Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, K (Spiral Bound)
Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, K (Spiral Bound)
Biographical Note: Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other...
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Biographical Note: Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon. Review Quotes: "An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section."-- Sandor Ellix Katz, Fermentation Revivalist and author of Sandor Katz's Fermentation Journeys Review Quotes: "Such good information and so much of it!"-- Deborah Madison, author of Vegetable Literacy Review Quotes: "The book I recommend for patients looking to improve their gut health."-- Dr. Frank Lipman, author of The New Rules of Aging Well Review Quotes: "My go-to bible on everything fermented is even better! With more techniques, more stories of fermentistas and the history of fermentation, and, best of all, more recipes."-- Rosemary Gladstar, herbalist, author, and fermented food fan Review Quotes: "In the decade since the first edition of this book was published, the popularity of fermented food and frequency of talking about the microbiome and gut health have skyrocketed. With additions to the number of recipes, cultural views, and insights into the history and cultural importance of fermentation, the second edition of this tremendously informative book does not disappoint. Whether wondering about fermenting as a hobby, seeking suggestions for what equipment fits which fermentation style, or looking for guidance on how to safely preserve vegetables grown in their own gardens, readers will find the information and ideas they need here."-- Library Journal, starred review Table of Contents: Why We Still Ferment PART 1 Dipping into the Brine: Fermentation Fundamentals 1 Back to the Future: Vegetable Fermentation as Preservation 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation 3 Crocks and Rocks: The Tools of the Trade PART 2 Mastering the Basics: Kraut, Condiments, Tsukemono, Pickles, and Kimchi 4 Mastering Sauerkraut 5 Mastering Condiments: Dry Brining Techniques 6 Mastering Tsukemono and Pickling Beds 7 Mastering Brine Pickling 8 Mastering Kimchi Basics 9 Practical Matters: Storage and Troubleshooting PART 3 In the Crock: Fermenting from A to Z Artichokes Arugula Asparagus Avocados Basil Beans, Green Beets Broccoli Brussels Sprouts Burdock (Gobo) Cabbage, Green and Savoy Cabbage, Napa or Chinese Cabbage, Red Carrots Cauliflower Celeriac Celery Chard Cilantro (Coriander) Citrus Fruits Collard Greens Corn Cranberries Cucumbers Dandelions Eggplant Escarole Fennel Flowers Garlic Garlic Scapes Ginger Grape Leaves Herbs Horseradish Jicama Kale Kohlrabi Lamb's-Quarters Leeks Mango, Green and Unripe Mushrooms Mustard Greens and Seeds Nettles Okahijiki Greens (Saltwort) Okra Olives Onions Pak Choi (Bok Choy) Parsley Parsnips Peas Peppers Plums Potatoes, Sweet Potatoes, White Radicchio Radishes Rapini (Broccoli Rabe) Rhubarb Rutabaga Scallions Shiso Spinach Sunchokes Tomatillos Tomatoes Turmeric Turnips Watermelon Winter Squash Zucchini and Other Summer Squash PART 4 On the Plate: Incorporating Fermented Foods into Your Daily Meals 10 Breakfast: Culture for the Gutsy 11 Snacks: A Pickle a Day Keeps the Doctor Away 12 Lunch: Ferments on the Go 13 Dinner: Brine and Dine 14 Dessert: Really? Appendix: Scum--The Good, the Bad, and the Ugly Resources Endnotes Bibliography Metric Conversion Charts Acknowledgments Index Publisher Marketing: This updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes. Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over--in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys' authority, are a winning combination. The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade. |
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