--- product_id: 125791671 title: "Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating" price: "₨199" currency: SCR in_stock: false reviews_count: 13 url: https://www.desertcart.sc/products/125791671-traditionally-fermented-foods-innovative-recipes-and-old-fashioned-techniques-sustainable store_origin: SC region: Seychelles --- # Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating **Price:** ₨199 **Availability:** ❌ Out of Stock ## Quick Answers - **What is this?** Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating - **How much does it cost?** ₨199 with free shipping - **Is it available?** Currently out of stock - **Where can I buy it?** [www.desertcart.sc](https://www.desertcart.sc/products/125791671-traditionally-fermented-foods-innovative-recipes-and-old-fashioned-techniques-sustainable) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description 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, she 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. Review: Very informative and beautifully written - Beautifully written, great information. The book is nicely bound so that it lays flat, which I appreciate when trying to read a recipe while following the instructions. I purchased this as a pre-order so just received it this week and haven't yet consumed any of the ferments (have two of her recipes from the book going at present), but having tried numerous recipes from her blog I have no doubt they will be delicious. She provides more detailed information on fermenting, the process and the whys, etc., than many books. If you enjoy her blog, you will love her book. If you want to get a taste of her book, read her blog "Nourishing Days". Update 12/16/17--I have now tried enough recipes to highly recommend this book. Her "Taco Kraut" recipe has become my favorite sauerkraut recipe hands down and I have made it numerous times. I like it so much that I try to make it frequently enough to have a batch in rotation. I find it's best when fermented for three weeks (except in very hot weather) and then put in the fridge for another 3-4 weeks. It's great after the initial fermentation, but keeps getting better and better as it sits. Another favorite is her "Homestead 'Chi". I love a good spicy kimchi, but this recipe is great for any meal of the day and also for tender palates. Her "Pizza Green Beans" is another favorite and a great use for an abundance of garden green beans. Her sourdough is very good although I have a hard time keeping it going--I tend to forget about keeping the starter going. Love her simple Feta recipe; it's so easy and tasty. Note: on her website, she has corrected the salt amount in her "Squash Cortido" recipe. It should be in teaspoons, not tablespoons. When made with the correct amount of salt, it is a delicious and different ferment. Another great way to use up an abundance from the summer garden. Although I have quite a few books on fermentation, I find I have learned the most from this book and am using it more than all of my other books put together. She explains concepts very well so that one has a much better understanding of the various aspects of the fermentation process--without getting bogged down in too much detail. Like her blog, it is beautifully written and a pleasure to read. Review: Very useful tips and worth purchasing - I’ll give this book 5 stars because it is well written and provides very clear information for a novice in fermenting to get going and have success. I almost didn’t buy this book based on another reviewer who said the book was mostly bread and dairy recipes. I was delighted when I found she uses raw goats milk and ferments her grains! I was born with a intolerance to cow dairy, so growing up I was given raw goats milk. I never have been one to consume a lot of dairy, and raw goats milk runs $7-8 per half gallon where we live! So as much as I’d like to experiment with making fermented goat milk products, I think I’d have to go get my own milking goat! I’ve tried drinking store bought goat milk kefir and I’m not sure it would be fit for our dogs beside it’s so bad tasting. I have clabered raw goats milk and eaten the clabber with organic smashed strawberries. Yum! I also do not tolerate grains, beans and other legumes. Don’t get me wrong, I love to eat them, they just don’t like me! So I suffer whenever I decided to eat them. I do best on a meat, vegetable and fruit diet. The exception is Ezekiel 4:9 bread which doesn’t seem to bother me. I have recently started learning how to use Einkorn wheat flour. I made a sourdough start but I’m not sure at this point if I need to throw it out, it’s been in our frindge about 4 months! It about broke my bank account feeding it! I can’t make the sourdough baked goods in this book because Einkorn flour just won’t behave the same as standard commercial wheat flours. It’s like working with gluten free flours rather than regular wheat flour. What I have made so far with the Einkorn flour ( sourdough or plain) hasn’t bothered me either. I have gleaned several useful tips from this book so far and I’m anxious to try many of the recipes in it. I especially love the information on gluten free baking and it has cleared up a lot of issues I’ve had trying to bake gluten free in the past. I’m very happy I bought the book. Now I want to go check out her website. Thank you Shannon for all of your hard work, time, and effort in sharing your gleaned, trial and error wisdom in this book. Kudos to you! We too live Off Grid in Eastern Wa. