Fermented vegetables Creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickes, chutneys, relishes & pastes

Kirsten Shockey

Book - 2014

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Location Call Number   Status
2nd Floor 641.7/Shockley Due Jun 9, 2022
Subjects
Genres
Cookbooks
Published
North Adams, MA : Storey Publishing 2014.
Language
English
Physical Description
375 pages : illustrations ; 23 cm
Bibliography
Includes bibliographical references and index.
ISBN
9781612124254
1612124259
Main Author
Kirsten Shockey (author)
Other Authors
Christopher Shockey (author)
Review by Library Journal Reviews

Fermentation has become more mainstream, but let's face it—with instructions that inevitably mention bacteria and mold, it's hardly glamorous. This vibrant cookbook from instructors and self-professed "fermentistas" Kirsten and Christopher Shockey (fermentista.us), however, does much to increase its appeal. Comprising fermentation basics, master methods, equipment and resource guides, and an A–Z of vegetable recipes (e.g., curried okra pickles, radicchio-garlic kraut), it offers readers who've dabbled in canning and preserving everything they'll need to confidently transform fresh vegetables into colorful ferments. These can then be used to prepare supplementary recipes for breakfasts, lunches, dinners, "crocktails," and desserts. VERDICT Beautiful photography and a contemporary design will have you craving this book's krauts, kimchis, and condiments. Like Liana Krissoff's Canning for a New Generation, it's an informative and approachable guide that offers a fresh take on traditional preservation methods. [Page 117]. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Review by Publisher Summary 1

Shares recipes and techniques for making sauerkraut, pickles, kimchi, and other condiments, as well as for fermenting a variety of homegrown and foraged vegetables.

Review by Publisher Summary 2

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.

Review by Publisher Summary 3

A healthy gut is a happy gut! Fermented Vegetables offers lacto-fermentation fundamentals, recipes for tasty ferments, and ways to enjoy them during meals.