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

Traditionally Fermented Foods. Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating. This unique take on fermentation is not dependent on refrigeration for nourishing, healthy and sustainable foods.

About the Author
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.


Book Information
ISBN 9781624143304
Author Stonger, Shannon
Format Paperback
Page Count 224
Imprint Page Street Publishing Co.
Publisher Page Street Publishing Co.
Weight(grams) 631g
Dimensions(mm) 230mm * 204mm * 15mm