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A review by krismoon
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
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.