Formats and Prices
- Trade Paperback $24.95 $30.95 CAD
- 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.
"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