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Fermented Vegetables Recipe Book

Fermented Vegetables Recipe Book
chef-hat Recipes
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SKU: GQ427
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  • Lacto-fermentation preservation method
  • In-depth, step-by-step instructions
  • 120+ creative recipes for 64 vegetables
  • Beautiful step-by-step photos
  • Engaging writing style


Fermented Vegetables Recipe Book

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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.


Book Chapters

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 Sauerkraut
  • 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
  • Foraged Vegetables
  • Fruits
  • 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
  • Dessert: Really?

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Brand Workman Publishing
Width 8"
Depth .87"
Height 9"
Page Count 376
Binding Perfect
Cover Softcover
ISBN 9781612124254
Origin USA


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