I wanted to gain the skill of fermentation, but I was nervous about possibly making a mistake and ending up with food poisoning. This book was exactly what I needed.
I love this recipe book so much, because it troubleshoots everything that might cause a problem with your ferments. It explains the pros and cons of various options, equipment, techniques, etc. How to make sure that the salinity is in the best range to prevent spoilage without hindering fermentation. How to choose ingredients that will give you the best results. It has saved me a lot of trial and error.
The authors have extensive experience with making sauerkraut, pickles, etc. They also have experience in teaching these skills. As a result, the book does a wonderful job of explaining everything you need to know. They address the concerns that weigh on the mind of every new "fermentista"; such as, "how can I be sure that the food I've fermented is safe to eat?"
The photographs in the book are excellent. I especially appreciated the "scum gallery" photos that have helped me evaluate what I was seeing in my fermentation jars. SO USEFUL in resolving concerns!
The book is designed to encourage every household to harness the benefits of fermenting food for the family table. The instructions emphasize the simplest and most cost-effective techniques, so that anyone can gain these traditional skills. They also provide useful tips on which foods will blend well together, and how to get the results in flavor and texture that you personally prefer.
I read Sandor Katz' first book, but found it difficult to picture how to emulate, in my own kitchen, the techniques he described. This book makes the deeply nourishing art of fermentation a very attainable skill.
Enjoy fast, free delivery, exclusive deals, and award-winning movies & TV shows with Prime
Try Prime
and start saving today with fast, free delivery
Download the free Kindle app and start reading Kindle books instantly on your smartphone, tablet, or computer - no Kindle device required.
Read instantly on your browser with Kindle for Web.
Using your mobile phone camera - scan the code below and download the Kindle app.
Something went wrong. Please try your request again later.
Book recommendations, author interviews, editors' picks, and more. Read it now
Frequently bought together
$22.32
Get it as soon as Sunday, May 19
In Stock
Total price:
To see our price, add these items to your cart.
Choose items to buy together.
Similar items that may ship from close to you
Page 1 of 1 Start overPage 1 of 1
From the brand
-
-
Whether you're a seasoned fermenter or a novice cook, expert authors including Kirsten K. Shockey, Rosemary Gladstar, and Julia Skinner share knowledge and inspiration to elevate your culinary skills and nourish your body and soul. From mastering the ancient craft of fermentation to exploring the nuances of sourdough bread-making, these cooking and fermenting books offer a holistic approach to culinary wellness.
-
-
The Storey Publishing Herbal Wellness store offers a wide range of herbalism books, by renowned authors like Rosemary Gladstar, that share practical insights and knowledge about maintaining health and facilitating healing with the use of medicinal herbs.
From the Publisher
A Comprehensive Guide to Fermentation
MASTERING THE BASICS: Kraut, Condiments, Pickles, & Kimchi
A clear understanding of the fermentation process is the key to success. Step-by-step directions guide you through the ins and outs of lacto-fermentation, from brine and salt to techniques and seasoning.
FERMENTING VEGETABLES A TO Z
Learn how over 60 different vegetables and herbs perform in the crock. A range of recipes, suggestions, tips, and advice accompanies each vegetable.
COOKING WITH FERMENTS
Fermented foods can be used in meals and beverages. Recipes include Smoky Kraut Quiche, Tempeh Reuben, Pickle in a Blanket, Kimchi Mary, and Sauerkraut Coconut.
Completely Updated 10th Anniversary Edition
- 65 NEW RECIPES
- 4 NEW FERMENTING TECHNIQUES
- 8 NEW FRUITS & VEGETABLES
- 12 NEW PRODUCER PROFILES
- MORE PLANT-BASED DISHES
- ZERO-WASTE FOCUS
With new ideas to inspire even more unique creations in your own kitchen, what will you ferment next?
|
|
|
|
|---|---|---|
|
|
|
|
|
|
|
|
|
|
|---|---|---|---|---|---|
| Fiery Ferments | The Big Book of Kombucha | Miso, Tempeh, Natto & Other Tasty Ferments | Homebrewed Vinegar | The Big Book of Cidermaking | |
| Customer Reviews |
1,132
|
3,772
|
403
|
413
|
292
|
| Price | $16.42 | $17.10 | $22.49 | $14.29 | $23.32 |
| More From Storey Publishing | Fans of fermentation can expand their repertoire with more than 70 recipes for gut-healthy hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. An additional 40 recipes highlight many uses for these hot ferments. | Unlike any other book on the topic, this one-stop reference features dozens of step-by-step photographs, recipes for more than 200 flavor combinations, and an extensive troubleshooting guide for successful home brewing. | Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. | Fermenting expert and best-selling author Kirsten K. Shockey presents a creative and comprehensive guide to making naturally fermented vinegars from a wide variety of ingredients. | The most comprehensive guide to cidermaking available! With clear, expert, step-by-step instructions, you’ll learn all the skills you need to make the cider you like best. |
Reviews with images
Great information on a variety of ferments.
This is a great book. It provides many recipes for all different kinds of ferments with many different kinds of vegetables. Great for the gardener who has excess produce at the end of the year and trying to figure out how to preserve it. Also has great information on techniques and what to look for. Based on the information in this book I have pickled cucumbers, green tomatoes, green beans, and tomatillos. I was thumbing through the book the other day and saw a recipe for rhubarb which I planted ferment next year.
