Fermented Vegetables (Paperback)

Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

By Kirsten K. Shockey, Christopher Shockey

Storey Publishing, LLC, 9781612124254, 376pp.

Publication Date: October 7, 2014

List Price: 24.95*
* Individual store prices may vary.

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.



About the Author

Kirsten K. Shockey is the coauthor of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and 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.



Christopher Shockey is the coauthor of Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and Fermented Vegetables with his wife, Kirsten 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.