I feel like this author doesn’t come from a culture that regularly pickles or eats pickled foods as a staple. I was confused by the recipes and vegetable selections. There are so many better options out there. I recommend having someone of a different ethnic background, with experience in the variety of spices the world offers, write this book.

I always found fermenting intimidating as I just didn’t know much about it, but in an effort for good gut held I really wanted to give it a go!

I now can make sauerkraut blindfolded and one much better than you can buy. I’ve even made kimchi and pickled cucumber which are both delicious.

I found this books easy to read and follow, the photography throughout is very beautiful and I like that the content is broken up with imagery throughout so it doesn’t feel so overwhelming.

Steps to follow were listed out clearly and I liked that they explained not only what equipment you need, but why and suggestions if you didn’t have something.

I’ll be using this book regularly and I’m pleased to have gotten over my fermenting-fear! It’s much easier than you think once you have the know how, and this book is definitely that!

I'm rather overwhelmed by this book. I was hoping for book that would teach me to make sauerkraut and/or kimchi from red cabbage and then inspire me to branch out into making more fermented products. This is clearly not the book for me as this tome could be titled 'The Ultimate Guide to Fermentation' with every possible aspect of the topic covered. It is around 440 pages, the first 130 being an explanation of the science and fundamental techniques. I found it heavy going and just skim read it as there was so much to take in and use of specialist terms which I did not understand. The middle 200 pages are recipes covering around 75 foodstuffs you can ferment such as avocados, basil, brussel sprouts and turnips. The last section is ways of incorporating fermented foods into daily meals.

I tried the red cabbage 'Blaukraut' which seemed the most basic foodstuff to start with. It's worked but I'm not feeling inspired to do more as it wasn't that easy as the instructions involve you knowing the techniques and processes discussed at the start of the book (which I had admittedly skim read). The method varies depending on what container you are using. There are many options including several vessels with fancy names and shapes I have not even heard of. Even some regular glass jars with fancy airlock tubes protruding from the top like you'd see in a chemistry lab or brewery.

As a complete beginner, I was just making my attempt in a large glass jar. It didn't go well as on day three I ended up with red cabbage brine all over my kitchen counter. Doubtless a schoolgirl error as I hadn't carefully read and digested the relevant technique pages of the book. Fermentation produces gas so it's going somewhere - in my case over the rim of the jar despite the lid being on and my leaving 1-2cm air gap at the top below my primary tamper (see I did read some of the book). I am still unclear about what I should have done as in one section I subsequently read that you should burp a jar to let the gas out, but not too much as then the oxygen gets in and spoils the fermentation. Then in another place I read you don't even put a top on a vessel - just a tamper (which means a weight) and a cloth over it.

I've decided to stick to buying fermented food for now but would recommend this book if you are planning to take up the art (and it is an art I think) of fermentation very seriously and are prepared to invest a lot of time and equipment to the task. This was not the best book for me but would suit for the serious fermenter. I would have liked to see a lot more photography illustrating the techniques and different foodstuffs before and after fermentation.

With thanks to NetGalley and Storey Publishing for a free copy of this book in exchange for an honest review.

This book not only gives recipes but a thorough understanding of why things are done a certain way so you can have fun with the recipes too. You get to learn about different methods from different cultures, and how fermenting and preserving food has been such a staple in society. The book has beautiful photos as well so you can picture the recipes and pick what you would like to try.

I own an earlier version of this book, so I was especially interested in comparing the two. This newer edition is laid out better, in my humble opinion; it looks sharper and more professional, and overall is more pleasing to the eye, and easier for me to follow directions, particularly the step-by-step visual guides for various tasks. There's a whole new chapter that focuses on Japanese styles of pickling, which was fascinating, and something I'm probably going to go back and reread multiple times in depth! My only disappointment is that the cocktail chapter from the previous edition appears to have been dropped, probably to make room for the Japanese pickling technique section. Which means I'll have to keep both editions, I guess! Getting an early peek at this updated volume was a joy, and I continue to recommend it to anyone who wants to learn how to make healthy fermented foods on their own and safely.

An interesting collection of information and recipes on fermented vegetables. I received a free copy of the book and this is my voluntary and honest review.

What an amazing resource for all things fermented! It’s not just vegetables - don’t let the title fool you. Not only did I learn everything I would need to know to start, it also gave advanced techniques. This book has both the traditional recipes and then something new for the experienced fermenter (or fermentistas!). I was intrigued by the basil and citrus ideas, the Japanese pickle beds, and the seasoning pastes. There is a plethora of information in this book to keep you both hungry and busy!

As a nutrition student, I find this book to be pure gold! Fermented foods are obviously excellent for gut health and perfect to rid your food of those phytates- compounds in foods that slow or prevent absorption of vitamins and minerals you need. (sorry not sorry for the technical terms)

Coming from a background where fermented foods are big (idli, dhokla), I find it fascinating to see SO MANY fermented vegetables in one place. 10 on 10 recommended!!

I am fascinated with the microbiome and the idea that fermented foods helps balance out our gut.

