A review by moomin333
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes by Christopher Shockey, Kirsten K. Shockey

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.