Kirsten and Christopher Shockey's first book, Fermented Vegetables, is one of my absolute favorite fermentation books. So, as soon as I heard last year that their next book would be all about hot sauces, salsas, and other spicy fermented yumminess from around the world, I couldn't wait. They have a way of providing an inspirational framework for experimenting with fermentation that means the sky is the limit. Fiery Ferments also gives you a lot of ideas for how to use your ferments in your cooking and serves as a great reference tool. This book is a worthy successor to their first book! Recommended By Robin F., Powells.com
Synopses & Reviews
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 Habanero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrees, and beverages highlight the many uses for hot ferments.
"A worthy, warm, and delicious marriage of fermented and spicy! Like a good hot sauce, its components are in perfect balance: intriguing history and context, practical how-tos, thoroughly researched tips, and inspiring recipes." Alex Lewin, author of Real Food Fermentation
"A must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a dose of heat." Tara Whitsitt, founder of Fermentation on Wheels
"Expertly marries spicy with probiotics. The 70 recipes include both traditional and modern takes, and each comes with its own heat index so you know just what kind of fiery ride you're in for." Ashley English, author of Handmade Gatherings and A Year of Pies
About the Author
Kirsten K. Shockey and Christopher Shockey are the authors of Fermented Vegetables. 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.