Pickling and Fermenting Cookbook for Preppers: 1000 Days of Recipes to Preserve Fruits, Vegetables, Meat, and Fish Before the Food Riot Starts

SURVIVAL EXPERT REVEALS: The EASIEST way to preserve ANY food for the next 1000 days!

Check out what’s inside:

• Pickling VS Fermenting: What is the REAL Difference
• How to Pickle Anything from Scratch
• The Easiest Method to Fermenting Every Single Vegetable
• How to maintain top quality, all the microelements inside, and amazing taste simultaneously?
• Do you love meat? Learn how to preserve it and maintain the same taste for months!
• How to properly store your pickled and fermented food, so it’s convenient and lasts for decades
• What tools do you need, and how to make sure you don’t spend a fortune on them?
• 1000 Days of Recipes to pickle the right way every single time

Scroll back up, click on “BUY NOW”, and Let’s Prepare for The Incoming Crysis!

⭐⭐⭐⭐⭐ The recipes cover a wide range of foods
This book does a great job of explaining fermenting and pickling - two forms of food preservation that are often overlooked. It starts by explaining what fermentation is, what food works with that method, and its benefits. The beginning also looks at pickling, how to do it, and its benefits. Then we get into the recipes. I found that the recipes cover a wide range of foods. There was, of course, the expected sauerkraut, but there were also liver recipes and some chowder recipes. I was surprised that so many things could be pickled or fermented. I did learn more than I expected.
- Lane Fontana

⭐⭐⭐⭐⭐ Easy to understand the fermentation process
This book is excellent for those who want to learn more about fermentation and its benefits - not just for health reasons but also because fermented foods taste good. It's written in a fun and engaging tone, with exciting topics and details that make it easy to understand the fermentation process. Tyler seems to know his stuff regarding fermentation, and the book provides valuable information on how to keep things fresh during a pandemic. In addition, the author introduces pickling and fermenting and provides recipes for various fermented foods you can make at home.
- Larry Wood

⭐⭐⭐⭐⭐ Explaining what fermenting is, what foods work best with this method
I think that fermenting and pickling are two forms of food preservation that are often overlooked. This book begins by explaining what fermenting is, what foods work best with this method, and its benefits. The book also looks into pickling - how to do it and what the benefits are. After that, we get into the recipes. I found that the recipes cover a wide range of foods, including the expected sauerkraut, but also liver recipes and chowder recipes. I was surprised that so many things can be pickled or fermented - I did learn more than I expected from reading this book.
- Adrian Besler

⭐⭐⭐⭐⭐ Exciting topics and details, written in a fun and engaging tone
This book did a great job of explaining the fermentation process in an easy-to-understand way. Not only are there health benefits to fermentation, but the result simply tastes great. I would recommend this book to anyone based purely on taste. It's a fun read with exciting topics and details, written in a fun and engaging tone. The author does a great job of introducing you to pickling and fermenting and provides recipes for various fermented foods.
- Georgette Harriel

⭐⭐⭐⭐⭐ Possible types of conservation, the storage times for each class, and advice and precautions
This is a well-written, specific book. At the beginning of the book, you will find all the techniques described step by step, with supporting photos. So, we will go food by food in alphabetical order. For each food, the high season will be mentioned, along with the possible types of conservation, the storage times for each class, and advice and precautions. Plus, you will find different recipes each time, often between 5 and a dozen.
There are recipes for vinegar, liqueurs, condiments, jams, mustards, fruit in alcohol, pickles, and wines, ... You will also find recipes for preserving cured meats, fish, meat, vegetables.
- Howard Moor