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yodamom's review
5.0
A wonderful guide on the art of fermentation with vegetables. I am a long time fermentor. I've been making kimchi and pickles for years, the basics. This book cover those is a well written process easy to follow and it has so much more. The ideas I got from this book just might drive me build a pickling pantry to store all my jars. I've always wanted to make sauerkraut, but how about carrot-kraut ? Or pickled brussel sprouts, my daughters fav. Oh and pickling herbs ?!?! Honestly I can't wait to try this the most. I've got a ton of stuff planted and now I have the recipes.
I really loved this book. It was practical with general recipes to get anyone started. it had great portions, small batches are not normally a part of a pickling/fermenting book. Lastly it had some fabulous new ideas I can't wait to dive not.
I really loved this book. It was practical with general recipes to get anyone started. it had great portions, small batches are not normally a part of a pickling/fermenting book. Lastly it had some fabulous new ideas I can't wait to dive not.
amibunk's review
5.0
Informative, with step by step instructions, this book has opened my eyes to the world of fermentation. I've been dabbling with fermenting vegetables but this book can raise my game significantly.
In fact, I found this book so helpful that I purchased my own copy. There is no higher endorsement when it comes to recipe books.
In fact, I found this book so helpful that I purchased my own copy. There is no higher endorsement when it comes to recipe books.
moomin333's review
5.0
A-MAZ-ING book about fermenting and brining. I can't explain it better than this - I've read half a dozen books on fermenting, and none of them have been as crystal clear as this book. There are no special weights required or storage spaces needed; simply use a mason jar or crock and fill up a ziploc baggie with water and use that as a weight to keep all veg submerged under brine. Seriously easy. Wish I knew this before I bought special mason jar air release lids and glass weights, blah blah blah. Sometimes you have to remind yourself that it's fermenting - this is how people stored foods before refrigeration and even sanitation.
I made the regular kimchi and the lemon-dill kraut and curtido. All amazing, and no, none of them stunk up our tiny house and tinier kitchen (with no ventilation). I really can't wait to try the rest, especially the carrot cake, which a friend raves about!
Bonus for this being an amazing digital book with links and info that actually work properly. I enjoy my kindle copy as I can access it while I'm in the grocery or at the market for veggies, but dang, I really want to have a physical copy as this book really lends itself to flipping back and forth between chapters and recipes.
I made the regular kimchi and the lemon-dill kraut and curtido. All amazing, and no, none of them stunk up our tiny house and tinier kitchen (with no ventilation). I really can't wait to try the rest, especially the carrot cake, which a friend raves about!
Bonus for this being an amazing digital book with links and info that actually work properly. I enjoy my kindle copy as I can access it while I'm in the grocery or at the market for veggies, but dang, I really want to have a physical copy as this book really lends itself to flipping back and forth between chapters and recipes.
larissalee's review against another edition
5.0
I bought this book as a resource for more fermentation variety, as well as their extensive troubleshooting sections. I wasn't disappointed!
krismoon's review against another edition
5.0
Fantastic and informative book on fermenting vegetables. Canning was popular among the older generations where I grew up, and I currently live in a land where fresh food reigns and the culture of storing food and fermenting it is forgotten. I’m proud to learn this necessary skill and make sure it doesn’t die out.
I’ve made kombucha and kimchi in the past, and I now have carrots in brine as we speak. I can’t wait to try fermenting citrus, pastes, and hot sauces.
This is an excellent resource on getting started with fermentation and reads a lot like a how-to guide. I also own The Art of Fermentation which seems more of a deep dive into the history and culture around fermentation. But if you’re looking to get started lickity split, this is your shit.
I’ve made kombucha and kimchi in the past, and I now have carrots in brine as we speak. I can’t wait to try fermenting citrus, pastes, and hot sauces.
This is an excellent resource on getting started with fermentation and reads a lot like a how-to guide. I also own The Art of Fermentation which seems more of a deep dive into the history and culture around fermentation. But if you’re looking to get started lickity split, this is your shit.
sidewalk_pirate's review
5.0
I received a copy of this book for review from Storey Publishing
Ok... I have a confession to make. I love Storey books! I love, love, love them. I know, every time I get a book published by them, that it will be awesome (only ONE book so far, that I haven't liked, but that was the subject).
This book was no exception. Wonderfully detailed, step by step instructions and explanations of the why and hows of fermenting. Clear and inspiring pictures throughout the book. You just want to run out and get started!
My husband and I have been trying to eat more seasonal. Alas there are things we simply LOVE and want year round. So we have also been thinking about fermenting. Sure, we have made Kraut before, but that was about the extent of it.(We shall not speak of the wine, that accidentally turned to vinegar.)
We knew there must be more out there, but to be honest, we "didn't have time" do do all the research to find out the what and hows. Then a bunch of my friends got interested in fermenting at the same time and my husband noticed this title in the Storey catalogue and I asked if I could have it.
A few days later, the postman brought the book. WOW did it ever open our eyes!
Not only did we now have all the research right at our fingertips, without having to search all over the internet, but it came with easy to understand instructions, was portable to the grocery store (yes, we still don't have "internet on the go", we don't have iPhones...we live like cave men around here), and gave us suggestions, we would never have dreamed up to search for.
