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A classic preserving method, the lacto-fermentation process yields nutrient-dense live foods packed with vitamins, minerals, enzymes and probiotic goodness, that are not only good for you, but they taste great too! The method is easy enough for those completely new to the world of fermented food to jump into and enjoy. Fermented foods are a delicious, healthy addition to any diet that are full of nutritious bacteria and probiotics that aid in digestion and boost the immune system. Make lacto-fermentation a part of your kitchen!
Fermented Vegetables includes in-depth instructions for making kimchi, sauerkraut, and pickles and offers more than 120 recipes for fermenting 64 different vegetables, herbs, and even a few fruits. You'll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, healthful, and many of them can be made in small batches—even just a single pint.
This book is a great how-to guide for beginners, and it's also fantastic for those already experienced with lacto-fermentation, as they are likely to be re-inspired, learn new tips and find recipes to prepare again and again.
“I have never before received such prompt service when ordering any item from a company. I placed my order late in the afternoon and had exactly what I ordered in my mailbox less than 48 hours later. It was a pleasure doing business with you.”
– Sue Belair, WI
We especially appreciate the bright, crisp photos and illustrations showing step-by-step instructions, the lively writing style which keeps readers engaged, and the comprehensive alphabetized list of vegetables which allows us to easily find instructions for how to ferment a particular vegetable.
Part 1 Dipping into the Brine: Fermentation Fundamentals
Part 2 Mastering the Basics: Kraut, Condiments, Pickles, & Kimchi
Back to the Future: Vegetable Fermentation as Preservation
The Inner Life of Pickling: The Science behind Vegetable Fermentation
Crocks and Rocks: The Tools of the Trade
Mastering Condiments: Variations on Kraut
Mastering Brine Pickling
Mastering Kimchi Basics
Practical Matters: Storage and Troubleshooting
Part 3 In the Crock: Fermenting Vegetables A to Z
Part 4 On the Plate
Garden Vegetables and Herbs
Breakfast: Culture for the Gutsy
Snacks: A Pickle a Day Keeps the Doctor Away
Lunch: Ferments on the Go
Happy Hour: Crocktails
Dinner: Brine and Dine
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