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Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes Paperback – Oct 7 2014

4.6 out of 5 stars 58 customer reviews

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  • Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
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Product details

  • Paperback: 376 pages
  • Publisher: Storey Publishing, LLC (Oct. 7 2014)
  • Language: English
  • ISBN-10: 1612124259
  • ISBN-13: 978-1612124254
  • Product Dimensions: 20.3 x 2.5 x 22.6 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.6 out of 5 stars 58 customer reviews
  • Amazon Bestsellers Rank: #5,809 in Books (See Top 100 in Books)
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Product description


"An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section."
(Sandor Ellix Katz, Fermentation Revivalist and author of The Art of Fermentation)

"Such good information and so much of it!"
(Deborah Madison, author of Vegetable Literacy)

“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.”
(Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions)

"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. "
(Gabriel Rucker, chef/owner Le Pigeon restaurant, Portland Oregon and author of Le Pigeon: Cooking at the Dirty Bird)

From the Back Cover

Eat Live Foods!

Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting more than 60 fresh vegetables, herbs, and even a few fruits.

In addition to 140 recipes and suggestions to an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal.

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From the Publisher

Fiery Ferments The Big Book of Kombucha Recipes from the Herbalist's Kitchen Cured Meat, Smoked Fish & Pickled Eggs Miso, Tempeh, Natto & Other Tasty Ferments
Fiery Ferments The Big Book of Kombucha Recipes from the Herbalist's Kitchen Cured Meat, Smoked Fish & Pickled Eggs Miso, Tempeh, Natto & Other Tasty Ferments
More from Storey Publishing Fans of fermentation can expand their repertoire with more than 70 recipes for gut-healthy hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. An additional 40 recipes highlight many uses for these hot ferments. Unlike any other book on the topic, this one-stop reference features dozens of step-by-step photographs, recipes for more than 200 flavor combinations, and an extensive troubleshooting guide for successful home brewing. This unique cookbook reveals food as a powerful source of medicine. Generous portions of herbs are used in the 110 recipes for snacks, entrées, drinks, and desserts that meet the body’s needs through seasonal changes. Teacher and cook Karen Solomon brings her food preservation expertise to this accessible guide to smoking, pickling, salt-curing, oil-curing, and dehydrating meats, dairy, fish, eggs, and other proteins. Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen.

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