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Kelsey Ford: From the Stacks: J. M. Ledgard's Submergence (0 comment)
Our blog feature, "From the Stacks," features our booksellers’ favorite older books: those fortuitous used finds, underrated masterpieces, and lesser known treasures. Basically: the books that we’re the most passionate about handselling. This week, we’re featuring Kelsey F.’s pick, Submergence by J. M. Ledgard...
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  • Kelsey Ford: Five Book Friday: Year of the Rabbit (0 comment)
  • Kelsey Ford: Powell's Picks Spotlight: Grady Hendrix's 'How to Sell a Haunted House' (0 comment)

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Fermented Vegetables

by Kirsten K. Shockey
Fermented Vegetables

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  • Synopses & Reviews

ISBN13: 9781612124254
ISBN10: 1612124259
Condition: Standard


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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

"Fermented Vegetables is nothing if not thorough, which is exactly what I was hoping to find in this handsome, detailed, in-depth book. Such good information and so much of it!"
Deborah Madison, author of Vegetable Literacy, Cooking and Gardening with Twelve Families from the Edible Plant Kingdom

Review

"Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables.

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

Synopsis

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.

Synopsis

Master the techniques for making sauerkraut, kimchi, pickles, and other savory, probiotic-rich foods in your own kitchen.This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics, 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.


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.

5 1

What Our Readers Are Saying

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Average customer rating 5 (1 comments)

`
Robin K , April 05, 2021
This was given to our family as a gift and it has changed the way we eat forever. The Shockeys have made an easy-to-use guide to fermentation that is full of information to ease even the most hesitant beginners into the world of lacto-ferments while providing delicious recipes for what to do with your vegetables after they have transformed into probiotic health foods. We have since grown our collection of fermentation books but this is the one we turn to the most. Our newest favorite is the Sweet Potato ferment - who knew those bright little roots could be anything else than something that gets thrown into the oven yet be just as mouth watering raw?

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Product Details

ISBN:
9781612124254
Binding:
Trade Paperback
Publication date:
10/07/2014
Publisher:
Storey Publishing
Pages:
376
Height:
1.00IN
Width:
8.00IN
Thickness:
1.00
Illustration:
Yes
Author:
Kirsten Shockey
Author:
Christopher Shockey
Author:
Christopher Shockey
Author:
Erin (PHT) Kunkel
Author:
Christopher Shockey
Author:
Kirsten K. Shockey
Photographer:
Erin Kunkel
Photographer:
Erin Kunkel
Photographer:
Erin Kunkel
Photographer:
Erin Kunkel
Author:
Kirsten K.Shockey
Subject:
Cooking and Food-Preserving
Subject:
COOKING / Specific Ingredients/Vegetables

Ships free on qualified orders.
Add to Cart
$17.50
List Price:$24.95
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