Fermented Vegetables Summary

Kirsten K. Shockey,Christopher Shockey
4.33/5
- 2014
Vegetable Fermentation
Cookbook
DIY Food
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Key Takeaways

  1. Comprehensive recipes for fermenting 64 different vegetables and herbs.
  2. Visual guides and vivid photography accompany each recipe.
  3. Helpful tips for troubleshooting common fermentation issues.

Summary

The Shockeys provide a detailed, step-by-step introduction to the processes of lacto-fermentation, covering the essential equipment, safety measures, and techniques needed to start fermenting at home.

Beyond basic recipes, the book explores creative variations and flavor combinations, encouraging readers to customize their ferments and develop unique tastes and textures.

Fermented Vegetables serves as both a beginner's guide and an ongoing reference tool for more experienced fermenters looking to expand their repertoire with more complex flavors.

Also recommended

The Art of Fermentation

Sandor Ellix Katz
4.44/5
- 2012
Fermentation
Cooking
Health
An in-depth exploration of essential fermentation processes from around the world by Sandor Katz, offering a blend of recipes, insights, and personal experiences.Read summary

Wild Fermentation

Sandor Ellix Katz
4.38/5
- 2003
Fermentation
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DIY Food
A groundbreaking book by Sandor Ellix Katz that started the fermentation revolution, with accessible recipes and techniques for making kimchi, miso, sauerkraut, and more.Read summary

Fiery Ferments

Kirsten K. Shockey,Christopher Shockey
4.40/5
- 2017
Fermentation
Spicy Foods
Cooking
Authored by Kirsten K. Shockey and Christopher Shockey, this book focuses on crafting fermented hot sauces, mustards, and other spicy ferments. It includes a variety of recipes that introduce readers to the vibrant world of spicy fermented condiments.Read summary

Wildcrafted Fermentation

Pascal Baudar
4.35/5
- 2020
Fermentation
Foraging
Sustainable Cooking
Written by Pascal Baudar, this book explores the art of using foraged and local ingredients for creating ferments. It delves into making plant-based recipes for krauts, kimchis, brews, and cheeses, with a strong emphasis on local flora.Read summary
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