Fermented Vegetables by Kirsten K. Shockley & Christopher Shockley
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, and then explore how to apply those simple skills to fermenting with more than 60 fresh vegetables, herbs, and even a few fruits.
In addition to 140 recipes and suggestions for an intriguing array of ferments, you’ll find delicious recipes that bring your creations to the table as part of any meal.
Published in 2014 - 375 pages
Cover Size: 9” L x 8” W
This is a new item.