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!

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

Fermented Vegetables has a lot of information and recipes on vegetable fermentation that most cookbooks do not cover. It is a good cookbook for new ideas on fermentation as they have recipes like Nukadoko and lactose-fermented ranch. Some of the recipes have pictures to demonstrate the fermentation process which is very helpful. The sections are part 1: dipping into the brine, part 2: mastering the basics, Part 3: in the crock, and Part 4: on the plate. The first part dipping into the brine focuses on the science of fermentation heavily and the different materials needed. Personally, I think it is a lot of information especially as there is even more information given in the other sections on the fermentation process. I know it is a complex process, but it is a lot for me. The actual recipes are helpful and have lovely photos attached. I thoroughly enjoyed part 3 and 4 but I would not be enjoying the first two parts to their full.

Amazing! This book is like a master class on fermentation. I was pleasantly surprised and a bit in awe of how thoroughly the Shockeys covered all things fermentation related. The recipes are fantastic and I was pleasantly surprised by the diversity of things that can be fermented—like herbs. Who knew?!

This is indeed a tome of learning—from the science, to the methods, to the recipes. An invaluable kitchen resource.

This was a very fun book too read through. The pictures are great and the recipes are too notch. I look forward to trying few

After more than a decade of producing fermented vegetables and teaching how to ferment them, the Shockeys’ vast knowledge on the subject shows in this 10th Anniversary edition of their book. It is chock-full of information, instructions and recipes. A final chapter presents ways you can add these fermented goodies into your breakfast, lunch, dinner or even as a snack. I can’t wait to make that garlic paste that promises to keep in the fridge for a year because I hate to peel and chop garlic whenever I cook.

Excellent book, very well written and interspersed with beautiful photographs, this looks like a must-have for the person who wants to preserve their vegetables in a most delicious way.

A hearty 5 stars.

This book is amazing. It iterates quick well on the previous version. The recipes are easy to understand and generally work every time.

This is an excellent primer for beginners and seasoned fermenters alike. It's approachably written and laid out with plenty of step-by-step guidance to allow a beginning fermenter to feel at ease. A perfect book for gifting or for someone looking for a one-stop tutorial on all things home-fermentation. Even if you're only interested in making pickles the authors' enthusiasm will end up encouraging you to face down the task of making many other fermented foods to the delight of your tastebuds and your gut microbiome.

This book is like taking a masterclass on fermentation. The knowledge offered up is so vast and so complete.
The book starts off with going over different techniques for fermentation from around the world with instructions.

I made my own sauerkraut from the instructions in the first half of the book. It was my first time making sauerkraut and it came out beautifully. I was so impressed with the flavor and crunch. It tastes as good as the expensive store bought stuff.

The second part of the book is an A to Z guide to fermenting vegetables that is so thorough. They have recipes for things I never thought could be fermented, like basil leaves.

Amazing resource, highly recommend.

Science, history, tools, and recipes - all you need to start your own fermenting! This book includes fermentation in a variety of food cultures.

Loved this book so much! Easy to understand and has tips and recipes for practically every kind of vegetable! I read through this as an ebook and liked it so much I bought a paper copy.

I've been a fan of Shockey for a long time, and I really enjoyed this 10th Anniversary Edition of their work around fermentation. A great book with wonderful photos!

I want to thank the publisher and NetGalley for giving me the opportunity to read and review this book.

This book I found very informative. Recently and my husband made a decision to save up the money get some property and live off grid and this right here in this book is one thing I want to learn to do…I truly loved how the writers showed how to ferment then they showed how to make different things with some of the fermented things…I truly did enjoy this book and all the information it gave.

Discover the fantastic world of fermenting veggies with this detailed primer. It starts by explaining the tools and steps you need, making it easy to get started. The book is packed with a multitude of recipes for fermenting vegetables, and there are even tasty ideas for incorporating them into your meals. Happy fermenting!

Fermented Vegetables, 10th Anniversary Edition is a must-have for food enthusiasts and health-conscious individuals. Sandor Katz's expertise and passion for fermentation shine through in this updated edition, offering accessible, step-by-step instructions and a wide range of delicious recipes, from classic sauerkraut to exotic kimchi variations. Beyond recipes, Katz explores the history, culture, and nutritional benefits of fermented foods, making this book an educational journey and an essential resource for both beginners and experienced fermenters. It's a timeless guide that empowers readers to embrace the world of fermentation, enhance their culinary repertoire, and prioritize gut health in one comprehensive package.

The thing that surprised me the most with this book, was the sheer depth that it went into with fermentation. It was amazing the detail that was used to describe things for the reader. If you're interested in fermentation, get this book. You won't be disappointed.

An excellent book for stalwart and beginner alike. It begins with a lengthy section on the science and benefits of fermentation, moves on to practicalities, and then finally, recipes. All of the sections are covered by beautiful artwork to demonstrate the author's point and bring the words to life for the reader. I fully intend to buy a hard copy of this book as I think it is something that I would refer to often and even just read for pleasure.

Thanks to Netgalley and the publisher for access to this Arc in exchange for my honest review.
I started to look up ways to influence my health better and fermented foods were at the top of my list of things to try. This book has so many recipes to try I don't know where to start but I'm excited to try the sauerkraut recipes and trying to make the kimchi. The instructions are clear and easy to understand. I can't wait to buy the physical copy for my collection.

A vegetable - fermenting bible for today, packed with beautiful pictures, comprehensive information, recipes, tips and clarifications. A must for any fermenter's kitchen!