Fermented vegetables : creative recipes for fermenting 72 vegetables, fruits & herbs in brined pickles, chutneys, kimchis, krauts, pastes & relishes / Kirsten K. Shockey & Christopher Shockey.
Publication Info.
North Adams, MA : Storey Publishing, [2024]
A2024
Copies
Location
Call No.
Status
Southington Library - ON-ORDER (not available yet)
On Order
Edition
10th anniversary edition.
Description
pages cm
Note
A previous edition of this book [2014] was published under the title: Fermented vegetables : creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes.
Bibliography
Includes bibliographical references and index.
Summary
"This new edition of the book builds on the 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"-- Provided by publisher.
