The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

Book details

  • Price: $24.95
  • Other formats: Ebook
  • Size: 8 x 9
  • Pages: 272
  • Format: Paperback / softback
  • ISBN: 9781612127286

Kirsten K. Shockey

Author

Kirsten K. Shockey is the coauthor of Fermented Vegetables with her husband, Christopher Shockey. They got their start in fermenting foods with their farmstead food company,… See Bio

Christopher Shockey

Author

Christopher Shockey is the coauthor of Fermented Vegetables with his wife, Kirsten Shockey. They got their start in fermenting foods with their farmstead food company, where they… See Bio

Take A Look

  • Step-by-step directions for fermentation techniques

  • More than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis

  • Recipes use chile peppers to heat your ferments, but also explore using ginger, galangal, turmeric, horseradish, mustard seeds, and peppercorns for fire

  • Dozens of additional recipes for blazing plates, spirited sips, and racy desserts

Fiery Ferments

by Kirsten K. Shockey , Christopher Shockey and Darra Goldstein

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