9781612124254

Master the techniques for making sauerkraut, kimchi, pickles, and other savory, probiotic-rich foods in your own kitchen.This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

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. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Why We Ferment

PART 1 Dipping into the Brine: Fermentation Fundamentals

CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation
CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation

CHAPTER 3 Crocks and Rocks: The Tools of the Trade  PART 2 Mastering the Basics: Kraut, Condiments, Pickles, and Kimchi

CHAPTER 4 Mastering Sauerkraut

CHAPTER 5 Mastering Condiments: Variations on Kraut

CHAPTER 6 Mastering Brine Pickling

CHAPTER 7 Mastering Kimchi Basics

CHAPTER 8 Practical Matters: Storage and Troubleshooting

PART 3 In the Crock: Fermenting Vegetables A to Z

Garden Vegetables and Herbs

Arugula Asparagus
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)
Collard Greens
Corn
Cucumbers
Eggplant
Escarole
Fennel
Garlic
Garlic Scapes
Grape Leaves
Horseradish
Jicama
Kohlrabi
Leeks
Mushrooms
Mustard Greens
Okahijiki Greens (Saltwort)
Okra
Onions
Pak Choi (Bok Choy)
Parsley
Parsnips
Peas
Peppers
Radicchio
Radishes
Rapini (Broccoli Rabe)
Rhubarb
Rutabaga
Scallions (Green Onions)
Shiso
Spinach
Sunchokes
Sweet Potatoes
Tomatillos
Tomatoes
Turmeric
Turnips
Winter Squash
Zucchini and Other Summer Squash

Foraged Vegetables

Dandelion Flowers, Leaves, and Roots
Lamb's-Quarters
Nettles
Ramps
Watercress

Fruits
Apples     Citrus Fruits
Cranberries

PART 4 On the Plate
   CHAPTER 9 Breakfast: Culture for the Gutsy

CHAPTER 10 Snacks: A Pickle a Day Keeps the Doctor Away

CHAPTER 11 Lunch: Ferments on the Go

CHAPTER 12 Happy Hour: Crocktails

CHAPTER 13 Dinner: Brine and Dine

CHAPTER 14 Dessert: Really?

Appendix: Scum - The Good, the Bad, and the Ugly

Resources

Bibliography

Acknowledgments

Index

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Fermented Vegetables Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

Fermented Vegetables Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

1612124259

Summary

Author Biography

Table of Contents

Supplemental Materials