Master the techniques for making sauerkraut, kimchi, pickles, and other savory, probiotic-rich foods in your own kitchen.This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.
Fermented Vegetables
Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
1 of 1 copy available
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Creators
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Publisher
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Release date
October 17, 2014 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781612124261
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EPUB ebook
- ISBN: 9781612124261
- File size: 27421 KB
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Languages
- English
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Reviews
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August 1, 2014
Fermentation has become more mainstream, but let's face it--with instructions that inevitably mention bacteria and mold, it's hardly glamorous. This vibrant cookbook from instructors and self-professed "fermentistas" Kirsten and Christopher Shockey (fermentista.us), however, does much to increase its appeal. Comprising fermentation basics, master methods, equipment and resource guides, and an A-Z of vegetable recipes (e.g., curried okra pickles, radicchio-garlic kraut), it offers readers who've dabbled in canning and preserving everything they'll need to confidently transform fresh vegetables into colorful ferments. These can then be used to prepare supplementary recipes for breakfasts, lunches, dinners, "crocktails," and desserts. VERDICT Beautiful photography and a contemporary design will have you craving this book's krauts, kimchis, and condiments. Like Liana Krissoff's Canning for a New Generation, it's an informative and approachable guide that offers a fresh take on traditional preservation methods.
Copyright 2014 Library Journal, LLC Used with permission.
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