Traditionally Fermented Foods

Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Stonger walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Stonger relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs.

In Traditionally Fermented Foods, Stonger shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Stonger’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods, and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.

AUTHOR INFORMATION

Shannon Stonger is the founder of Nourishing Days and a writer for Cultures for Health. She holds a bachelor’s degree in chemistry and science. Shannon and her family have lived on an off-grid homestead since 2011. She lives in Santa Anna, Texas.