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This updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes. Since the first edition of
Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over—in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers.
Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys’ authority, are a winning combination.
The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.
List of contents
Why We Still Ferment
PART 1 Dipping into the Brine:
Fermentation Fundamentals 1 Back to the Future: Vegetable Fermentation as Preservation
2 The Inner Life of Pickling: The Science behind Vegetable Fermentation
3 Crocks and Rocks: The Tools of the Trade
PART 2 Mastering the Basics: Kraut, Condiments, Tsukemono, Pickles, and Kimchi 4 Mastering Sauerkraut
5 Mastering Condiments: Dry Brining Techniques
6 Mastering Tsukemono and Pickling Beds
7 Mastering Brine Pickling
8 Mastering Kimchi Basics
9 Practical Matters: Storage and Troubleshooting
PART 3 In the Crock: Fermenting from A to Z Artichokes
Arugula
Asparagus
Avocados
Basil
Beans, Green
Beets
Broccoli
Brussels Sprouts
Burdock (Gobo)
Cabbage, Green and Savoy
Cabbage, Napa or Chinese
Cabbage, Red
Carrots
Cauliflower
Celeriac
Celery
Chard
Cilantro (Coriander)
Citrus Fruits
Collard Greens
Corn
Cranberries
Cucumbers
Dandelions
Eggplant
Escarole
Fennel
Flowers
Garlic
Garlic Scapes
Ginger
Grape Leaves
Herbs
Horseradish
Jicama
Kale
Kohlrabi
Lamb’s-Quarters
Leeks
Mango, Green and Unripe
Mushrooms
Mustard Greens and Seeds
Nettles
Okahijiki Greens (Saltwort)
Okra
Olives
Onions
Pak Choi (Bok Choy)
Parsley
Parsnips
Peas
Peppers
Plums
Potatoes, Sweet
Potatoes, White
Radicchio
Radishes
Rapini (Broccoli Rabe)
Rhubarb
Rutabaga
Scallions
Shiso
Spinach
Sunchokes
Tomatillos
Tomatoes
Turmeric
Turnips
Watermelon
Winter Squash
Zucchini and Other Summer Squash
PART 4 On the Plate: Incorporating Fermented Foods into Your Daily Meals 10 Breakfast: Culture for the Gutsy
11 Snacks: A Pickle a Day Keeps the Doctor Away
12 Lunch: Ferments on the Go
13 Dinner: Brine and Dine
14 Dessert: Really?
Appendix: Scum—The Good, the Bad, and the Ugly
Resources
Endnotes
Bibliography
Metric Conversion Charts
Acknowledgments
Index
About the author
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.
Summary
A full update and revision of the bestselling guide to fermenting vegetables (178,000 copies in print), with 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.
Foreword
A full update and revision of the bestselling guide to fermenting vegetables (178,000 copies in print), with 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.
