Fermented Vegetables Paperback – 22 Oct 2014
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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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Top customer reviews
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.
This booked was recommended to me as a way to get more recipes, and I had seen pictures of peoples ¨creations¨ that they had taken from this book and they looked fascinating.
So I treated myself to this.
There are a few chapters at the beginning about fermenting, and the benefits that fermenting should offer and the 3 different main techniques. This is an interesting introduction.
I have tried 2 of the recipes and they are straight froward and easy to follow. They are currently bubbling away in my cupboard.
Overall I would recommend this.
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Wonderfully written, very accessible, easy to read but in depth enough to give you all the confidence you need.
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But there are also recipes with meat and other animal products.Read more