{"product_id":"fermented-vegetables-creative-recipes-for-fermenting-64-vegetables-herbs-in-krauts-kimchis-brined-pickles-chutneys-relishes-pastes","title":"Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables \u0026 Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes \u0026 Pastes","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e Kirsten K. Shockey is the author of \u003ci\u003eHomebrewed Vinegar\u003c\/i\u003e and the coauthor, with her husband, Christopher Shockey, of \u003ci\u003eThe Big Book of Cidermaking\u003c\/i\u003e, \u003ci\u003eMiso, Tempeh, Natto \u0026amp; Other Tasty Ferments\u003c\/i\u003e, \u003ci\u003eFiery Ferments\u003c\/i\u003e, and the best-selling \u003ci\u003eFermented Vegetables\u003c\/i\u003e. 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. \u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eChristopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of \u003ci\u003eThe Big Book of Cidermaking\u003c\/i\u003e, \u003ci\u003eMiso, Tempeh, Natto \u0026amp; Other Tasty Ferments\u003c\/i\u003e, \u003ci\u003eFiery Ferments\u003c\/i\u003e, and the best-selling \u003ci\u003eFermented Vegetables\u003c\/i\u003e. 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"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!\"\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Such good information and so much of it!\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references (pages 360-368) and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tKirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in \n\u003ci\u003e\u003cb\u003e Fermented Vegetables\u003c\/b\u003e\u003c\/i\u003e. 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. \"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Such good information and so much of it!\"--Deborah Madison, author of Vegetable Literacy\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in \n\u003ci\u003e\u003cb\u003e Fermented Vegetables\u003c\/b\u003e\u003c\/i\u003e. 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\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eCommendation Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWhy We Ferment \n\u003cp\u003e\u003c\/p\u003e PART 1 Dipping into the Brine: Fermentation Fundamentals \n\u003cp\u003e\u003c\/p\u003e CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation \n\u003cbr\u003e CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation \n\u003cp\u003e\u003c\/p\u003e CHAPTER 3 Crocks and Rocks: The Tools of the Trade PART 2 Mastering the Basics: Kraut, Condiments, Pickles, and Kimchi \n\u003cp\u003e\u003c\/p\u003e CHAPTER 4 Mastering Sauerkraut \n\u003cp\u003e\u003c\/p\u003e CHAPTER 5 Mastering Condiments: Variations on Kraut \n\u003cp\u003e\u003c\/p\u003e CHAPTER 6 Mastering Brine Pickling \n\u003cp\u003e\u003c\/p\u003e CHAPTER 7 Mastering Kimchi Basics \n\u003cp\u003e\u003c\/p\u003e CHAPTER 8 Practical Matters: Storage and Troubleshooting \n\u003cp\u003e\u003c\/p\u003e PART 3 In the Crock: Fermenting Vegetables A to Z \n\u003cp\u003e\u003c\/p\u003e Garden Vegetables and Herbs \n\u003cp\u003e\u003c\/p\u003e Arugula Asparagus \n\u003cbr\u003e Basil \n\u003cbr\u003e Beans, Green \n\u003cbr\u003e Beets \n\u003cbr\u003e Broccoli \n\u003cbr\u003e Brussels Sprouts \n\u003cbr\u003e Burdock (Gobo) \n\u003cbr\u003e Cabbage, Green and Savoy \n\u003cbr\u003e Cabbage, Napa or Chinese \n\u003cbr\u003e Cabbage, Red \n\u003cbr\u003e Carrots \n\u003cbr\u003e Cauliflower \n\u003cbr\u003e Celeriac \n\u003cbr\u003e Celery \n\u003cbr\u003e Chard \n\u003cbr\u003e Cilantro (Coriander) \n\u003cbr\u003e Collard Greens \n\u003cbr\u003e Corn \n\u003cbr\u003e Cucumbers \n\u003cbr\u003e Eggplant \n\u003cbr\u003e Escarole \n\u003cbr\u003e Fennel \n\u003cbr\u003e Garlic \n\u003cbr\u003e Garlic Scapes \n\u003cbr\u003e Grape Leaves \n\u003cbr\u003e Horseradish \n\u003cbr\u003e Jicama \n\u003cbr\u003e Kohlrabi \n\u003cbr\u003e Leeks \n\u003cbr\u003e Mushrooms \n\u003cbr\u003e Mustard Greens \n\u003cbr\u003e Okahijiki Greens (Saltwort) \n\u003cbr\u003e Okra \n\u003cbr\u003e Onions \n\u003cbr\u003e Pak Choi (Bok Choy) \n\u003cbr\u003e Parsley \n\u003cbr\u003e Parsnips \n\u003cbr\u003e Peas \n\u003cbr\u003e Peppers \n\u003cbr\u003e Radicchio \n\u003cbr\u003e Radishes \n\u003cbr\u003e Rapini (Broccoli Rabe) \n\u003cbr\u003e Rhubarb \n\u003cbr\u003e Rutabaga \n\u003cbr\u003e Scallions (Green