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From the Publisher
A Comprehensive Guide to Fermentation
MASTERING THE BASICS: Kraut, Condiments, Pickles, & Kimchi
A clear understanding of the fermentation process is the key to success. Step-by-step directions guide you through the ins and outs of lacto-fermentation, from brine and salt to techniques and seasoning.
FERMENTING VEGETABLES A TO Z
Learn how over 60 different vegetables and herbs perform in the crock. A range of recipes, suggestions, tips, and advice accompanies each vegetable.
COOKING WITH FERMENTS
Fermented foods can be used in meals and beverages. Recipes include Smoky Kraut Quiche, Tempeh Reuben, Pickle in a Blanket, Kimchi Mary, and Sauerkraut Coconut.
Completely Updated 10th Anniversary Edition
65 NEW RECIPES
4 NEW FERMENTING TECHNIQUES
8 NEW FRUITS & VEGETABLES
12 NEW PRODUCER PROFILES
MORE PLANT-BASED DISHES
ZERO-WASTE FOCUS
With new ideas to inspire even more unique creations in your own kitchen, what will you ferment next?
Fans of fermentation can expand their repertoire with more than 70 recipes for gut-healthy hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. An additional 40 recipes highlight many uses for these hot ferments.
Unlike any other book on the topic, this one-stop reference features dozens of step-by-step photographs, recipes for more than 200 flavor combinations, and an extensive troubleshooting guide for successful home brewing.
Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen.
Fermenting expert and best-selling author Kirsten K. Shockey presents a creative and comprehensive guide to making naturally fermented vinegars from a wide variety of ingredients.
The most comprehensive guide to cidermaking available! With clear, expert, step-by-step instructions, you’ll learn all the skills you need to make the cider you like best.