Fiery Ferments

70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

Contributors

By Kirsten K. Shockey

By Christopher Shockey

Foreword by Darra Goldstein

Formats and Prices

Price

$24.95

Price

$33.95 CAD

Format

Format:

  1. Trade Paperback $24.95 $33.95 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 May 30, 2017. This date is subject to change due to shipping delays beyond our control.

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

  • “This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and — most especially — delicious for everyone!”
    — Amanda Blake Soule, editor of Taproot magazine

    “This colorful and adventurous book challenges you to move your cooking in a new, spicy dimension.”
    — Dave DeWitt, a.k.a. the Pope of Peppers, and co-author of The Complete Chile Pepper Book

    “Kirsten and Christopher’s compendium of spicy ferments and methods taught me so much about hot stuff. I can’t wait to share this fabulous resource with those who love turning up the heat.”
    — Kate Payne, author of Hip Girl’s Guide books and blogger

    "Fiery Ferments expertly marries spicy with probiotics. The 70 recipes include both traditional and modern takes, and each comes with its own heat index so you know just what kind of fiery ride you’re in for."
    — Ashley English, author of Handmade Gatherings and A Year of Pies

    A must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a dose of heat.” — Tara Whitsitt, founder of Fermentation on Wheels

    “A worthy, warm, and delicious marriage of fermented and spicy! Like a good hot sauce, its components are in perfect balance: intriguing history and context, practical how-tos, thoroughly researched tips, and inspiring recipes.” — Alex Lewin, author of Real Food Fermentation

On Sale
May 30, 2017
Page Count
272 pages
Publisher
Storey
ISBN-13
9781612127286

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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