Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes

Fermented Vegetables, the go-to reference for fermentation, has been updated with new techniques and 65 new recipes, while also minimizing the use of animal products and alcohol. It includes 8 new fruit and vegetable entries and 12 new profiles, featuring producers from around the world. The science of gut health has been updated to reflect the latest research.

Format: Paperback / softback
Length: 440 pages
Publication date: 02 May 2024
Publisher: Workman Publishing

Fermented Vegetables, first published in 2014, has sparked a growing enthusiasm for fermentation due to ongoing research into the importance of gut health. Unlike other food preservation methods, fermenting not only enhances gut health but also adds unique flavors to everyday dishes. Kirsten and Christopher Shockey, two of the most respected teachers in the fermentation movement, have been instrumental in its growth. The second edition of the book, which builds on the success of the first, offers new techniques such as using Japanese pickle beds and transforming ferments into seasoning pastes and powders. It includes 65 new recipes, revised recipes that minimize the use of animal products and alcohol, and 8 new fruit and vegetable entries, as well as 12 new profiles featuring producers from around the world. Additionally, all information about the science of gut health has been updated to reflect the significant advancements made in research over the past decade.

Weight: 1102g
Dimension: 204 x 229 x 26 (mm)
ISBN-13: 9781635865394