Fermented Vegetables
By Kirsten K. Shockey and Christopher Shockey
Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments. Explore how to apply these simple skills to ferment with more than 60 fresh vegetables, herbs and even a few fruits.
- Learn about the fundamentals of fermentation.
- Master the basics of making pickles, kimchi, and sauerkraut.
- Fermenting vegetables from A to Z.
- Lot’s more information about fermenting.
Softcover. 375 pages. Storey Publishing 2014.
