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Fermenting: How to Ferment Vegetables [Kindle Edition]

Rashelle Johnson
4.5 out of 5 stars  See all reviews (58 customer reviews)

Print List Price: $8.97
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Book Description

Fermenting is a food preservation technique that takes healthy vegetables and makes them even healthier!

There's no doubt about it. Vegetables are good for you. They're packed full of vitamins, minerals and all sorts of other nutrients the body needs to thrive. Fermented vegetables are even better because they're packed full of probiotic cultures that give your immune system a boost and help your body process and absorb nutrients from the foods you eat.

This book discusses fermented vegetables in-depth includes a number of recipes including the following:
  • Six different sauerkraut recipe.
  • Cultured coleslaw.
  • Kale slaw.
  • Horseradish.
  • Cultured beets.
  • Beet kvass.
  • Pickled jalapenos (just like the ones you use on nachos, only healthier!).
  • Kohlrabi.
  • Dilly carrots.
  • Fermented pickles.
  • Zucchini pickles.
  • Cultured olives.
  • Probiotic garlic.
  • Cultured salsa.
  • Fermented ketchup.
  • and more.

This book includes a handy FAQ that covers many of the questions you might have while fermenting foods, including what to do when you encounter moldy vegetables, why your vegetables are covered in foam and what to do when there's white yeast growing near the surface of the brine.

Buy this book now and get started fermenting vegetables today.

Product Details

  • File Size: 2954 KB
  • Print Length: 130 pages
  • Page Numbers Source ISBN: 1492156760
  • Simultaneous Device Usage: Unlimited
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B00EKN7VS2
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Amazon Best Sellers Rank: #55,774 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews
22 of 23 people found the following review helpful
4.0 out of 5 stars I just love a good "vintage" sauerkraut! August 24, 2013
Format:Kindle Edition|Verified Purchase
This is a fairly well written book which gives the reader valuable insight into preserving vegetables through fermentation rather than pickling. The book goes over the "whys" and "hows" of the process and also contains tips and recipes. There are a few errors and omissions but I found them to be less distracting than the author's willingness to be redundant...perhaps as a way to stretch the book. In any event, I found the subject matter to be presented clearly, interestingly and compellingly so I think I will give it a try. A solid 4 1/2 stars for this one. Now I'm off to enjoy some "vintage 1976 dilly beans" was a great year!
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6 of 6 people found the following review helpful
5.0 out of 5 stars Can't Wait to Get Started! March 4, 2014
Format:Kindle Edition|Verified Purchase
I love fermented foods but have not made a lot of them from scratch to date. In spite of being an avid cook and cookbook author, it's something I always thought was too much work and not really worth the effort. But after reading: Fermenting: How to Ferment Vegetables, I'm ready to give it a go!

Author Rashelle Johnson has done a great job explaining how to go about the process of home fermenting vegetables in an easy to understand and straightforward way. She has included an extensive (very!) Q and A section that I found most helpful in addition to the many recipes.

This is a lot more than just a how to guide for the basics like sauerkraut and pickles. There are recipes for a variety of fermented veggies including some of my favs like: beets, kohlrabi, carrots and zucchini...and all of them sound so yummy!

I need to get a good size crock to work with then I'm going to give this collection a good kitchen workout. ;-)

Only one question I could not find the answer to, perhaps I missed it. I would still like to know if the actual crock used to hold the foods needs to be sterilized before use, as is the case with making pickles etc, with regular pickling methods? If the author could answer this, that would be great.

