Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & P
by Kirsten K. Shockey and Christopher Shockey, 376 pages, 8x9, softcover. With more than 140 recipes that excite and intrigue, this book is causing a stir among fermentation enthusiasts. Fermented salsas, herb pastes, chutneys, krauts and more—the book features recipes based on garden vegetables and herbs organized from A-to-Z. Tired of pesto getting funky so fast? Make a basil paste that lasts in the fridge for a year. Tired of squash? Ferment it with chipotle. Wondering how to preserve all those nettles by the compost pile? Try nettle kraut. The book covers history and science, vessels and equipment, fermenting fundamentals and advanced techniques, troubleshooting, and recipes for foraged foods. It closes with recipes to turn your fermented creations into snacks, entrees, desserts and “crocktails.” Interspersed throughout the book are profiles of “Fermentistas” whose tips add depth of knowledge, technique and history. -Roberta Bailey
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