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Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
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Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, 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.
- Sales Rank: #2747 in Books
- Brand: Workman Press
- Published on: 2014-10-07
- Original language: English
- Number of items: 1
- Dimensions: 8.90" h x 1.00" w x 8.00" l, .0 pounds
- Binding: Paperback
- 376 pages
Review
"An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section." (Sandor Ellix Katz, Fermentation Revivalist and author of The Art of Fermentation)
"Such good information and so much of it!" (Deborah Madison, author of Vegetable Literacy)
“Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. The authors provide precise instruction for beginners and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs.” (Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions)
"How to do it and what to do with it! This book covers all the aspects of fermentation — all you need to know lies in this book. Le Pigeon now has a new "how to" to grace our book shelves. " (Gabriel Rucker, chef/owner Le Pigeon restaurant, Portland Oregon and author of Le Pigeon: Cooking at the Dirty Bird)
From the Back Cover
Eat Live Foods!
Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting more than 60 fresh vegetables, herbs, and even a few fruits.
In addition to 140 recipes and suggestions to an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal.
About the 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, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.
Christopher Shockey is the coauthor of Fermented Vegetables with her husband, Christopher Shockey. They got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.
Most helpful customer reviews
201 of 206 people found the following review helpful.
" This book is so full of useful information, including how to prevent things going wrong
By Marc Kessler
This is the book I've been wanting. I have a number of books on preserving foods, including the "Bible" of preserving, "The Art of Fermentation." This book is so full of useful information, including how to prevent things going wrong, how much of what you need (as opposed to Sandor Katz's saying, "these days I just throw it in." (NOT useful.) In any case, Shockey's book is a pleasure to read, easy to use, has wonderful photos and illustrations, and ideas for preserving that are new to me. On top of all that, it is fun to read. What more do you want? Buy this book.
78 of 78 people found the following review helpful.
A-Z compendium of veggie fermentations
By JadeJ
Great resource - am an 'experienced' fermenter but this book would work for beginners as well. it is a nice A-Z compendium of how to ferment (and when not to ferment) your fave veggies. I use a slightly different method to prevent mold, and i use a water lock but the recipes are well thought-out and solid. especially helpful is the 'scum' identifier section at the back of the book. and yes, there are pictures sprinkled throughout- a must for me, a visual cook.
114 of 118 people found the following review helpful.
An Inspirational Kick Start!
By Cheesalady
I'm not exactly new to fermenting, but I was stuck - doing the same, comfortable fermentations - until I got this book. It is so easy to understand, so simple to find a recipe for whatever veggie you are currently harvesting, and so inspirational in the combinations of spices and veggies that I found myself immediately looking for more crocks! I got started right away with the Thai-inspired Baby Pak Choi recipe and after finding some giant beets hiding under the cucumber leaves, the Curried Golden Beets. All so yummy!
I can see spending the entire next harvest season experimenting my way through the recipes, and then enjoying one of the cocktails at the end of the day. A great book and refreshing addition to my fermentation library!
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