Wonderful recipes, not just instructions on how to ferment things, but what to make with it afterwards! Fermented Breakfast anyone? No.. don't ferment your breakfast, but have some Kimcheese, or sauerkraut frittata, maybe... RIGHT??? you would NOT think of these things!!! We didn't either, but boy oh boy are we now!
We set right out and tried the Kimchi recipe from the book, as we really never found a Kimchi we liked any place around to buy. It. Is. Amazing! We will stick with it from now on. We did change just a wee little bit, but not much...we left out the fish sauce, since we forgot to get it lol and we left out the pepper flakes, since I can't do spicy (one of the main reasons we haven't found any we like and eat) Other than that, we stuck to the recipe as suggested and it was delicious!
Next we will do grape leaves!!!
If you have never fermented before and are really afraid to try it, get the book! It will take the fear out of you and give you confidence in trying your hand and feeding you family worth while food. Also: it is not as much work as you might think and only requires a minimum of tools (who doesn't have Kerr glasses around the house and if not, what is your excuse?????)
This book is once again a home run. It is absolutely true to Storey's mission statement. To serve their customers by publishing practical information that encourages personal independence in harmony with the environment.
Thank you for finding these wonderful, talented and knowledgeable authors!!! Put together with the most inspiring photography it makes for great reading and successful recreating!
I encourage you to try your hand at fermenting and providing healthy food for your family, while being in charge of every ingredient.
StoreyPublishing and their wonderful authors take the scary out of doing things from scratch, if you don't have family around to help, or teach you!
Ok... I have a confession to make. I love Storey books! I love, love, love them. I know, every time I get a book published by them, that it will be awesome (only ONE book so far, that I haven't liked, but that was the subject).
This book was no exception. Wonderfully detailed, step by step instructions and explanations of the why and hows of fermenting. Clear and inspiring pictures throughout the book. You just want to run out and get started!
My husband and I have been trying to eat more seasonal. Alas there are things we simply LOVE and want year round. So we have also been thinking about fermenting. Sure, we have made Kraut before, but that was about the extent of it.(We shall not speak of the wine, that accidentally turned to vinegar.)
We knew there must be more out there, but to be honest, we "didn't have time" do do all the research to find out the what and hows. Then a bunch of my friends got interested in fermenting at the same time and my husband noticed this title in the Storey catalogue and I asked if I could have it.
A few days later, the postman brought the book. WOW did it ever open our eyes!
Not only did we now have all the research right at our fingertips, without having to search all over the internet, but it came with easy to understand instructions, was portable to the grocery store (yes, we still don't have "internet on the go", we don't have iPhones...we live like cave men around here), and gave us suggestions, we would never have dreamed up to search for.
Wonderful recipes, not just instructions on how to ferment things, but what to make with it afterwards! Fermented Breakfast anyone? No.. don't ferment your breakfast, but have some Kimcheese, or sauerkraut frittata, maybe... RIGHT??? you would NOT think of these things!!! We didn't either, but boy oh boy are we now!
We set right out and tried the Kimchi recipe from the book, as we really never found a Kimchi we liked any place around to buy. It. Is. Amazing! We will stick with it from now on. We did change just a wee little bit, but not much...we left out the fish sauce, since we forgot to get it lol and we left out the pepper flakes, since I can't do spicy (one of the main reasons we haven't found any we like and eat) Other than that, we stuck to the recipe as suggested and it was delicious!
Next we will do grape leaves!!!
If you have never fermented before and are really afraid to try it, get the book! It will take the fear out of you and give you confidence in trying your hand and feeding you family worth while food. Also: it is not as much work as you might think and only requires a minimum of tools (who doesn't have Kerr glasses around the house and if not, what is your excuse?????)
This book is once again a home run. It is absolutely true to Storey's mission statement. To serve their customers by publishing practical information that encourages personal independence in harmony with the environment.
Thank you for finding these wonderful, talented and knowledgeable authors!!! Put together with the most inspiring photography it makes for great reading and successful recreating!
I encourage you to try your hand at fermenting and providing healthy food for your family, while being in charge of every ingredient.
StoreyPublishing and their wonderful authors take the scary out of doing things from scratch, if you don't have family around to help, or teach you!
hardscifi's review
5.0
Lovely and well written guide
The writing in this guide to fermentation is lucid, informative and very fun to read. The authors are well versed in their craft and write ckearly and in such a manner as to invite us along in their journey. I give massive props to the ebook designer(s). The recipe section begins with a beautiful photo of several fermented items followed by the clickable links to the recipes for those items. This is followed by another image and linked recipes and so on. Easy to use, well designed, tasteful and stylish.
Highly recommend.
The writing in this guide to fermentation is lucid, informative and very fun to read. The authors are well versed in their craft and write ckearly and in such a manner as to invite us along in their journey. I give massive props to the ebook designer(s). The recipe section begins with a beautiful photo of several fermented items followed by the clickable links to the recipes for those items. This is followed by another image and linked recipes and so on. Easy to use, well designed, tasteful and stylish.
Highly recommend.