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.
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| Main Authors: | , |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
North Adams, MA :
Storey Publishing,
[2014]
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| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | ocn863195063 | ||
| 003 | OCoLC | ||
| 005 | 20210403170000.0 | ||
| 008 | 140611s2014 mau b 001 0 eng | ||
| 010 | |a 2014020893 | ||
| 019 | |a 863201318 |a 892065434 | ||
| 020 | |a 9781612124254 |q (paperback) | ||
| 020 | |a 1612124259 |q (paperback) | ||
| 020 | |z 9781612124261 |q (ebook) | ||
| 035 | |a (OCoLC)863195063 |z (OCoLC)863201318 |z (OCoLC)892065434 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d IG# |d BTCTA |d BDX |d YDXCP |d OCLCF |d S1C |d MEA |d ILC |d Z45 |d XFG |d KK2 |d SFR |d CHILD |d TCJ |d OCLCQ |d GRC |d OCLCO |d OCL |d OCLCQ |d LKC |d OCLCO |d NZBAL |d OCLCO |d NZHWP |d OCLCO |d OCLCQ |d PCB | ||
| 042 | |a pcc | ||
| 050 | 0 | 0 | |a TX612.V4 |b S47 2014 |
| 082 | 0 | 0 | |a 664/.024 |2 23 |
| 100 | 1 | |a Shockey, Kirsten, |e author. | |
| 245 | 1 | 0 | |a Fermented vegetables : |b creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes / |c Kirsten K. Shockey & Christopher Shockey ; photography by Erin Kunkel. |
| 264 | 1 | |a North Adams, MA : |b Storey Publishing, |c [2014] | |
| 300 | |a 375 pages ; |c 23 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 504 | |a Includes bibliographical references (pages 360-368) and index. | ||
| 505 | 0 | 0 | |t Why we ferment -- |t Dipping into the brine: fermentation fundamentals -- |t Mastering the basics: kraut, condiments, pickles, and kimchi -- |t In the crock: fermenting vegetables A to Z -- |t On the plate. |
| 520 | |a 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. | ||
| 650 | 0 | |a Fermented foods. | |
| 650 | 0 | |a Vegetables |x Preservation. | |
| 650 | 0 | |a Canning and preserving. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 700 | 1 | |a Shockey, Christopher, |e author. | |
| 994 | |a C0 |b PCB | ||
| 949 | |a schlow |b SANON |c 664.024 SHO |d i |e 39635104191396 |f 698362 |g ddc |j 03/23/2021 | ||
| 999 | |a 457170 | ||