Geraldine Helen Hartman author of The Groovy Green Kitchen and Not Just for Vegetarians.
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12 of 14 people found the following review helpful
5.0 out of 5 stars CAN'T WAIT FOR THE GARDEN TO PRODUCE November 9, 2013
By Lindah
Format:Kindle Edition|Verified Purchase
I am a certified food preserver. When I was taking my classes to become certified we did not cover anything on fermenting even though it is among the oldest method. We did get assigned to try sauerkraut in a quart jar. Mine always failed and turned pink. My books and and instructor never figured out why. Even though this was many years ago I think I now have figured out why. As soon as the garden starts to produce I will be ready to try many of the recipes. I have all winter to start to acquire a fermenting lock or crock and drool over these recipes. I was reading some of the recipes while in the car. My husband and I decided that we have to try ketchup. There are recipes in this book that I did not associate with fermenting. Now I can call them by their proper name. One of the recipes for mushrooms threw me. All of a sudden it is talking about green beans. The proof reading missed this mistake.
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6 of 6 people found the following review helpful
4.0 out of 5 stars fermenting March 3, 2014
Format:Paperback|Verified Purchase
pretty straight forward approach to fermenting with some good tips on encouraging the good / discouraging the bad bacteria; some repetition throughout, but overall it has the essential info to understand how to ferment vegetables and several recipes I'm looking forward to trying.
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6 of 6 people found the following review helpful
5.0 out of 5 stars Loved it October 5, 2013
Format:Kindle Edition
I am so excited to try some of the recipes. I had recently tried making pickled peppers and they didn't turn out now I know why. So I am going to try it again with fermenting . It's to bad the growing season is over. But it won't stop me.
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9 of 10 people found the following review helpful
Format:Kindle Edition|Verified Purchase
Loved this book! She gets right down to it and gives you the confidence you need!! Loved it! Took me way beyond kraut!!
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4 of 4 people found the following review helpful
4.0 out of 5 stars For those new to lacto-fermentation July 21, 2014
Format:Kindle Edition|Verified Purchase
If you are not already familiar with fermenting, or if you just want to have a lot of your information on fermenting in one place, this is a good book for you. The book explains the difference between fermenting and pickling and why fermenting is actually the preferred approach to food preservation.

Fermenting is a form of food preservation that works using lacto-bacillus. Two kinds of bacteria are all around us and even inside us. One kind is pathogenic, meaning it will make you sick or even kill you (think botulism). The other kind, however, not only live in our guts, they are actually helpful in digestion and in fending off the pathogens. These bacteria are referred to as pro-biotic. The advantage of lacto-fermentation is that it creates an environment in which it is hard or impossible for pathogens to grow, while at the same time using pro-biotics to preserve the food.

I would have given this book five stars had it been better laid out for kindle. Some of the chapters and chapter divisions break at funny places on my phone app. That is not serious enough to lower the rating to three starts, but it does keep it from getting all five stars.

The book contains numerous excellent recipes that give you not only a list of ingredients, but also step by step instructions on how to combine the ingredients and ferment the veggies.
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8 of 9 people found the following review helpful
4.0 out of 5 stars Ferments! October 26, 2013
Format:Kindle Edition|Verified Purchase
Very well researched, in depth guide on how to ferment vegetables. Apparently fermented vegetables are really, really good for you!
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Most Recent Customer Reviews
5.0 out of 5 stars Good beginners book.
Just the recipes in this book is worth the price paid. I will enjoy trying as many as possible. Good book for beginners
Published 53 minutes ago by dwheeler
5.0 out of 5 stars Five Stars
Just learning and this was very helpful
Published 2 days ago by Peggy Davis
4.0 out of 5 stars Basic Fermentation
This is a good starter book for those of us who have not ever fermented before. There are a number of recipes included but I can imagine there are millions more on the web. Read more
Published 6 days ago by jondska
4.0 out of 5 stars This is a great fermenting resource
This is a great fermenting resource
Published 18 days ago by NullDivisor
5.0 out of 5 stars Five Stars
Very good and informative book.Easy to follow and read.
Published 25 days ago by Monika Reldan
4.0 out of 5 stars great information, written in plain every day words
I like this book. It not only gives instruction, it tells you WHY. I can't wait to start fermenting vegetables from my own garden!!
Published 1 month ago by Merry Williams
5.0 out of 5 stars great resource foe any home fermenter
great resource foe any home fermenter. Always like to have more ideas on veggies that can be fermented (we all know pickles and sauerkraut...).
Published 2 months ago by Betsy Finn
5.0 out of 5 stars a great starter!
I have just gotten started fermenting, and found this book to be extremely helpful and encouraging. I have Katz' the Art of Fermentations which made me finally try making brined... Read more
Published 3 months ago by Leslie Sena
5.0 out of 5 stars Five Stars
Published 3 months ago by Dina Smith
1.0 out of 5 stars Ill advised
It is my personal belief that this book is technically flawed in it’s understanding of basic bacteriology particularly as regards aerobes versus anaerobes; the potential harm to... Read more
Published 4 months ago by Vilnis Neilands
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