Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
By Kirsten K. Shockey, Christopher Shockey, Paperback, 376 Pages.
Discover just how easy it can be to make your own fermented foods with this in-depth, creative, and healthy guide. Includes instructions for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. Delicious recipes include pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. Many of them can be made in small batches — even just a single pint.