Fermented Vegetables

Kirsten and Christopher Shockey tackle a rarely explored facet of the culinary arts in Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. This well written instructional guides readers through the basics of lacto-fermentation, an ancient preservation technique that retains nutrients and promotes healthy bacterias along with huge flavor development. After teaching the lessons of sauerkraut, brine pickles, kimchee and condiments the authors use the same principles in over 60 variations for farmed and foraged vegetables and fruits. This is a very interesting read for the adventurous and health conscious cooking enthusiast or cutting edge chef! Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes By Kirsten K. Shockey, Christopher Shockey. Published by Storey Publishing, LLC. Softcover. 376 Pages.