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Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes Paperback – October 7, 2014

4.8 out of 5 stars 231 customer reviews

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Editorial Reviews

Review

"An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section."
(Sandor Ellix Katz, Fermentation Revivalist and author of The Art of Fermentation)

"Such good information and so much of it!"
(Deborah Madison, author of Vegetable Literacy)

“Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. The authors provide precise instruction for beginners and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs.”
(Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions)

"How to do it and what to do with it! This book covers all the aspects of fermentation — all you need to know lies in this book. Le Pigeon now has a new "how to" to grace our book shelves. "
(Gabriel Rucker, chef/owner Le Pigeon restaurant, Portland Oregon and author of Le Pigeon: Cooking at the Dirty Bird)

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.


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Product Details

  • Paperback: 376 pages
  • Publisher: Storey Publishing, LLC (October 7, 2014)
  • Language: English
  • ISBN-10: 1612124259
  • ISBN-13: 978-1612124254
  • Product Dimensions: 8 x 1 x 8.9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (231 customer reviews)
  • Amazon Best Sellers Rank: #2,172 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
This is the book I've been wanting. I have a number of books on preserving foods, including the "Bible" of preserving, "The Art of Fermentation." This book is so full of useful information, including how to prevent things going wrong, how much of what you need (as opposed to Sandor Katz's saying, "these days I just throw it in." (NOT useful.) In any case, Shockey's book is a pleasure to read, easy to use, has wonderful photos and illustrations, and ideas for preserving that are new to me. On top of all that, it is fun to read. What more do you want? Buy this book.
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Format: Paperback Verified Purchase
Great resource - am an 'experienced' fermenter but this book would work for beginners as well. it is a nice A-Z compendium of how to ferment (and when not to ferment) your fave veggies. I use a slightly different method to prevent mold, and i use a water lock but the recipes are well thought-out and solid. especially helpful is the 'scum' identifier section at the back of the book. and yes, there are pictures sprinkled throughout- a must for me, a visual cook.
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Format: Paperback
I'm not exactly new to fermenting, but I was stuck - doing the same, comfortable fermentations - until I got this book. It is so easy to understand, so simple to find a recipe for whatever veggie you are currently harvesting, and so inspirational in the combinations of spices and veggies that I found myself immediately looking for more crocks! I got started right away with the Thai-inspired Baby Pak Choi recipe and after finding some giant beets hiding under the cucumber leaves, the Curried Golden Beets. All so yummy!

I can see spending the entire next harvest season experimenting my way through the recipes, and then enjoying one of the cocktails at the end of the day. A great book and refreshing addition to my fermentation library!
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Format: Paperback
Fermented Vegetables contains the tools needed to learn the art of fermenting vegetables. The first 3 chapters cover the basics of fermentation including the science of fermentation and the tools needed for the craft. The next few chapters cover mastering sauerkraut, condiments, brine pickling, and kimchi basics. There is even a section on storage and troubleshooting. You then jump into the detailed instructions for fermenting 64 different fruits, herbs, and vegetables. Because the recipes are broken down by type of fruit/herb/vegetable, it’s easy to just head to the section for the item you have on hand.

The chapters and recipes are filled with helpful tips, information important to safe fermenting, and interesting facts and tid-bits about various herbs, veggies, and more. The story at the beginning of this chapter brought a smile to my face as it’s about sauerkraut, and I’ll say that it has me rethinking my stance on sauerkraut. I just may have to give making my own a try. **grin**

Once you have your fermented goodies made, you’ll want to make sure they you actually use them. The Shockeys have you covered with a wide variety of ideas and recipes for using your fermented veggies, herbs, and fruits. I was pleasantly surprised to see that there were a lot of gluten free recipes in the mix. I appreciated the fact that recipes were labeled gluten-free, vegetarian, and/or vegan if they fit into those categories as it made it very easy to look for gluten-free options for my family. The recipes are broken down into sections: breakfast, snacks, lunch, happy hour (cocktails), dinner, and dessert.

The appendix includes a very helpful section on how to tell if your ferments are good or bad.
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Format: Kindle Edition Verified Purchase
At first I though not another book that I'll read and never use because I don't have whatever they are talking about making or eating. But they really get it. It's all about taste and being able to make great food with what is available. If you go food shopping at a farmer's market or a grocery store take this book with you. Buy what you can afford, let them know you'd prefer organically grown from a small family farm or community and get back and make some great food that will benefit you and others in ways you would never have believed. It's a great book.
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Format: Paperback
I'm a vegetable gardener, and started canning as an alternative to freezing my harvest. I've been obsessed with fermenting vegetables - love the idea of preserving food, adding healthy probiotics to my food, and all without heating up my kitchen - but like I was with canning as first, I was so intimidated by the process.

I'm not, any longer. This is a great how-to guide, filled with amazing recipes that think outside the box. Everything is explained so this fraidy-cat isn't quite so afraid anymore. I also appreciate the small batch size, for my small sized family.

-
received a free copy in exchange for my honest review
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Format: Paperback
This book definitely earns a 5-star rating. This is more than a recipe book. It is designed for the beginning, intermediate and advanced fermenter. Beautiful pictures guide the beginner step-by-step through the process to turn the beginner rapidly into an intermediate fermentista. Sidebars give a lot of additional information and the writing style is so delightful as to make a book that one wants to cuddle up with and read cover-to-cover. Needless to say, the recipes are exceptional and numerous. I think this book is going to become a classic in the genre.
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