Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

by Kirsten K. Shockey, Christopher Shockey, Darra Goldstein (Foreword by)

Overview

Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time they’ve brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.

Learn about the history of spices plus the best techniques for fermentation before diving into the fiery recipes. Chiles take the spotlight, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances.

Whet your appetite with recipes such as:

• Thai Pepper Mint Cilantro Paste
• Aleppo Za’atar Pomegranate Sauce
• Mango Plantain Habañero Ferment

Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.  Each recipe is accompanied by a serving size yield and a reference to the techniques shown earlier in the book, making this the only guide you’ll need for your spicy fermenting experience. 

Product Details

ISBN-13:	9781612127286
Publisher:	Storey Publishing, LLC
Publication date:	05/30/2017
Pages:	272
Product dimensions:	7.90(w) x 8.90(h) x 0.80(d)

About the Author

Kirsten K. Shockey and Christopher Shockey are the coauthors of the best-selling Fermented Vegetables. 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

Foreword by Darra Goldstein
Introduction
Part 1: Getting Started
  1 Tools and Tips
  2 Master the Techniques
  3 The Hot Stuff: Your Ingredients
Part 2: Fiery Ferments
  4 Spicy Pre-Chile Recipes
  5 Sauces
  6 Salsas, Relishes, and Chutneys ... Oh My!
  7 Flavor Pastes
  8 Kimchis and Fermented Salads
  9 Hot Pickles
Part 3: On the Plate
  10 Blazing Plates
  11 Spirited Sips and Racy Desserts
Fermentation Doctor
Acknowledgments
Index

Editorial Reviews

This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and — most especially — delicious for everyone!” — Amanda Blake Soule, editor of Taproot magazine

“This colorful and adventurous book challenges you to move your cooking in a new, spicy dimension.” — Dave DeWitt, a.k.a. the Pope of Peppers, and co-author of The Complete Chile Pepper Book

“Kirsten and Christopher’s compendium of spicy ferments and methods taught me so much about hot stuff. I can’t wait to share this fabulous resource with those who love turning up the heat.” — Kate Payne, author of Hip Girl’s Guide books and blogger

"Fiery Ferments expertly marries spicy with probiotics. The 70 recipes include both traditional and modern takes, and each comes with its own heat index so you know just what kind of fiery ride you’re in for." — Ashley English, author of Handmade Gatherings and A Year of Pies

“A must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a dose of heat.” — Tara Whitsitt, founder of Fermentation on Wheels

“A worthy, warm, and delicious marriage of fermented and spicy! Like a good hot sauce, its components are in perfect balance: intriguing history and context, practical how-tos, thoroughly researched tips, and inspiring recipes.” — Alex Lewin, author of Real Food Fermentation

From the Publisher