How to Spice-up your Fermentation!
The authors of the best-selling book Fermented Vegetables are back and this time they're bringing the heat.
Whip up your appetite with over 60 recipes for hot sauces, mustards, pickles, chutneys, condiments and kimchi from around the world. Peppers are in the spotlight, with recipes such as Thai Pepper Mint Cilantro, Za'atar Pomegranate sauce and Habañero Plantain Mango sauce.
This book also contains recipes highlighting other traditional spices such as horseradish, ginger and pepper. Additionally, it features dozens of recipes highlighting the many possible uses of hot ferments in breakfast, snacks, appetizers and drinks.
Kirsten K. and Christopher Shockey are co-authors of Miso, Tempeh, Natto & Other Tasty Ferments, by Fermented Vegetables and this book Fiery Ferments. The Shockeys made their debut in the field of fermentation with their farm, where they created and marketed more than 40 recipes of fermented feed. 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.
"This colorful and adventurous book challenges you to move your cooking in a new, spicy dimension."
- Dave DeWitt, a.k.a. the Pope of Peppers, and co-author of The Complete Chile Pepper Book
- Author: Kristen K. Shockey and Christopher Shockey
- Pages: 264
- Format: Paperback
- ISBN: 978161212127286
- Publisher: Storey
- Language: English