Fresh & Fermented (Paperback)

85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal

By Julie O'Brien, Richard J. Climenhage, Charity Burggraaf (Photographer)

Sasquatch Books, 9781570619373, 223pp.

Publication Date: October 28, 2014



Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple, and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts, and carrots. Making homemade fermented foods is simple and delicious. With eighty-five recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak over Spicy Noodles, Fresh & Fermented makes it easy to include these healthy foods in every meal.

About the Author

JULIE O'BRIEN and RICHARD CLIMENHAGE are the owners of Firefly Kitchens. They have been producing fermented foods for over twenty years. They live in Seattle, WA.

Praise For Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal

Fresh & Fermented is a celebration of the simplicity, power, and versatility of fermented vegetables. With great clarity, user-friendly detail, and gorgeous photos, Julie O'Brien and Richard Climenhage guide readers through the fermentation process itself, followed by dozens of inspiring ways to incorporate fermented vegetables into almost anything you could imagine eating, including smoothies, popsicles, spreads, sauces, dips, salsas, marinades, and even desserts. For people wanting to incorporate the power of fermentation into their lives, this book is a great guide.
—Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation

O’Brien and Climenhage take the science and art of lacto-fermentation to a whole new level in this beautifully illustrated book. From a keen look at the science and health benefits of sauerkraut and other lacto-fermented foods, to an assortment of highly original sauces, salsas, salads, dips and desserts incorporating these culinary wonders, Fresh and Fermented is bound to please both experienced and neophyte cooks.
—Sally Fallon Morell, president of The Weston A. Price Foundation and author of Nourishing Traditions

If there’s anyone who can persuade me to add kraut juice to my smoothie, stir sauerkraut into my peanut butter, or kick start my morning eggs with kimchi (that last one takes no persuasion), it’ll be Richard and Julie who cheerfully spread the gospel of probiotic, lactic-fermented, and locally sourced from their Firefly Kitchens kraut factory in hipster Ballard.
—Tom Douglas, chef/restaurateur