With this book, even beginners can prepare their own fermented vegetables!
This comprehensive, easy-to-follow guide presents more than 120 lacto-fermentation recipes using 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut and pickles, then refine your technique by expanding your repertoire to include golden beets with curry, marinated green coriander and carrot sauerkraut.
With a variety of healthy and creative recipes, many of which can be prepared in 500 ml (2 cups) volume, you'll enjoy this fun and delicious way to store and eat your vegetables.
In addition to recipes and suggestions, you will find delicious recipes that will bring your creations to the table at every meal.
Kirsten K. and Christopher Shockey are the co-authors of the books Miso, Tempeh, Natto & Other Tasty Ferments, from Fiery Ferments and this book, Fermented Vegetables. The Shockeys made their debut in the field of fermentation on their farm, where they created and marketed more than 40 recipes of fermented foods. Today, they are dedicated to teaching the art of vegetable fermentation through courses and workshops on their farm. They live on a 40-acre farm on a hillside in the Applegate Valley of southern Oregon.
"An impressive addition to the growing fermentation literature, with a thorough examination of the basic concepts and an excellent selection of recipes."
-Sandor Ellix Katz author of The Art of Fermentation
- Author: Kristen K. Shockey and Christopher Shockey
- Pages: 376
- Format: Paperback
- ISBN: 978161212124254254
- Publisher: Storey
- Language: English