Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables – VERY GOOD

September 10, 2023

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables – VERY GOOD

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Product Information

A healthy gut is a happy gut! Fermented Vegetables offers lacto-fermentation fundamentals, recipes for tasty ferments, and ways to enjoy them during meals.

Product Identifiers

Storey Publishing, LLC
eBay Product ID (ePID)

Product Key Features

Book Title
Fermented Vegetables : Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes and Pastes
Kirsten K. Shockey, Christopher Shockey
Trade Paperback
Specific Ingredients / Vegetables, Sustainable Living, Methods / Canning & Preserving
Publication Year
Cooking, House & Home
Number of Pages
376 Pages


Item Length
Item Height
Item Width
Item Weight
34.5 Oz

Additional Product Features

Lc Classification Number
Tx612.V4s47 2014
“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, “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
Table of Content
Why We Ferment PART 1 Dipping into the Brine: Fermentation Fundamentals CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation CHAPTER 3 Crocks and Rocks: The Tools of the Trade PART 2 Mastering the Basics: Kraut, Condiments, Pickles, and Kimchi CHAPTER 4 Mastering Sauerkraut CHAPTER 5 Mastering Condiments: Variations on Kraut CHAPTER 6 Mastering Brine Pickling CHAPTER 7 Mastering Kimchi Basics CHAPTER 8 Practical Matters: Storage and Troubleshooting PART 3 In the Crock: Fermenting Vegetables A to Z Garden Vegetables and Herbs Arugula Asparagus Basil Beans, Green Beets Broccoli Brussels Sprouts Burdock (Gobo) Cabbage, Green and Savoy Cabbage, Napa or Chinese Cabbage, Red Carrots Cauliflower Celeriac Celery Chard Cilantro (Coriander) Collard Greens Corn Cucumbers Eggplant Escarole Fennel Garlic Garlic Scapes Grape Leaves Horseradish Jicama Kohlrabi Leeks Mushrooms Mustard Greens Okahijiki Greens (Saltwort) Okra Onions Pak Choi (Bok Choy) Parsley Parsnips Peas Peppers Radicchio Radishes Rapini (Broccoli Rabe) Rhubarb Rutabaga Scallions (Green Onions) Shiso Spinach Sunchokes Sweet Potatoes Tomatillos Tomatoes Turmeric Turnips Winter Squash Zucchini and Other Summer Squash Foraged Vegetables Dandelion Flowers, Leaves, and Roots Lamb”s-Quarters Nettles Ramps Watercress Fruits Apples Citrus Fruits Cranberries PART 4 On the Plate CHAPTER 9 Breakfast: Culture for the Gutsy CHAPTER 10 Snacks: A Pickle a Day Keeps the Doctor Away CHAPTER 11 Lunch: Ferments on the Go CHAPTER 12 Happy Hour: Crocktails CHAPTER 13 Dinner: Brine and Dine CHAPTER 14 Dessert: Really? Appendix: Scum – The Good, the Bad, and the Ugly Resources Bibliography Acknowledgments Index
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Dewey Decimal
Dewey Edition

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