Synopses & Reviews
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.
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.