Onions) \n\u003cbr\u003e Shiso \n\u003cbr\u003e Spinach \n\u003cbr\u003e Sunchokes \n\u003cbr\u003e Sweet Potatoes \n\u003cbr\u003e Tomatillos \n\u003cbr\u003e Tomatoes \n\u003cbr\u003e Turmeric \n\u003cbr\u003e Turnips \n\u003cbr\u003e Winter Squash \n\u003cbr\u003e Zucchini and Other Summer Squash \n\u003cp\u003e\u003c\/p\u003e Foraged Vegetables \n\u003cp\u003e\u003c\/p\u003e Dandelion Flowers, Leaves, and Roots \n\u003cbr\u003e Lamb's-Quarters \n\u003cbr\u003e Nettles \n\u003cbr\u003e Ramps \n\u003cbr\u003e Watercress \n\u003cp\u003e\u003c\/p\u003e Fruits \n\u003cbr\u003e Apples Citrus Fruits \n\u003cbr\u003e Cranberries \n\u003cp\u003e\u003c\/p\u003e PART 4 On the Plate \n\u003cbr\u003e CHAPTER 9 Breakfast: Culture for the Gutsy \n\u003cp\u003e\u003c\/p\u003e CHAPTER 10 Snacks: A Pickle a Day Keeps the Doctor Away \n\u003cp\u003e\u003c\/p\u003e CHAPTER 11 Lunch: Ferments on the Go \n\u003cp\u003e\u003c\/p\u003e CHAPTER 12 Happy Hour: Crocktails \n\u003cp\u003e\u003c\/p\u003e CHAPTER 13 Dinner: Brine and Dine \n\u003cp\u003e\u003c\/p\u003e CHAPTER 14 Dessert: Really? \n\u003cp\u003e\u003c\/p\u003e Appendix: Scum - The Good, the Bad, and the Ugly \n\u003cp\u003e\u003c\/p\u003e Resources \n\u003cp\u003e\u003c\/p\u003e Bibliography \n\u003cp\u003e\u003c\/p\u003e Acknowledgments \n\u003cp\u003e\u003c\/p\u003e Index\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eJacket Description\/Back\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tEat Live Foods! \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section.\"-- \n\u003cb\u003eSandor Ellix Katz, Fermentation Revivalist and author of The Art of Fermentation\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in \n\u003ci\u003e\u003cb\u003e Fermented Vegetables\u003c\/b\u003e\u003c\/i\u003e. 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.\"-- \n\u003cb\u003eSally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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. \"-- \n\u003cb\u003eGabriel Rucker, chef\/owner Le Pigeon restaurant, Portland Oregon and author of Le Pigeon: Cooking at the Dirty Bird\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Such good information and so much of it!\"-- \n\u003cb\u003eDeborah Madison, author of Vegetable Literacy\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eMaster 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 08\/01\/2014 pg. 117 (EAN 9781612124254, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eShockey, Kirsten K\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eKirsten K. Shockey is the author of \u003ci\u003eHomebrewed Vinegar\u003c\/i\u003e and the coauthor, with her husband, Christopher Shockey, of \u003ci\u003eThe Big Book of Cidermaking\u003c\/i\u003e, \u003ci\u003eMiso, Tempeh, Natto \u0026amp; Other Tasty Ferments\u003c\/i\u003e, \u003ci\u003eFiery Ferments\u003c\/i\u003e, and the best-selling \u003ci\u003eFermented Vegetables\u003c\/i\u003e. 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eShockey, Christopher\u003cbr\u003e\n\u003cp\u003eChristopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of \u003ci\u003eThe Big Book of Cidermaking\u003c\/i\u003e, \u003ci\u003eMiso, Tempeh, Natto \u0026amp; Other Tasty Ferments\u003c\/i\u003e, \u003ci\u003eFiery Ferments\u003c\/i\u003e, and the best-selling \u003ci\u003eFermented Vegetables\u003c\/i\u003e. 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Shockey, Kirsten K\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Storey Publishing\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2014-10-07\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|Canning \u0026amp; Preserving|Cooking|Specific Ingredients|Vegetables|House \u0026amp; Home|Sustainable Living\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.13 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781612124254\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781612124254\u003c\/p\u003e","brand":"Storey Publishing","offers":[{"title":"Default Title","offer_id":52147167199513,"sku":"SP-9781612124254","price":34.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9781612124254_spiral.png?v=1774158630","url":"https:\/\/westbindery.com\/products\/fermented-vegetables-creative-recipes-for-fermenting-64-vegetables-herbs-in-krauts-kimchis-brined-pickles-chutneys-relishes-pastes","provider":"West Bindery","version":"1.0","type":"link"}