Master the techniques for making sauerkraut, kimchi, pickles, and other savory, probiotic-rich foods in your own kitchen.This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.
- Price: $24.95
- Other formats: Ebook
- Size: 8 x 9
- Pages: 376
- Format: Paperback / softback
- ISBN: 9781612124254
Take A Look
Fermenting is a hot topic in the food world, but this is the only book that focuses on fermenting such a wide variety of vegetables.
Beautiful photography and a contemporary design will have you craving this book’s krauts, kimchis, and condiments…. [Fermented Vegetables is] an informative and approachable guide that offers a fresh take on traditional preservation methods.
Whether you are new to the diverse joys of fermented foods or are an old hand at creating gleaming batches of splendidly salty, tangy sauerkraut, Fermented Vegetables will inspire and guide you…. A multitude of recipes utilizing fermented foods from “crocktails” to desserts — yes, fermented desserts — round out this excellent resource.
Kirsten and Christopher Shockey’s comprehensive tome on fermenting all manner of vegetables is gorgeously photographed, but its beauty is more than skin deep. The book is full of appetizing and useful recipes for more than just the typical krauts and kimchis, offering up a relish tray of dishes that you’ll find yourself using in your everyday repertory.
by Kirsten K. Shockey and Christopher Shockey
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