popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale
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Description

Product Description

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.

Review

"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.


About the Author

Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of CidermakingMiso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys 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 coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty FermentsFiery Ferments, and the best-selling Fermented Vegetables. The Shockeys 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 fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.

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Customer reviews

4.7 out of 54.7 out of 5
2,268 global ratings

Top reviews from the United States

Jeremy T
5.0 out of 5 starsVerified Purchase
Perfect starter book for me.
Reviewed in the United States on August 31, 2015
Love this book. It is exactly what I was looking for out of my first book on the topic. It gives you a full explanation of lacto-fermentation science and history along with sections on salts, troubleshooting and equipment; the basic procedures behind sauerkraut, brine... See more
Love this book. It is exactly what I was looking for out of my first book on the topic.
It gives you a full explanation of lacto-fermentation science and history along with sections on salts, troubleshooting and equipment; the basic procedures behind sauerkraut, brine pickling and kimchi; and then a whole bunch of recipes (A-Z) for a multitude of veggies and even a few fruits What I really like is that there is a lot of explanation of techniques and not just simple recipes so that you develop an understanding of what you are doing instead of just blindly following step-by-step. For example, for many of the vegetables there is more than one recipe and it will discuss the various types of that veggie or similar veggies. If you can''t ferment almost any vegetable you can think of with this book, then you clearly did not read it!
This book only deals with lacto-fermentation which is using the naturally occurring Lactobacillus to ferment your veggies. It does not deal with starter cultures or use of whey or any other inoculation method. It is also strictly tailored for vegetable fermentation. It does not discuss yeast fermentation of beer, wine or sourdough or the aging fermentation of meats.
313 people found this helpful
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JadeJ
5.0 out of 5 starsVerified Purchase
A-Z compendium of veggie fermentations
Reviewed in the United States on October 19, 2014
Great resource - am an ''experienced'' fermenter but this book would work for beginners as well. it is a nice A-Z compendium of how to ferment (and when not to ferment) your fave veggies. I use a slightly different method to prevent mold, and i use a water lock but the... See more
Great resource - am an ''experienced'' fermenter but this book would work for beginners as well. it is a nice A-Z compendium of how to ferment (and when not to ferment) your fave veggies. I use a slightly different method to prevent mold, and i use a water lock but the recipes are well thought-out and solid. especially helpful is the ''scum'' identifier section at the back of the book. and yes, there are pictures sprinkled throughout- a must for me, a visual cook.
263 people found this helpful
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pony mommy
5.0 out of 5 starsVerified Purchase
the only thing you need to start fermenting!
Reviewed in the United States on August 13, 2016
this is one of the best preservation books I have ever bought! Some of the recipes are great, some just OK, but most importantly they fully explain EVERYTHING and include why you need to do it. This has made it very easy to find recipes on line and still know what to do... See more
this is one of the best preservation books I have ever bought! Some of the recipes are great, some just OK, but most importantly they fully explain EVERYTHING and include why you need to do it. This has made it very easy to find recipes on line and still know what to do with them. I went from never fermented before, to pretty darn good in one weekend, mostly because of this book. The pictures are wonderful! They include pictures to show what good ferments look like, what bad ferments look like, all while explaining what is safe to use and what isn''t. If you feel like you don''t want to spend tons of money getting into this hobby, they also give great ideas for doing it using things you already have in your kitchen. Final summary? If you want to try your hand at fermenting for health or cost-savings or the taste, but don''t want to spend tons of money, then buy this book and nothing else! As you figure out what you like and how often you do it, then spend money on accessories!
95 people found this helpful
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JTrahanUSATop Contributor: Pets
5.0 out of 5 starsVerified Purchase
A wonderful guide and instruction book.
Reviewed in the United States on June 16, 2017
This fermenting book is a wonderful guide and instruction book. Everything I have fermented using this instruction book as a guide has come out delicious. [Hint from me: if you are a beginner and you are fermenting for a family and/or friends who are new to... See more
This fermenting book is a wonderful guide and instruction book. Everything I have fermented using this instruction book as a guide has come out delicious.

