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Fermented Vegetables
     

Fermented Vegetables

5.0 4
by Kirsten Shockey
 

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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

Overview

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.

Product Details

ISBN-13:
9781612124254
Publisher:
Storey Books
Publication date:
10/07/2014
Pages:
376
Sales rank:
43,548
Product dimensions:
8.00(w) x 9.00(h) x (d)

What People are Saying About This

Gabriel Rucker
"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. "
Sandor Ellix Katz
"An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section."
Sally Fallon Morell
“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.”
Deborah Madison
"Such good information and so much of it!"

Meet the Author

Kirsten K. Shockey is the coauthor of Fermented Vegetables with her husband, Christopher Shockey. 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.

Christopher Shockey is the coauthor of Fermented Vegetables with his wife, Kirsten Shockey. 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.

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Fermented Vegetables 5 out of 5 based on 0 ratings. 4 reviews.
InspirationalAngel531 More than 1 year ago
Title: Fermented Vegetables - Creative Recipes for Fermenting 80 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes Author: Kirsten Shockly & Christopher Shockly Published: 9-3-2014 Publisher: Storey Publishing LLC Pages: 376 Genre: Cookbooks Sub Genre: Canning & Preserving; Vegetables; Food & Wine ISBN: 9781612124254 ASIN: B00KLNAJ0C Reviewer: DelAnne Reviewed For: NetGalley . Broken down into four parts, Part 1 - Dipping into the Brine: Fermentation Fundamentals consist of3 chapters that tell about the uses and history of fermenting vegetables as well as the equipment need to complete all the recipes within Fermented Vegetables. Part 2 -Mastering the Basics: Kraut, Condiments, Pickles and Kimchi: 5 chapters covering Mastering Sauerkraut; condiments, variations on Kraut; Mastering Brine Pickling, Kimchi Basics and Practical Matters: Storage and Toubleshooting. Part 3 - In the Crock: Fermenting Vegetables A to Z - Garden Vegetables and Herbs: Mutiple easy to follow concisely written recipes of vegetables and a few on fruits. Part 4 - On the Plate: 6 chapters to use the fermented vegetables and fruits from part 3. Recommendation to the French Onion Dip. Stuffed Portabello Mushrooms and best of all Chocolate Sauerkraut Cake with Coconut Kefir Glaze. I have not had a sauerkraut cake in ears and it brought back some wonderful memories. If you have never tried one before you are in for a treat. So many recipes to try that are well done. All combined in the perfect cookbook for one who enjoys pickling ad preserving the garden's or farmer market's bounty. A definite keeper for your kitchen book shelf. A solid 5 out of 5 stars.
Anonymous More than 1 year ago
This book is great for beginners and the old pro alike.
BJCR More than 1 year ago
You'll never eat store bought sauerkraut again. You will learn how to kraut every vegetable you can think of.
Anonymous More than 1 year ago
This is a wonderful book . I have made several receipes and we have enjoyed them all. Well written and easy to follow instructions and recipes. This book is a must have for both the experienced and the begining fermenter