Fermented Vegetables

Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

Contributors

By Kirsten K. Shockey

By Christopher Shockey

Formats and Prices

Price

$24.95

Price

$30.95 CAD

Format

Format:

  1. Trade Paperback $24.95 $30.95 CAD
  2. ebook $12.99 $16.99 CAD

This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around October 7, 2014. This date is subject to change due to shipping delays beyond our control.

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.

Genre:

  • "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
  • "Such good information and so much of it!"
    Deborah Madison, author of Vegetable Literacy
  • “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
  • "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

On Sale
Oct 7, 2014
Page Count
376 pages
Publisher
Storey
ISBN-13
9781612124254

Kirsten K. Shockey

Kirsten K. Shockey

About the Author

Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of CidermakingMiso, 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. 

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Christopher Shockey

Christopher Shockey

About the Author

Christopher Shockey and Kirsten K. Shockey are the coauthors of Miso, Tempeh, Natto & Other Tasty FermentsFiery Ferments, and the best-selling Fermented Vegetables. Christopher has years of experience producing ciders from their mountain homestead orchard and is a trained cider maker. The Shockeys got their start fermenting foods more than twenty years ago on their 40-acre hillside smallholding, which grew into their organic food company. When they realized their passion was for the process, they chose to focus on teaching fermentation arts to others. They teach worldwide and host workshops on their homestead in southern Oregon.
 

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