[Hint from me: if you are a beginner and you are fermenting for a family and/or friends who are new to fermenting, other than salt and pepper corns and maybe red pepper, i suggest you hold back from using the more tangy spices (mustard seed, coriander, etc) for your first set or so. Once your family (and or friends) realize fermented veggies are really tasty, then slowly add the more tangy spices, and at first, in very small amounts].
51 people found this helpful
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Jeanette Mallet
5.0 out of 5 starsVerified Purchase
Basic Fermentation Bible
Reviewed in the United States on October 22, 2016
Fabulous!! If you are just beginning your fermented journey, this book will give you the information you need to proceed with confidence. I recommend this accessible book to anyone who wants to master the basics of fermentation.
72 people found this helpful
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Patricia Kessler
5.0 out of 5 starsVerified Purchase
" This book is so full of useful information, including how to prevent things going wrong
Reviewed in the United States on October 10, 2014
This is the book I''ve been wanting. I have a number of books on preserving foods, including the "Bible" of preserving, "The Art of Fermentation." This book is so full of useful information, including how to prevent things going wrong, how much of what you... See more
This is the book I''ve been wanting. I have a number of books on preserving foods, including the "Bible" of preserving, "The Art of Fermentation." This book is so full of useful information, including how to prevent things going wrong, how much of what you need (as opposed to Sandor Katz''s saying, "these days I just throw it in." (NOT useful.) In any case, Shockey''s book is a pleasure to read, easy to use, has wonderful photos and illustrations, and ideas for preserving that are new to me. On top of all that, it is fun to read. What more do you want? Buy this book.
387 people found this helpful
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abeautifullove
5.0 out of 5 starsVerified Purchase
Wonderful book!
Reviewed in the United States on August 1, 2016
I''ve always wanted to start fermenting but have always been very intimidated I would mess it up. This book has truly given me the confidence I needed to dive in and I''ve made a couple recipes so far and they have been amazing. Really love this book and can''t recommend it... See more
I''ve always wanted to start fermenting but have always been very intimidated I would mess it up. This book has truly given me the confidence I needed to dive in and I''ve made a couple recipes so far and they have been amazing. Really love this book and can''t recommend it enough!
71 people found this helpful
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David E. Wallin
2.0 out of 5 starsVerified Purchase
Salt by Volume?
Reviewed in the United States on September 1, 2020
This is a first impression; I have yet to make any recipe. In what world does it make sense to give recipes where salt concentrations are important and use volume (when salt density varies greatly) rather than weight. Electronic sclaes are cheap. Further they regularly... See more
This is a first impression; I have yet to make any recipe. In what world does it make sense to give recipes where salt concentrations are important and use volume (when salt density varies greatly) rather than weight. Electronic sclaes are cheap. Further they regularly criticizes the use of kosher pickling salt. What? I''ve never seen that product, so it can''t be widely available, if it exists. There are two major brands of Kosher salt: one is pure, the other has anti-caking agents (a reason the authors, and I, don''t like it). Pickling (or pickling and canning) salt (at least all I have seen of this) is pure and dissolves wonderfully. It might otherwise be good.
4 people found this helpful
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Top reviews from other countries