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #242,591 in Kindle Store ( See Top 100 in Kindle Store ) #84 in Canning & Preserving (Kindle Store) #92 in Canning & Preserving (Books) #1,477 in Culinary Arts & Techniques (Books) | ## Images ![Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating - Image 1](https://m.media-amazon.com/images/I/914dA8Fv+TL.jpg) ## Available Options This product comes in different **Media Format** options. ## Customer Reviews ### ⭐⭐⭐⭐⭐ Very informative and beautifully written *by B***X on May 13, 2017* Beautifully written, great information. The book is nicely bound so that it lays flat, which I appreciate when trying to read a recipe while following the instructions. I purchased this as a pre-order so just received it this week and haven't yet consumed any of the ferments (have two of her recipes from the book going at present), but having tried numerous recipes from her blog I have no doubt they will be delicious. She provides more detailed information on fermenting, the process and the whys, etc., than many books. If you enjoy her blog, you will love her book. If you want to get a taste of her book, read her blog "Nourishing Days". Update 12/16/17--I have now tried enough recipes to highly recommend this book. Her "Taco Kraut" recipe has become my favorite sauerkraut recipe hands down and I have made it numerous times. I like it so much that I try to make it frequently enough to have a batch in rotation. I find it's best when fermented for three weeks (except in very hot weather) and then put in the fridge for another 3-4 weeks. It's great after the initial fermentation, but keeps getting better and better as it sits. Another favorite is her "Homestead 'Chi". I love a good spicy kimchi, but this recipe is great for any meal of the day and also for tender palates. Her "Pizza Green Beans" is another favorite and a great use for an abundance of garden green beans. Her sourdough is very good although I have a hard time keeping it going--I tend to forget about keeping the starter going. Love her simple Feta recipe; it's so easy and tasty. Note: on her website, she has corrected the salt amount in her "Squash Cortido" recipe. It should be in teaspoons, not tablespoons. When made with the correct amount of salt, it is a delicious and different ferment. Another great way to use up an abundance from the summer garden. Although I have quite a few books on fermentation, I find I have learned the most from this book and am using it more than all of my other books put together. She explains concepts very well so that one has a much better understanding of the various aspects of the fermentation process--without getting bogged down in too much detail. Like her blog, it is beautifully written and a pleasure to read. ### ⭐⭐⭐⭐⭐ Very useful tips and worth purchasing *by S***Y on September 19, 2019* I’ll give this book 5 stars because it is well written and provides very clear information for a novice in fermenting to get going and have success. I almost didn’t buy this book based on another reviewer who said the book was mostly bread and dairy recipes. I was delighted when I found she uses raw goats milk and ferments her grains! I was born with a intolerance to cow dairy, so growing up I was given raw goats milk. I never have been one to consume a lot of dairy, and raw goats milk runs $7-8 per half gallon where we live! So as much as I’d like to experiment with making fermented goat milk products, I think I’d have to go get my own milking goat! I’ve tried drinking store bought goat milk kefir and I’m not sure it would be fit for our dogs beside it’s so bad tasting. I have clabered raw goats milk and eaten the clabber with organic smashed strawberries. Yum! I also do not tolerate grains, beans and other legumes. Don’t get me wrong, I love to eat them, they just don’t like me! So I suffer whenever I decided to eat them. I do best on a meat, vegetable and fruit diet. The exception is Ezekiel 4:9 bread which doesn’t seem to bother me. I have recently started learning how to use Einkorn wheat flour. I made a sourdough start but I’m not sure at this point if I need to throw it out, it’s been in our frindge about 4 months! It about broke my bank account feeding it! I can’t make the sourdough baked goods in this book because Einkorn flour just won’t behave the same as standard commercial wheat flours. It’s like working with gluten free flours rather than regular wheat flour. What I have made so far with the Einkorn flour ( sourdough or plain) hasn’t bothered me either. I have gleaned several useful tips from this book so far and I’m anxious to try many of the recipes in it. I especially love the information on gluten free baking and it has cleared up a lot of issues I’ve had trying to bake gluten free in the past. I’m very happy I bought the book. Now I want to go check out her website. Thank you Shannon for all of your hard work, time, and effort in sharing your gleaned, trial and error wisdom in this book. Kudos to you! We too live Off Grid in Eastern Wa. ### ⭐⭐⭐⭐⭐ More nourishing food, easily made *by J***K on May 14, 2017* I have been reading Shannon's blog posts (Nourishing Days) for quite some time. I enjoy her writing style and reading about her family's life that is much different from mine. I live in a house in a suburb, rather than on a homestead. However, I have been practicing nourishing food practices for quite a while, including fermenting vegetables, milk, grains etc. I know and have experienced how these practices provide considerably more nourishment from food and I have read much about this. However, I am learning even more from Shannon's book. I appreciate that she explains the background and reasoning for ferments, as well as providing many delicious recipes across the broad spectrum of ferments. The beautiful pictures just add to the package. If you have never tried fermenting various foods, this is a good starting place. And if you are an old hand at fermenting, this book will still provide insights, not to mention good recipes. --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.sc/products/125791671-traditionally-fermented-foods-innovative-recipes-and-old-fashioned-techniques-sustainable](https://www.desertcart.sc/products/125791671-traditionally-fermented-foods-innovative-recipes-and-old-fashioned-techniques-sustainable) --- *Product available on Desertcart Seychelles* *Store origin: SC* *Last updated: 2026-11-04*