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Fermented Vegetables Paperback – 22 Oct 2014

4.4 out of 5 stars 44 customer reviews

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Product details

  • Paperback: 368 pages
  • Publisher: Storey Publishing (22 Oct. 2014)
  • Language: English
  • ISBN-10: 1612124259
  • ISBN-13: 978-1612124254
  • Product Dimensions: 20.3 x 2.5 x 22.6 cm
  • Average Customer Review: 4.4 out of 5 stars 44 customer reviews
  • Amazon Bestsellers Rank: 10,429 in Books (See Top 100 in Books)
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Product description

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 coauthor of 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.



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