Free Ebook Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes, by Christopher Shockey Kirsten K. Shockey

Free Ebook Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes, by Christopher Shockey Kirsten K. Shockey

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Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes, by Christopher Shockey Kirsten K. Shockey

Free Ebook Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes, by Christopher Shockey Kirsten K. Shockey

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Review

"An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section." (Sandor Ellix Katz, Fermentation Revivalist and author of The Art of Fermentation)"Such good information and so much of it!" (Deborah Madison, author of Vegetable Literacy)“Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. The authors provide precise instruction for beginners and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs.” (Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions)"How to do it and what to do with it! This book covers all the aspects of fermentation — all you need to know lies in this book. Le Pigeon now has a new "how to" to grace our book shelves. " (Gabriel Rucker, chef/owner Le Pigeon restaurant, Portland Oregon and author of Le Pigeon: Cooking at the Dirty Bird)

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From the Back Cover

Eat Live Foods! Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting more than 60 fresh vegetables, herbs, and even a few fruits. In addition to 140 recipes and suggestions to an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal.

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Product details

Paperback: 376 pages

Publisher: Storey Publishing, LLC (October 7, 2014)

Language: English

ISBN-10: 1612124259

ISBN-13: 978-1612124254

Product Dimensions:

8 x 1 x 8.9 inches

Shipping Weight: 2.6 pounds (View shipping rates and policies)

Average Customer Review:

4.8 out of 5 stars

527 customer reviews

Amazon Best Sellers Rank:

#2,750 in Books (See Top 100 in Books)

Very nice- Everything I have tried from this book has turned out well.After much research I bought three books at the same time- to start me on my fermenting way."Fresh & Fermented: 85 Delicious Ways to...." by Julie O'Brien "Fermented Vegetables: Creative Recipes for...." by Kirsten K. Shockley and "Wild Fermentation..." by Sandor Ellix Katz.Having all 3 gave me the knowledge and recipes to try lots of fermentation projects with many more to go. I am giving the same review to all 3 books because all were a good buy, a goof read and informative.

Great resource - am an 'experienced' fermenter but this book would work for beginners as well. it is a nice A-Z compendium of how to ferment (and when not to ferment) your fave veggies. I use a slightly different method to prevent mold, and i use a water lock but the recipes are well thought-out and solid. especially helpful is the 'scum' identifier section at the back of the book. and yes, there are pictures sprinkled throughout- a must for me, a visual cook.

Love this book. It is exactly what I was looking for out of my first book on the topic.It gives you a full explanation of lacto-fermentation science and history along with sections on salts, troubleshooting and equipment; the basic procedures behind sauerkraut, brine pickling and kimchi; and then a whole bunch of recipes (A-Z) for a multitude of veggies and even a few fruits What I really like is that there is a lot of explanation of techniques and not just simple recipes so that you develop an understanding of what you are doing instead of just blindly following step-by-step. For example, for many of the vegetables there is more than one recipe and it will discuss the various types of that veggie or similar veggies. If you can't ferment almost any vegetable you can think of with this book, then you clearly did not read it!This book only deals with lacto-fermentation which is using the naturally occurring Lactobacillus to ferment your veggies. It does not deal with starter cultures or use of whey or any other inoculation method. It is also strictly tailored for vegetable fermentation. It does not discuss yeast fermentation of beer, wine or sourdough or the aging fermentation of meats.

This is the book I've been wanting. I have a number of books on preserving foods, including the "Bible" of preserving, "The Art of Fermentation." This book is so full of useful information, including how to prevent things going wrong, how much of what you need (as opposed to Sandor Katz's saying, "these days I just throw it in." (NOT useful.) In any case, Shockey's book is a pleasure to read, easy to use, has wonderful photos and illustrations, and ideas for preserving that are new to me. On top of all that, it is fun to read. What more do you want? Buy this book.

this is one of the best preservation books I have ever bought! Some of the recipes are great, some just OK, but most importantly they fully explain EVERYTHING and include why you need to do it. This has made it very easy to find recipes on line and still know what to do with them. I went from never fermented before, to pretty darn good in one weekend, mostly because of this book. The pictures are wonderful! They include pictures to show what good ferments look like, what bad ferments look like, all while explaining what is safe to use and what isn't. If you feel like you don't want to spend tons of money getting into this hobby, they also give great ideas for doing it using things you already have in your kitchen. Final summary? If you want to try your hand at fermenting for health or cost-savings or the taste, but don't want to spend tons of money, then buy this book and nothing else! As you figure out what you like and how often you do it, then spend money on accessories!

Fabulous!! If you are just beginning your fermented journey, this book will give you the information you need to proceed with confidence. I recommend this accessible book to anyone who wants to master the basics of fermentation.

I've read three books on fermenting veggies and preferred this book over the other two. One book had just enough info to get me started, the other was so much it was overwhelming, but "Fermented Vegetables: Creative Recipes" was the one I decided to use because it was easier to follow and absolutely beautiful. I would recommend this book to anyone that was just getting started and / or has some experience. The authors told their story about getting started, the tools they tried that didn't work and ones they now use, and eventually started a business selling fermented foods. I am not a kitchen person, but this book got me started and am now waiting for my first recipe to ferment.

I've always wanted to start fermenting but have always been very intimidated I would mess it up. This book has truly given me the confidence I needed to dive in and I've made a couple recipes so far and they have been amazing. Really love this book and can't recommend it enough!

This fermenting book is a wonderful guide and instruction book. Everything I have fermented using this instruction book as a guide has come out delicious.[Hint from me: if you are a beginner and you are fermenting for a family and/or friends who are new to fermenting, other than salt and pepper corns and maybe red pepper, i suggest you hold back from using the more tangy spices (mustard seed, coriander, etc) for your first set or so. Once your family (and or friends) realize fermented veggies are really tasty, then slowly add the more tangy spices, and at first, in very small amounts].

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes, by Christopher Shockey Kirsten K. Shockey PDF
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Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes, by Christopher Shockey Kirsten K. Shockey PDF

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes, by Christopher Shockey Kirsten K. Shockey PDF