Fermented Vegetables

By Kirsten K. Shockey and Christopher Shockey

Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments. Explore how to apply these simple skills to ferment with more than 60 fresh vegetables, herbs and even a few fruits.

• Learn about the fundamentals of fermentation.
• Master the basics of making pickles, kimchi, and sauerkraut.
• Fermenting vegetables from A to Z.
• Lot's more information about fermenting.

Softcover. 375 pages. Storey Publishing 2014.

This book serves both beginners learning salt-brine fundamentals and experienced fermenters looking for crop-specific ideas. Readers can use it to plan vessel size, salt measurement, temperature, storage, and ways to use finished ferments. Maintain clean equipment and follow the authors’ process carefully; when a batch develops unexpected color, odor, texture, or mold, consult current food-safety guidance rather than tasting to evaluate it.

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