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.
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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
"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. "
"An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section."
“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.”
"Such good information and so much of it!"
Most Helpful Customer Reviews
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.
This book is great for beginners and the old pro alike.
You'll never eat store bought sauerkraut again. You will learn how to kraut every vegetable you can think of.
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