Fermented Vegetables
by Kristen Shockey (Author) & Christopher Shockey (Author)
Paperback / softback 368 pages, full colour photographs throughout.
Creative recipes for fermenting 64 vegetables and herbs in krauts, kimchis, brined pickles, chutneys, relishes and pastes.
Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes using the same methods to make over 80 other fermented vegetable and herbs, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. Many of the recipes can be made in small batches (such as single pint). There are also recipes for using the fermented foods.
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