Helen Prout
5.0 out of 5 starsVerified Purchase
Excellent hands on book - would highly recommend - suitable for both the novice and experienced fermenter
Reviewed in the United Kingdom on January 4, 2016
I have a number of books on fermentation on my bookshelf, but this is by far my favourite. It becomes obvious very quickly, that the authors are experts in this field, having ran a business selling fermented goodies, and the cumulative wealth of their knowledge is all...See more
I have a number of books on fermentation on my bookshelf, but this is by far my favourite. It becomes obvious very quickly, that the authors are experts in this field, having ran a business selling fermented goodies, and the cumulative wealth of their knowledge is all wrapped up in this one book. They cover everything, from the tools to use; tips on incorporating dehydrated veggies like mushrooms, seaweed and tomatoes into your ferments; fruit/veg that can be added which create extra brine, etc. The majority of their book is taken up with recipes for fermenting different vegetables, e.g. nettle kraut; lemon dill kraut; kimchi brussels sprouts, etc.
62 people found this helpful
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Amazon Customer
4.0 out of 5 starsVerified Purchase
Pretty good
Reviewed in the United Kingdom on November 8, 2020
The book gives a great overview of the process of fermenting and a very down to earth approach to the required equipment (needed vs "nice to have"). The authors anticipated and answers many questions someone new to fermenting might have. Individual steps in the process are...See more
The book gives a great overview of the process of fermenting and a very down to earth approach to the required equipment (needed vs "nice to have"). The authors anticipated and answers many questions someone new to fermenting might have. Individual steps in the process are well-illustrated and easy to follow, which is always nice. It is also great to see it acknowledged that some things (e.g. fermentation time) will differ on the circumstances and that there is no one rule to fit all circumstances. All in all, I think this is currently the best book on the market for anyone new to fermenting. I got it because I used to help my grandmother ferment various vegetables but couldn''t remember the details - and it is 2020 and I already know how to make sourdough bread, so this was the next best thing. It is *very* American, if you are looking for traditional European recipes, you won''t find them in there (with the exception of Sauerkraut and Blaukraut). Not a negative, just something to be aware of. The measurements are also very American and in some places and the suggested percentages don''t line up with the actual percentages in the recipe. It would have been nice to see these translated for the British and European market. Bring your calculator and remember that a US gallon is different to an Imperial gallon. I currently have the Blaukraut and Lemon-Dill Sauerkraut bubbling in the kitchen - we''ll see how it turns out!
7 people found this helpful
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5.0 out of 5 starsVerified Purchase
Great practical book on fermenting - recommend
Reviewed in the United Kingdom on December 9, 2017
Superb book, it gave me enough information about the fermentation process and different veggies to help me sucessfully make a great red cabbage and beets kraut to my own recipe first time round. Highly recommend this clearly written guide. I really like the honesty of the...See more
Superb book, it gave me enough information about the fermentation process and different veggies to help me sucessfully make a great red cabbage and beets kraut to my own recipe first time round. Highly recommend this clearly written guide. I really like the honesty of the authors where something hasn''t worked (broccoli) and where they''ve been pleasantly surprised. It''s also nicely presented, recipes to follow or adapt, encouragement to try your own, sharing if different friends experiences. Weights and measures are in USA units but there''s a converter included at the back.
19 people found this helpful
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David H. Furnival
5.0 out of 5 starsVerified Purchase
Listen to Your Gut
Reviewed in the United Kingdom on June 12, 2015
I bough this book as part of my move to a more primal lifestyle. I wanted to ensure my gut health was maximised by eating fermented foods and this has certainly done the trick. I''ve made a couple of batches of saurkraut and they''ve been fantastic and I''ve also made the...See more
I bough this book as part of my move to a more primal lifestyle. I wanted to ensure my gut health was maximised by eating fermented foods and this has certainly done the trick. I''ve made a couple of batches of saurkraut and they''ve been fantastic and I''ve also made the Curried Cauli Kraut which is delicious.
41 people found this helpful
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Cafegirl
5.0 out of 5 starsVerified Purchase
Get fermenting!
Reviewed in the United Kingdom on June 26, 2016
I cannot wait to start fermenting veg now - a brilliant guide which really covers all the basics and how to avoid some critical mistakes. Wonderfully written, very accessible, easy to read but in depth enough to give you all the confidence you need. Recommended.
16 people found this helpful
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A Comprehensive Guide to Fermentation

MASTERING THE BASICS: Kraut, Condiments, Pickles, & Kimchi

A clear understanding of the fermentation process is the key to success. Step-by-step directions guide you through the ins and outs of lacto-fermentation, from brine and salt to techniques and seasoning.

FERMENTING VEGETABLES A TO Z

Learn how over 60 different vegetables and herbs perform in the crock. A range of recipes, suggestions, tips, and advice accompanies each vegetable.

COOKING WITH FERMENTS

Fermented foods can be used in meals and beverages. Recipes include Smoky Kraut Quiche, Tempeh Reuben, Pickle in a Blanket, Kimchi Mary, and Sauerkraut Coconut Macaroons.

Features:

  • The Science behind Fermenting
  • Tools of the Trade
  • Storage and Troubleshooting
  • Fermentation Recipes for Each Vegetable
  • Unique Recipes for Breakfast, Lunch, Dinner, Dessert, and Cocktails

With new ideas to inspire even more unique creations in your own kitchen, what will you ferment next?




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.

Product information

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

popular Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & online Herbs in Krauts, Kimchis, online Brined Pickles, Chutneys, Relishes & Pastes sale

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