Fermented Vegetables by Kirsten & Christopher Shockey
Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, 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.
Author: SHOCKEY / SHOCKEY
Publication date: 07/10/2014
Dimension: 229mm X 203mm
This is such a great, easy read and full of excellent advice on fermenting. The recipes I’ve tried so far have been easy to follow and I can’t wait to taste them once they are fermented.