This was such an interesting read, and I learned so much! I am beyond excited to try these techniques out this summer with all the farmers' market abundance I find! This book was published 10 years ago but has been updated to reflect new knowledge!

I love a good pickle, and as I am well versed in quick pickles, I was a little nervous to do my own Fermentation. I was afraid that I could make my family sick with my inexperience. Though, after reading through this, it seems even simpler than canning. This also makes me nervous, lol. My grandmother and I love sauerkruat, so I am super excited to make it with her this summer.

Not only did I think this was super out of my wheelhouse, but i thought I was going to need to invest in tools like special jars to do it. This just isn't the case. You can use jars you already have on hand. The most important thing is to make sure your vegetables are covered with brine, and if you have a lid, make sure to burp!

This had so many tips and tricks along with visual aids and recipes! The writing was easy to understand and educated the reader on why things work the way they do. I feel like this is all incompassing for a newbie at Fermentation, and if it's something you are interested in, I highly recommend this book!

A really interesting read. The author's tone and phrasing makes for a very welcoming read. Almost encouraging you to read more just from their clear passion about fermented foods.

I really loved the introduction chapters that explained fermenting, why to ferment, how to, when to, etc. I really encourages the reader to just give it a go.

This book covers so many things I feel reviewing each bit a tad redundant. But I also don't want to look like I just read the first bit and skipped the rest. I didn't. Honest.

Basically I found is a well-paced, easy to read book that truly does encourage the reader to just give it a go. And it's not just one person telling you things about fermenting, it's a community within a book saying give it a go.

I think I'll start small next summer (end of year, Australian summer) and try my hand at pickled cucumbers. But that's as far as I dare for now.

I see "Fermented Vegetables" becoming one of those kitchen bibles I'd turn to again and again. Let it help me build my courage at givjng fermenting a go, and grow with the skills it has in place.

Seriously good read, highly recommend to anyone interested in home perserving good food.

If so good, why only 4 stars? Histamines! A bane of mine. I have various food intolerances and juggle them accordingly. As much as I love fermented food options, they rarely love me back. I'm half German and can rarely eat saurkraut. It's a torment, but maybe making my own with help from "Fermented Vegetables" will help!

Thank you for allowing me to read an ARC. Great book.

I enjoyed this book. I like the structure of the book. I was able to read the important information needed to start fermenting and look up specific topics of interest. My one area of concern is that I felt like the book assumes the reader either has knowledge already or is quite self-confident in the kitchen. After reading this book I realized I probably need a class where I can interact with the teacher until I gain more confidence and then this book will make more sense to me. That being said, there are lots of ideas in this book that seem like they'd be something I would enjoy. I am looking forward to the learning process!

The 10th Anniversary Edition of Fermented Vegetables, by Kirsten K. Shockey and Christopher Shockey, is an updated and expanded version of the original and follows strongly in its footsteps. It is broken down into clear sections. 'Fermentation Fundamentals' starts us off with the history and science of fermentation and what we need to get started. 'Mastering the Basics' covers a number of techniques including wet and dry brining, tsukemono and making kimchi. 'In the Crock' is the meat of the book, if you'll excuse the analogy, offering an A-Z listing of vegetables and fruits with recipes specific to each. Finally, 'On the Plate' is a collection of recipes for incorporating fermented foods into meals. The tenth-anniversary edition fills these sections with new recipes and techniques, making it an essential cookbook even for those who own the original edition (or perhaps *especially* for those who own the original). With 65 new recipes, new fermentation techniques and a strong focus on global foods, I was immediately excited to start trying things out.

With a review copy of the ebook, I was easily able to get started. I am particularly grateful that Storey Publishing made the review copy available six months in advance, so that I could have time to find out how my vegetables turned out before reviewing.

The photographs are fantastic, the recipes are very clear and there's plenty of opportunity for experimentation and modification.

I made the hot sauce, which I loved, and the Japanese fermented cabbage, which I now serve a few bits of with many different dishes. The turmeric pepper kraut is beautiful. There's a recommendation to put a slice of horseradish into other brines which is such a great idea and I've upped the flavour factor on many store-bought pickles by doing just this.

I made the hot sauce, which I loved, and the Japanese fermented cabbage, which I now serve a few bits of with many different dishes. The tumeric pepper kraut is beautiful. There's a recommendation to put a slice of horseradish into other brines which is such a great idea and I've upped the flavour factor on a number of jars by doing jut this.

