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: Product
  • Size: 8.06 x 9.06
  • Pages: 272
  • Format: Paperback / softback
  • ISBN: 9781612127286

Kirsten K. Shockey


Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of CidermakingMiso, Tempeh, Natto &… See Bio

Christopher Shockey


Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty FermentsFiery Ferments, and the best-selling Fermented… 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

  • How to Make Zhug: Yemeni Chile Paste

  • How to Make Vanilla Habanero Mash

Fiery Ferments

by Kirsten K. Shockey, Christopher Shockey and Darra Goldstein

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