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Fermented Vegetables: Creative Recipes for Fermenting 80 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes

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Fermented Vegetables: Creative Recipes for Fermenting 80 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes Cover

 

Synopses & Reviews

Publisher Comments:

Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 80 different vegetables and herbs. You'll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches — even just a single pint.

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

Review:

"Such good information and so much of it!" Deborah Madison, author of Vegetable Literacy

Review:

“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

Review:

"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

About the Author

Kirsten Shockey and Christopher Shockey got their start in fermenting foods with their farmstand food company, where they created over forty varieties of cultured vegetables and krauts. When they realized their passion was for the process, they chose to focus on teaching the art of fermenting vegetables. They now teach classes at their farm and host small farm workshops. Kirsten maintains their blog at fermentista.us. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Product Details

ISBN:
9781612124254
Subtitle:
Creative Recipes for Fermenting 80 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes
Author:
Kirsten Shockey and Christopher Shockey
Author:
Shockey, Kirsten
Author:
Shockey, Christopher
Publisher:
Storey Publishing
Subject:
Canning & Preserving
Subject:
COOKING / Specific Ingredients/Vegetables
Subject:
Cooking and Food-Preserving
Edition Description:
Trade Paperback
Publication Date:
20140931
Binding:
TRADE PAPER
Language:
English
Pages:
376
Dimensions:
9 x 8 in

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Related Subjects

Cooking and Food » By Ingredient » Vegetables General
Cooking and Food » Methods » Preserving
Featured Titles » General

Fermented Vegetables: Creative Recipes for Fermenting 80 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes New Trade Paper
0 stars - 0 reviews
$24.95 In Stock
Product details 376 pages Storey Publishing - English 9781612124254 Reviews:
"Review" by , "An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section."
"Review" by , "Such good information and so much of it!"
"Review" by , “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.”
"Review" by , "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
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