I found this book informative and fascinating.

I received an ARC of this book from NetGalley in exchange for an honest review. All thoughts and opinions are my own.

This book has much to offer those confident in the kitchen...which I am not. Despite my lack of culinary skills, I did enjoy seeing how food can be used in different ways, preserved so we have less wastage and add a different flavour to our meals.

Overall, I think it is a great book for those who have the inclination to take the time to create fermented vegetables, and they won't be disappointed with the flavours.

I LOVE this book. I recently took a local fermenting class and thoroughly enjoyed it. After the class I wanted to reinforce what I learned and have a reference for the science and art of fermentation. THIS book is exactly that with TONS of approachable information on all kinds of fermentation (from pickles to kimchi to saurekraut), recipes, and troubleshooting advice. If you are interested in getting started with fermenting but you're a little worried about food safety - this is the book for you. I'm so excited to continue my journey into fermenting I bought more ingredients and I'm ready to ferment confidently!

Thank you NetGalley for the eArc copy of this book for an honest review.

It was such an interesting and inspiring read. I'm currently in my fermentation year, and loving all things to do with pickling and fermenting my own food.

I was expecting more recipe focused. But I did enjoy the clear explanations and reasonings that was taught by the author. I like the clear structure of each page and how each everything was to follow along.

Definitely would recommend!

Fermenting foods has been a means of survival for humans throughout history, and is a skill I have been wanting to learn, but have been concerned about success rates without any experience.

This book covers the details of the entire fermentation process, including suggestions on how to handle "what if" situations. I could tell that the people who worked on this title cared about making sure the reader understood and felt comfortable with each step of the process.

You will learn how to pickle and ferment roots and vegetables from A - Z. This is an excellent, detailed kitchen resource. I highly recommend this book.

Wow, what an informative book! I learned so much about fermentation and canning. I’m excited to implement the recipes in the future.

If you are new to fermenting, as I am, but eat for taste and experience as much as for health, this is an excellent book to utilize! This book provides the science and health benefits of fermenting, but goes so far beyond that and adding recipes. The Shockeys share their own stories of fermenting and provide all the basic information needed to get started from which supplies you need to which ones you may want to consider as well as which recipes to start with and what to watch for as you start your fermenting journey. The way they presented the basics really set my mind at ease in starting my first fermentation. Additionally, they go well beyond the basics to show a variety of recipes which cover EVERY meal of the day (who knew fermented foods had a place at the breakfast table?) and a wide range of condiments.

Thanks to NetGalley for providing me with an electronic ARC. I will be purchasing the hard copy when it becomes available!

Book Review:
Fermented Vegetables, 10th Anniversary Edition
by Kirsten K. Shockey; Christopher Shockey
Published 16 Apr 2024, Storey Publishing

Synopsis:
Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes.
Since the first edition was published in 2014, enthusiasm for fermentation has bubbled over—in part because of the ongoing research into the importance of gut health. The authors have been at the forefront of the fermentation movement, are two of its most widely respected teachers, and Fermented Vegetables has become the go-to reference for people who want to start fermenting.
This second edition includes 65 new recipes, and information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.

Review:
This is an incredible book, with everything you need to know about the importance of including fermented foods in your diet for gut health, as well as fantastically detailed recipes.
The recipes don't contain lists of ingredients you've never heard of - most will already be in your fridge or larder, and the recipes include step by step photos which are very handy! For this edition, there are far fewer recipes containing animal products and alcohol, so the authors have considered the change in consumers' diets since 2014's first edition, and really thought about their target audience when deciding what to include.
This is likely the only book you'll ever need in fermenting, so prepare to become a master of kimchi, relish, kraut, chutney, and so much more!
⭐️⭐️⭐️⭐️*I received an eARC from the publisher via Netgalley. This is my unbiased review.

#BookReview #StoreyPublishing #Fermented #FermentedVegetables10thAnniversary #NetGalley
#FermentedFoods

Absolutely awesome book. So incredibly thorough and well thought out. There's tons of information packed in here, and it's well worth taking the time to read through every bit. I've loved the Shockeys' other books, and this one is no exception. A veritable tome of fermentation information!

I have to say this was my first fermenting book and it came highly recommended. I loved the simple, easy to follow directions and the recipes I know I will make. The ingredients used are already in my pantry and I don't have to buy anything strange that I will never use.
The book also has beautiful pictures showing me how the recipes should look. I highly recommend the book to anyone looking to start fermenting or looking for recipes to expand their current library.

I love this book so much! Considering buying a copy to have in my kitchen. It’s a great reference and gave me so many great ideas on how to begin fermenting

I have been obsessed with the author’s work and this is the best overall edition considering the first edition of 2014.

This is the mother book of vegetable/fruit fermentation and you will get all the basics (yes, not including very traditional recipes of rare unknown cases of course) but we get most of the basics of most common vegetables we get anywhere.

Well compiled; perfect presentation; brief but very informative writing. Everything I could ask for in a guidebook specifically when it comes to recipes and cookbooks.

Thank you, Storey Publishing, for the advance reading copy.