Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
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. Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon. Commendation Quotes: "Fermented Vegetables is nothing if not thorough, which is exactly what I was hoping to find in this handsome, detailed, in-depth book. Such good information and so much of it!" Commendation Quotes: "Such good information and so much of it!" Marc Notes: Includes bibliographical references (pages 360-368) and index. Commendation Quotes: Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. The authors provide precise instruction for beginners and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs. " Commendation 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 The Art of Fermentation Commendation Quotes: "Such good information and so much of it!"--Deborah Madison, author of Vegetable Literacy Commendation Quotes: "Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. The authors provide precise instruction for beginners and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs."--Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions Commendation Quotes: "How to do it and what to do with it! This book covers all the aspects of fermentation -- all you need to know lies in this book. Le Pigeon now has a new "how to" to grace our book shelves. "--Gabriel Rucker, chef/owner Le Pigeon restaurant, Portland Oregon and author of Le Pigeon: Cooking at the Dirty Bird Table of Contents: Why We Ferment PART 1 Dipping into the Brine: Fermentation Fundamentals CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation CHAPTER 3 Crocks and Rocks: The Tools of the Trade PART 2 Mastering the Basics: Kraut, Condiments, Pickles, and Kimchi CHAPTER 4 Mastering Sauerkraut CHAPTER 5 Mastering Condiments: Variations on Kraut CHAPTER 6 Mastering Brine Pickling CHAPTER 7 Mastering Kimchi Basics CHAPTER 8 Practical Matters: Storage and Troubleshooting PART 3 In the Crock: Fermenting Vegetables A to Z Garden Vegetables and Herbs Arugula Asparagus 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) Collard Greens Corn Cucumbers Eggplant Escarole Fennel Garlic Garlic Scapes Grape Leaves Horseradish Jicama Kohlrabi Leeks Mushrooms Mustard Greens Okahijiki Greens (Saltwort) Okra Onions Pak Choi (Bok Choy) Parsley Parsnips Peas Peppers Radicchio Radishes Rapini (Broccoli Rabe) Rhubarb Rutabaga Scallions (Green Onions) Shiso Spinach Sunchokes Sweet Potatoes Tomatillos Tomatoes Turmeric Turnips Winter Squash Zucchini and Other Summer Squash Foraged Vegetables Dandelion Flowers, Leaves, and Roots Lamb's-Quarters Nettles Ramps Watercress Fruits Apples Citrus Fruits Cranberries PART 4 On the Plate CHAPTER 9 Breakfast: Culture for the Gutsy CHAPTER 10 Snacks: A Pickle a Day Keeps the Doctor Away CHAPTER 11 Lunch: Ferments on the Go CHAPTER 12 Happy Hour: Crocktails CHAPTER 13 Dinner: Brine and Dine CHAPTER 14 Dessert: Really? Appendix: Scum - The Good, the Bad, and the Ugly Resources Bibliography Acknowledgments Index Jacket Description/Back: Eat Live Foods! Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting more than 60 fresh vegetables, herbs, and even a few fruits. In addition to 140 recipes and suggestions to an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal. 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 The Art of Fermentation Review Quotes: "Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. The authors provide precise instruction for beginners and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs."-- Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions Review Quotes: "How to do it and what to do with it! This book covers all the aspects of fermentation -- all you need to know lies in this book. Le Pigeon now has a new "how to" to grace our book shelves. "-- Gabriel Rucker, chef/owner Le Pigeon restaurant, Portland Oregon and author of Le Pigeon: Cooking at the Dirty Bird Review Quotes: "Such good information and so much of it!"-- Deborah Madison, author of Vegetable Literacy Publisher Marketing: Master the techniques for making sauerkraut, kimchi, pickles, and other savory, probiotic-rich foods in your own kitchen.This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you'll enjoy this fun and delicious way to preserve and eat your vegetables. Review Citations:
Contributor Bio:Shockey, Kirsten K 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. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon. Contributor Bio:Shockey, Christopher Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon. |
Author: Shockey, Kirsten K
Publisher: Storey Publishing
Binding: Paperback
Pub Date: 2014-10-07
BISAC: Cooking|Methods|Canning & Preserving|Cooking|Specific Ingredients|Vegetables|House & Home|Sustainable Living
Weight: 2.13 lbs
ISBN: 9781612124254
ASIN: -
SKU: SP-9781612124254
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