I particularly like the repeated encouragement to experiment. Many vegetable listings have an additional "Create Your Own Recipes" section with ideas on how you could take things one step further.

I particularly like the repeated encouragement to experiment. Many sections have a "Create Your Own Recipes" section with ideas on how you could take things one step further.

Most measurements are given by vegetable, but where American measures are used (cups of carrots, tablespoons of butter), the recipes also offers the weight in grams. Only large measurements of liquid were given in gallons with no liter equivalent.

Although I remain unconvinced by the idea of Chocolate Sauerkraut Cake, the recipes at the end were very interesting, easy to follow, from all over the world, and inspiring.

The appendix, scum, is a useful explanation of what you should and shouldn't expect with a collection of photographs to help you work out if your brine is unsafe. This section also offers advice as to how to avoid these problems.

My only caveat is that I would recommend buying this book as a paperback rather than e-book, as many of the recipes build upon other recipes, so you need to go back and forth to get all the details. This makes sense where the initial instructions are the same, but isn't quite so easy on an e-book reader.

Thank you to @Story Publishing and NetGalley for the review copy. I'm more than happy to recommend this book to everyone from first-timers to frequent fermenters.

If this doesn't make you want to try to pickle every vegetable in the grocery story, I don't know what else would. Recipes are accessible and easy to follow. I like how there were tips across multiple skill levels. If you are just starting out there are great details and advice in here for specific recipes and uses. If you are more advanced, the book opens with general advise that can allow you to conduct your own fermentation experiments. Anyone who has a home garden that somehow turns out way more veggies than they can eat will appreciate this.

This book is very informative and in depth and covers everything one would need to know about fermenting vegetables. I was very interested about fermentation when I read the blurb about this book and was very happy when my request was approved. Stomach heath is one of the things that I research the most and this book actually has a ton of information that you need in order to enjoy the benefits that vegetables actually carry. Then, just when you think you have learned a lot, it gives you so many recipes that incorporate the fermented vegetables that you made. You actually will not believe how many recipes there are. I tried quite a few and loved the ones I tried. if you are looking to try your hand at fermenting vegetables, then you really need to read this book. You will certainly learn a ton of information about fermentation and recipes to show off your hard work.

Thank you to the publisher, author and to Goodreads for giving me the opportunity to read this book in exchange for my honest and unbiased review.

If you could only have one book on fermenting, this should be it. Comprehensive, clear instructions, and a massive range of recipes… Really impressive.

Fermented Vegetables, 10th Anniversary Edition is an updated and reformatted 2nd edition of the classic volume by Kirsten & Christopher Shockey. Released 16th April 2024 by Hachette on their Storey imprint, it's an encyclopedic 440 pages and is available in paperback and ebook formats.

This is a truly encyclopedic volume. Everything from arugula to zucchini is covered. The authors have included a deep dive into microbes and fermentation which can be pored over -or- skipped straight to the recipes (and they are legion). The layout is logical and easy to use. Information is arranged with page numbers by type of vegetable in the frontspiece, as well as by thematic chapter: introduction (brines, tools, etc), basics (kraut, condiments, tsukemono, pickles, and kimchi), an A to Z listing of vegetables to pickle and ferment, and sample meal ideas to use the ferments (including breakfast to dessert (!! yes, really)).

The volume is beautifully photographed throughout and the photos are clear and easy to understand. Recipe ingredients are mostly relatively easy to source at any well stocked grocery store in North America. The recipes are written with an introduction and description, ingredients in a bullet list, and followed by step-by-step preparation instructions. Measurements are given in imperial (American) units, with metric units in parentheses (yay!).

This is an encyclopedia and reference and belongs on every kitchen shelf. It's also a very *useful* volume full of delicious healthy recipes.

Five stars. This would be an excellent choice for public library, homesteader/smallholder, home cook, as well as for gift giving. It's a definitive reference classic.

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

This guide to fermenting vegetables is filled with interesting techniques and amazing recipes. It is extensive, detailed, and incredibly informative. Fermented Vegetables, 10th Anniversary Edition is perfect for anyone looking to delve into the world of fermentation, expand their fermentation techniques, or incorporate fermented veggies into their meals.

