I grew up saw my grandma make salted bitter green veggies and cucumbers. I heard about how popular kimchi also the wonderful pickles. But secret way into delicious mouthwatering delicacies fermented artwork of fermented veggies is go through the pages. This book offering generous guides and informations about the topic.

The writing is good and presenting clear instructions to follow. It give us four basic methods and also offer alot ideas to using those recipes. This book is practical and easy to use.

Thank you to Netgalley and Storey Publishing for providing a copy of this ebook. I have voluntarily read and reviewed it. All thoughts and opinions are my own.

Opening the beautiful first pages and scanning the list of fermented possibilities, my first thought is, “I’m already in over my head. Fermented arugula?” But the pictures are very pretty so I keep going.

Right from the table of contents the tone is amused and welcoming. The authors know they may have some work to do to bring me along and into fermentation. They’ve organized the book thoughtfully and logically. I love a good table of contents. I know exactly where we’re headed where I want to focus my attention.

Part I - yeah, I had to skim Part I. It was too much information (science, history, tools, salt) for me before I had any context.

Part II of the book goes into the detailed and thorough step-by-step instructions. They present these in a variety of ways — lengthy paragraphs, followed by bullet pointed key steps with light instructions, followed by the same steps in pictures. Several types of techniques are described. There is a reassuring troubleshooting section.

In Part III we get into fermenting a variety of vegetables — all the usual ones, several I’ve never thought to ferment (rhubarb? yes, please!) and many I’d never heard of. You get notes on developing your own recipes (oh, they know me, don’t they? That recipe is a nice idea, but what I really want to do is….) They even include some vegetable that they advise not to ferment, so when you go to find out how to pickle your broccoli they’ll give you some advice on that. We have recipes from contributors and some lovely asides on their fermenting stories.

This is a big book. As far as I can tell (a brand-new beginning fermenter), it includes everything! This means that in the center section of the book with most of the recipes there are many fewer pictures. They aggregate many into two page spreads. I found this disappointing, Because I tend to choose recipes with my eyes and photos help me know what to expect from a recipe, but, also, how much heavier of a book would I be willing tolerate?

I love this book. Its enthusiastic tone with reassuring guidance is exactly what I need to get going. Thus far, I’m just getting my own fermenting journey going. I can’t wait to get deeper into the Dessert, Really chapter and the Scum Appendix. Surely there will be cool pictures.

This is a very useful one-stop resources very everything fermenting: from sauces to pickles, kimchi to saurkraut. This updated 2024 edition (originally published 2014) includes tips and tricks the authors have learned in 10 years of teaching classes on the subject. In addition to the fermenting recipes, they also give recipes for how to incorporate the fermented products into regular meals such as soups, salads, cookies and more. The recipes span the globe from Europe to Asia including modern innovations and classic gems.

The book is broken down into three sections: ferminting discussion and technques, then a huge section on fermenting a wide range of fruits and vegetables, then the recipes for adding fermented products to regular meals. There is a good 'what went wrong' and how to adjust for things like mold. The first section is called Dipping Into the Brine and discusses fundamentals science behind fermentation and the tools of the trade (crocks and rocks). The second section is titled Mastering The Basics and includes recipes for kraut, condiments, tsukemono, pickles, and kimchi. Then the last large section has an exhaustive list of 70+ vegetables/fruits: from broccoli to ginger, grape leaves to kohlrabi, lamb's quarters to watermelon, winter squash to cranberries. They are alphabetical by item you want to ferment. Samples of the final section of part 3 are recipes for adding fermentation to e.g., gazpacho, fish tacos, kimchi pancakes, tempeh reuben, wraps and flatbreads, pizza, sausages and hot dogs, and more.

The directions are easy to follow since you use the techniques given in the beginning and then add varying degrees of the vegetable and salt. It comes out to a mathematical equation given in the book. There are step-by-step photograph instructions on the methods to make it as easy as possible.

In all, an excellent one-stop reference for everything you need to know about fermenting with some excellent recipes as well. Reviewed from an advance reader copy provided by the publisher.

This was an informative book that provided basic foundational knowledge regarding fermentation and great beginners recipes ranging from various vegetables and cultures. I also liked the sections with recipes incorporating the fermented vegetables. Only negative was it was very text heavy. Would have loved to see more photos, especially in the sections that were more technical. The sections with photos were great. The photos were colorful and engaging to look at.

Amazing. It has step by step photos!!!

Pickling and fermenting has been on my husband’s bucket list for years. We have a vegetable garden and sometimes we get so overwhelmed with the fruit and veggies produced, there is no way for us to get through it all before it goes bad. This book is going to be so helpful with helping us preserve our harvests.

