Fermented vegetables creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes
A classic preserving method, the fermentation process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. The Shockeys show you the techniques, and then help you explore how to apply these simple skills to fresh vegetables, herbs, and even a few fruits.
| Main Authors: | , |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
North Adams, MA :
Storey Publishing,
[2014]
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| Subjects: | |
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| Summary: | A classic preserving method, the fermentation process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. The Shockeys show you the techniques, and then help you explore how to apply these simple skills to fresh vegetables, herbs, and even a few fruits. |
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| Physical Description: | 375 pages ; 23 cm |
| Bibliography: | Includes bibliographical references (pages 360-368) and index. |
| ISBN: | 9781612124254 1612124259 |
| Author Notes: | Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking , Miso, 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. Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking , Miso, Tempeh, Natto & Other Tasty Ferments , Fiery Ferments , and the best-selling Fermented Vegetables . The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon. |
