Fermented Vegetables

Fermented Vegetables

by Kirsten K. Shockey, Christopher Shockey

Paperback

$23.36 $24.95 Save 6% Current price is $23.36, Original price is $24.95. You Save 6%.
View All Available Formats & Editions
Eligible for FREE SHIPPING
  • Want it by Wednesday, October 24?   Order by 12:00 PM Eastern and choose Expedited Shipping at checkout.
    Same Day shipping in Manhattan. 
    See Details

Overview

Fermented Vegetables by Kirsten K. Shockey, Christopher Shockey

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: 85,297
Product dimensions: 8.00(w) x 9.00(h) x (d)

About the Author

Kirsten K. Shockey is the coauthor of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and 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 Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and 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.

Table of Contents

Why We Ferment

PART 1     Dipping into the Brine: Fermentation Fundamentals

     CHAPTER 1     Back to the Future: Vegetable Fermentation as Preservation

     CHAPTER 2     The Inner Life of Pickling: The Science behind Vegetable Fermentation

     CHAPTER 3     Crocks and Rocks: The Tools of the Trade 
 
PART 2      Mastering the Basics: Kraut, Condiments, Pickles, and Kimchi

     CHAPTER 4     Mastering Sauerkraut

     CHAPTER 5     Mastering Condiments: Variations on Kraut

     CHAPTER 6     Mastering Brine Pickling

     CHAPTER 7     Mastering Kimchi Basics

     CHAPTER 8     Practical Matters: Storage and Troubleshooting

PART 3      In the Crock: Fermenting Vegetables A to Z

     Garden Vegetables and Herbs

          Arugula
          Asparagus
          Basil
          Beans, Green
          Beets
          Broccoli
          Brussels Sprouts
          Burdock (Gobo)
          Cabbage, Green and Savoy
          Cabbage, Napa or Chinese
          Cabbage, Red
          Carrots
          Cauliflower
          Celeriac
          Celery
          Chard
          Cilantro (Coriander)
          Collard Greens
          Corn
          Cucumbers
          Eggplant
          Escarole
          Fennel
          Garlic
          Garlic Scapes
          Grape Leaves
          Horseradish
          Jicama
          Kohlrabi
          Leeks
          Mushrooms
          Mustard Greens
          Okahijiki Greens (Saltwort)
          Okra
          Onions
          Pak Choi (Bok Choy)
          Parsley
          Parsnips
          Peas
          Peppers
          Radicchio
          Radishes
          Rapini (Broccoli Rabe)
          Rhubarb
          Rutabaga
          Scallions (Green Onions)
          Shiso
          Spinach
          Sunchokes
          Sweet Potatoes
          Tomatillos
          Tomatoes
          Turmeric
          Turnips
          Winter Squash
          Zucchini and Other Summer Squash

     Foraged Vegetables

          Dandelion Flowers, Leaves, and Roots
          Lamb's-Quarters
          Nettles
          Ramps
          Watercress

     Fruits
          Apples                                                 
          Citrus Fruits
          Cranberries

PART 4      On the Plate
 
     CHAPTER 9      Breakfast: Culture for the Gutsy

     CHAPTER 10    Snacks: A Pickle a Day Keeps the Doctor Away

     CHAPTER 11    Lunch: Ferments on the Go

     CHAPTER 12    Happy Hour: Crocktails

     CHAPTER 13    Dinner: Brine and Dine

     CHAPTER 14    Dessert: Really?

Appendix: Scum - The Good, the Bad, and the Ugly

Resources

Bibliography

Acknowledgments

Index 

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!"

Customer Reviews

Most Helpful Customer Reviews

See All Customer Reviews

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