Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

by Kristen Shockey and Christopher Shockey

Master the techniques for making sauerkraut, kimchi, pickles, and other savoury, 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.

• ISBN10: 1612124259
• ISBN13: 9781612124254
• Publish Date: 7 October 2014
• Publish Status: Active
• Out of Print: 8 April 2024
• Publish Country: US
• Imprint: Storey Publishing LLC
• Format: Paperback (UK Trade)
• Pages: 376
• Language: English

Reviews

[annieb123]

Originally posted on my blog Nonstop Reader.

Fermented Vegetables, 10th Anniversary Edition is an updated and reformatted 2nd edition of the classic volume by Kirsten & Christopher Shockey. Released 16th April 2024 by Hachette on their Storey imprint, it's an encyclopedic 440 pages and is available in paperback and ebook formats. 

This is a truly encyclopedic volume. Everything from arugula to zucchini is covered. The authors have included a deep dive into microbes and fermentation which can be pored over -or- skipped straight to the recipes (and they are legion). The layout is logical and easy to use. Information is arranged with page numbers by type of vegetable in the frontspiece, as well as by thematic chapter: introduction (brines, tools, etc), basics (kraut, condiments, tsukemono, pickles, and kimchi), an A to Z listing of vegetables to pickle and ferment, and sample meal ideas to use the ferments (including breakfast to dessert (!! yes, really)). 

The volume is beautifully photographed throughout and the photos are clear and easy to understand. Recipe ingredients are mostly relatively easy to source at any well stocked grocery store in North America. The recipes are written with an introduction and description, ingredients in a bullet list, and followed by step-by-step preparation instructions. Measurements are given in imperial (American) units, with metric units in parentheses (yay!). 

This is an encyclopedia and reference and belongs on every kitchen shelf. It's also a very *useful* volume full of delicious healthy recipes. 

Five stars. This would be an excellent choice for public library, homesteader/smallholder, home cook, as well as for gift giving. It's a definitive reference classic.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.