Informational and extremely readable! I've been very into eating fermented foods for the past few years (Kefir, Kimchi, Tempeh, and Sourdough bread are regulars at our house). For as much as I've enjoyed these foods, I knew very little about what made them special. This book is a deep dive into the process, the wonder, and the excitement that is fermentation. This most recent edition includes new insights (with a focus on cultural/historical contexts), as well as easy-for-beginner recipes! I finished this book not only feeling inspired to try these techniques for myself, but with a greater appreciation for the delicate balance this process assumes while giving us a healthier microbiome!

Thank you to NetGalley and Storey Publishing for the advanced copy. Thoroughly enjoyed it!

A fantastic addition to the kitchen library. Fermentation has gotten so much good press lately for health, flavor, and more so its no surprise Shockey's book is still well loved a decade later.
Beautiful pictures, easy to understand and fun to make recipes, and more.

One of the bibles of fermentation, updated with even more recipes added. I love the variety of foods included, especially wild ones like dandelions, burdock and lambs quarters. They cover everything you could possibly want to know. I wish there were photos for every recipe but this book is over 400 pages and I get that it’s asking a lot. Well recommended.

I read a temporary digital copy of this book for review.

Nice to get an update of this classic with today's look. This is a book I'd pass to my husband, who likes pickles and vinegar-based foods.

The reasons for fermenting (gut health for one!), the methods, and the instructions - they're all here, wedged between photos to document the processes.

If you think you'd like to do some canning, need to add fermented foods to your diet, or just want to learn something new, grab it for your kitchen bookshelf.

Definitely going to be buying! I've been doing a lot of research into fermented foods and the benefits on them in your gut, and the link between gut health and the clarity of your skin. I really like the amount of recipes this has, and the information it provides.

Everything a person needs to get started fermenting--and more. When I first started looking into fermenting my own foods, I was met with very little information outside how to do sauerkraut and why it is good for your gut. I had decided I wouldn't buy fermentation tools at that time because I didn't know what to do with them. This book explains what the tools are, how to use them, and even gives pictures so that you know what you're buying. It makes the whole process of how to do ferments far less intimidating. It also goes way beyond sauerkraut--so many recipes!! As a visual learner, the pictures really helped in understanding what everything should look like at each stage.

If you have ever had any inkling that you would want to ferment your own foods then this is THE book to help you do it.

I have read about the benefits of eating fermented vegetable but I have never tried making this myself. I would not know where to start and how it works. So when I saw this book, it tickled my interest to learn about something I know absolutely nothing about.
And that was indeed quite a learning experience!

This books is a treasure trove on the topic. You will learn absolutely everything there is to know about fermenting. It starts with the basics of what fermenting is, what is the science and the health benefits. You will learn about the tools and pots you will need and how they work. All the basics are detailed, sauerkraut, dry brining, pickling, miso and tsukemono and all the basics about storage and what to do when your experiments go wrong. The book then offers a whole range of ideas for many different vegetables, so there is enough there to cover your favorite veggies. To round it all off, recipes are provided in a closing part of the book.

There are many good illustrations, especially photos of how things should look like or not. The conversion tables and the pages for taking notes are a useful touch, as well as the additional resources.

To be honest, it all still sounds a bit too much time and work for me but I have learned a lot in this book and I will never look at sauerkraut in the same way ever again. But if you want to experiment with fermenting, or even become an expert at it, then I am sure you will love this book.

As someone very new to fermenting I found this very helpful with a good range of recipes. There are plenty of photos to help guide the reader through each step. It definitely makes fermenting feel very approachable to a wide range of people.

A large (400+ pages), detailed book packed full of everything you could ever possibly want to know about fermenting your own food. Recipes are in US Imperial units but do have metric equivalents included. The basic technique guides have photo illustrations but the recipes don't. A great reference book with masses of recipes for 72 different fermented fruits, vegetables and herbs.

Amazing, the perfect addition to any kitchen library. Lots of great recipes and very in depth explanations on the science behind pickling. I know this book will be a staple in my future cooking adventures.

Wow! This book is just packed with amazingness! I learned so much and I know I will go back to it again and again. It is such a good resource with great recipes and enough information to inspire me to also create some of my own recipes. Highly recommend this for anyone looking to learn more about how to ferment as well as the benefits of fermenting!

I received a complimentary electronic copy of this book from NetGalley. I plan to buy my own physical copy when it comes out because it is one I'll want to return to again and again!