With this comprehensive, easy-to-follow guide, even beginners can make their own fermented vegetables!
"Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes" features over 120 lacto-fermentation recipes using 64 different types of vegetables and herbs.
Start by learning the basics of how to make kimchi, sauerkraut, and pickles. Then sharpen your technique by expanding your repertoire with golden curried beets, pickled cilantro, and carrot sauerkraut.
This excellent book by Kirsten K. and Christopher Shockey features a variety of healthy and creative recipes, many of which can be prepared in 500ml quantities (2 cups).
You'll enjoy this fun and delicious way to store and eat your vegetables!
Also, check out our review of the book "Fermented Vegetables".
"An impressive addition to the growing literature on fermentation, with an in-depth review of basic concepts and an excellent selection of recipes."
- Sandor Ellix Katz, author of The Art of Fermentation
About the Authors
Kirsten K. and Christopher Shockey are the co-authors of "Miso, Tempeh, Natto & Other Tasty Ferments," "Fiery Ferments" and "The Big Book of Cidermaking."
The Shockeys (Shockey family) began experimenting with fermentations on their farm, where they created and marketed over 40 fermented food recipes. Today, they are dedicated to teaching the art of vegetable fermentation through classes and workshops. They live on a 40-acre hillside farm in the Applegate Valley of Southern Oregon.
- Publisher: Storey
- Language: English
- Pages: 376
- Size: 20 x 23cm, paperback
- ISBN: 9781612124254