There are lots of excellent books about the vegetable fermentation. However, in our eyes, few are as complete and accessible as “Fermented Vegetables“!
Written by a couple of vegetable farmers, the Shockeys, this book allows you to master the techniques for making any vegetable shine through fermentation.
All About Vegetable Fermentation
Do you want to know everything about lacto-fermentation? You are in the right place!
This book takes the time to explain in detail the basics and techniques for fermenting any vegetables. Photos and detailed instructions will guide you step by step through the exploration of this practice.
Reading this book will make you:
- Understand what happens in your jar during fermentation
- Safely ferment any type of vegetable
- Choose the right material to make your fermented pickles a success every time
- Discover more than 140 recipes using 64 kinds of vegetables, fruits and herbs
- Cook with fermented vegetables so you can eat them with each meal
What we Like About “Fermented Vegetables”
In most fermentation books, lacto-fermentation account for only a small portion of the recipes. Here, vegetables are in the spotlight and shine brightly!
“Fermented Vegetables” contains detailed instructions on how to ferment many vegetables. With each turn of the page, we discover new recipes with vegetables that we already have on hand.
Our favourite recipes:
- Turmeric, coriander and garlic scape sauerkraut
- Curried cauliflower sauerkraut
- Fermented apple and fennel chutney
- Spicy okra pickle
- Fermented basil leaves
Master Classic and Unusual Fermented Vegetables
“Fermented Vegetables” is much more than a gateway to fermentation. It’s a real encyclopedia, which lists the best combinations and the best techniques for creating your own recipes.
For each vegetable, the book offers:
- A short description
- The best methods to ferment it (sauerkraut, brine, chutney, etc.)
- Flavour combinations to explore
- One or more recipes tested and approved
- Testimonials from the authors’ experiences
Basically, everything to create memorable ferments!
“Fermented Vegetables” goes much further than cabbage and carrots.
The book explores less common vegetables, such as sweet potato, rhubarb or mustard greens. We also learn how to store herbs with lacto-fermentation: you can enjoy your basil and coriander all year round!
More Than a Recipe Book
Yes, “Fermented Vegetables” makes your mouth water when you read it. But this book stands out above all for its beautiful humanity.
The two authors, Kirsten and Christopher Shockey, recount their experiences, their mistakes and their successes. Across the pages is a portrait of half a dozen fermentistas who share their stories and the secrets behind their recipes.
In summary, “Fermented Vegetables” is an accessible, comprehensive and creative book for those who want to ferment everything that comes their way. With this book, you’ll surely need to install new tables in your home to host your next experiments!
In three words, this book is:
Books by the Same Authors
- “Fermented Vegetables“
- “Fiery Ferments“
- “Miso, Tempeh, Natto & Other Tasty Ferments“
- “The Big Book of Cidermaking“
- “Homebrewed Vinegar“