Fermented Vegetables: 10th Anniversary Ed.

FERMENTED VEGETABLES

Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes

BY CHRISTOPHER & KIRSTEN K. SHOCKEY

Published: 16th April 2024
STOREY PUBLISHING

This updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over—in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys’ authority, are a winning combination.

The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.

This is an incredible book, with everything you need to know about the importance of including fermented foods in your diet for gut health, as well as fantastically detailed recipes.
The recipes don’t contain lists of ingredients you’ve never heard of – most will already be in your fridge or larder, and the recipes include step by step photos which are very handy! For this edition, there are far fewer recipes containing animal products and alcohol, so the authors have considered the change in consumers’ diets since 2014’s first edition, and really thought about their target audience when deciding what to include.
This is likely the only book you’ll ever need in fermenting, so prepare to become a master of kimchi, relish, kraut, chutney, and so much more!


*I received an eARC from the publisher via NetGalley. This is my unbiased review. Thanks to Storey Publishing and NetGalley


5 / 5

Likely the only book on the subject you’ll ever need!

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