A very informative book on fermenting giving different methods to use. It gives good advice throughout and is a great book to have to hand.

This book is great for everyone, doesn't matter if you're a beginner or experienced. I enjoyed reading throw it and look forward to try more recipes!

Thank you NetGalley, for the ARC. This book has SO MANY amazing recipes that I cannot wait to try! This book has everything you could ever need to know about fermenting vegetables, and I loved learning so much! An amazing resource. Definitely recommend to anyone looking to get into fermenting and brining.

A lovely book with lots of very tempting recipes to try - my mouth has been watering just reading, can't wait to start cooking! And all with the added bonus of being really good for me!

i actually bought this book over 5 years ago (i misplaced it a bit ago) so i was excited to read through it again with fresh eyes. this book is really helpful to learn the basics and be able to pickle pretty much everything. i always have pickled red onions in my fridge, red cabbage sauerkraut is another fave. i will be trying the miso technique and recipe asap!

I found this book to be very full of useful information. I was able to learn a lot about fermenting that I had no idea about before. I also really enjoyed the step by step pictures throughout the book. I am a visual learner so that was extremely helpful. As an avocado lover, I am intrigued and can't wait to try out fermented avocados in brine.

The book 'Fermented Vegetables,' begins with a comprehensive introduction to fermentation, covering the basics in a clear and concise manner. Whether you're a seasoned fermenter or just starting out on your journey, this book caters to all levels of expertise. Ms. Shockey's friendly and approachable writing style makes it easy for beginners, such as myself, to grasp the fundamentals while still providing valuable insights for more experienced fermenters.

What truly sets this book apart is the extensive variety of fermented vegetable recipes it offers. From classics like sauerkraut and kimchi to more adventurous creations like fermented salsa and fermented Arugula, which I personally love, and grow plenty of in my garden. There is a recipe to suit every palate and Ms. Shockey's creativity shines through as she explores different flavor combinations and provides helpful tips for achieving the perfect fermentation.

But 'Fermented Vegetables' goes beyond just recipes. Ms. Shockey delves into the science behind fermentation, explaining the role of bacteria and the benefits of fermented foods for gut health. She also covers troubleshooting common issues and provides guidance on how to achieve consistent and successful fermentations.

The 10th Anniversary Edition of 'Fermented Vegetables' includes updated information and new recipes, making it a must-have for both new and existing fans of the book. I will be buying a copy of her book to add to my collection, it is that good.

Very thorough collection of fermenting vegetables. I was impressed to see a dessert recipe section included ! I like to see the last pages for notes and offerings of other books to read on fermenting. Tremendous amount of vivid images and descriptive recipes. Truly game changing healthy lifestyle recipes.

This is a great cookbook! It has a wealth of information on my pickling and fermenting that would be valuable for both beginners and more experienced cooks/chefs. I love the variety of recipes, that they’re easy to follow, and that they’re complimented by beautiful photography.

Such a useful book! It is a true fermented vegetable bible. All you could possibly need to know about pickling a wide range of vegetables. I particularly enjoyed the encounters with the practitioners of some of the techniques giving insight into their fermenting techniques.

This book covers the how - to aspect of fermenting vegetables along with the reasons why you should ferment them - it balaces out your gut bacteria, and having good gut bacteria balances out your emotions and helps your overall health. Fermenting food is also a way of doing little science experiments that produce great tasting food!
You will be introduced to the basics of fermentation, why salt is crucial, how it is used and the process of fermentation.
You will be shown the tools that are necessary to ferment your food, how to cut your food so that it ferments faster, and how to ferment cabbage into sauerkraut, kimchee and how to ferment using whole leaves.
This book is an encyclopedia of fermentation and you will use it every time you ferment!

I really enjoyed this book and will try out numerous recipes. I love the various kimchi recipes and will try all of them. I found the introduction really helpful and informative. This book will be well used next growing season.

A great book for anyone who wants to learn about fermenting with plenty of recipes and photos to start you on your journey, and photos to show what to look out for if thing aren't right. This is a review copy from the publishers and Netgalley.

Love all of the deets in this book! Over 400 pages of fermentation how to’s and recipes. Even shares some pics of what can go wrong and why… basically what to look out for.
I received a complimentary copy to look at and give an honest opinion. You can tell by the wealth of information that these guys are the experts! Five stars! Loved all the pictures!

Good good with some interesting details on how to ferment. I've been fermenting foods for a couple years now, and this book offered some great recipe ideas and idea. