Chapter 1: Storing--Preserving--Cooking Foods

Chapter 2: The Fungi--Yeasts--Mushrooms--Lichens

Chapter 3: The Grains

Chapter 4: The Legumes

Chapter 5: Roots--Bulbs--Rhizomes

Chapter 6: Fruits--Flowers--Nuts--Oils--Olives

Chapter 7: Leaf--Stem--Aguamiels

Chapter 8: Marine and Freshwater Products--Fish--Molluscs--Algae

Chapter 9: Meats--Birds--Insects

Chapter 10: Dairy Products

Chapter 11: Beers--Wines--Beverages

Chapter 12: Condiments--Spices--Sauces

Chapter 13: Agricultural Composts--Silages--Liquid Manures

Chapter 14: Nutrition and Environmental Health

Traditionally Fermented Foods

by Shannon Stonger

Storage of food should include storage of fermented food or storage of salt and other ingredients to allow you to ferment some of next year's harvest.

Fermentation allows gut health by feeding/building up the good flora in our gut. This is key to health!

Fermentation also allows food to become more nutritious than it is raw!

A good book on fermentation should include many options and great recipes that even kids will love, and this one does:

Chapter 1:  The Basic Fermentation Process

Chapter 2: Vegetables

Chapter 3: Grains

Chapter 4: Dairy

Chapter 5: Beverages

Chapter 6: Condiments

Also included: Resources and suggested further reading.

Please note: This lady and her husband are raising a family on a 5-acre farm in Texas, and without electricity! She uses fermentation to help her food last longer!

The Ball Blue Book

 If you don't have the Ball Blue Book, you need to get it now.  There are canning, freezing & dehydration instructions that will be handy to have on hand even now!  Check Amazon.  Different years use different photos on covers.      

The book is called the Ball Blue Book, but it often is not blue.

Did you know that you can make jams and jellies inside your bread machine?

For storage, you will need to sterilize jars by boiling and then follow canning directions.

Stocking Up

 

by Carol Hupping

This thick book is full of recipes and is a must-have companion book to  the Ball Blue book above.  Simon & Schuster Publishers, or check out Amazon online or your favourite book seller.      

 

Cookin' With Home Storage

Gelatine can be used as an egg substitute in your recipes, and so can corn starch:

(To replace each egg: Dissolve 1 tablespoon unflavored gelatin in 1 tablespoon cold water, then add 2 tablespoons boiling water. Beat vigorously until frothy.)

OR cornstarch (Substitute 1 tablespoon cornstarch plus 3 tablespoons water for each egg called for in recipe.

 

by Peggy Layton

 

Peggy Layton's Cookin' With Home Storage teaches us how to make meals with basic ingredients from our home food storage supplies.  Inspired by the recipes of the American settlers who came out west in their covered wagons, Peggy's book is also a great lesson on how to make substitutions for recipes that you already use and love.    

 

Nourishing Traditions

Lactose-fermentation of veggies, such as these green beans, produces delicious vegetables which also help us to have healthy bowel flora.

This will be especially important if we are eating enzyme-dead canned food for an extended period of time.

You can lactose ferment with sea salt, or with a combination of sea salt and whey.

This book shows you how to make whey too!

Don't be afraid of the cloudiness at the bottom of the jar, that is normal.

Try it now, and see how your digestive tract will love you!

 

by Sally Fallon

 

 Cream cheese in 8 hours, pickled green beans (yum!) in 3-4 days; why wait?  Learn these and other simple skills now and boost your nutrition and the taste value of your food.  Sally Fallon'sNourishing Traditions researches the cultures from the past to point out where we have gone terribly wrong.  Optimal food combinations in meals is also discussed.  And yes, butter is actually GOOD for you!

 

Preserving Food Without Freezing or Canning

These olives have been preserved in salt.

Mary of Agreda writes in her work, "City of God", that she saw the Blessed Virgin Mary reaching into a wooden barrel filled with salt in order to take olives for the meal she was preparing.

 

by The Gardeners and Farmers of Terre Vivante

 

 

This book comes with tried-and -true testing of traditional techniques.  It is a MUST HAVE.

 

Table of Contents

Chapter 1:  Preserving in the Ground or in a Root Cellar

Chapter 2:  Preserving by Drying

Chapter 3:  Preserving by Lactic Fermentation

Chapter 4:  Preserving in Oil

Chapter 5:  Preserving in Vinnegar

Chapter 6:  Preserving with Salt

Chapter 7:  Preserving with Sugar

Chapter 8:  Sweet and Sour Preserves

Chapter 9:  Preserving in Alcohol

Appendix:  Which Method for Preserving Each Food?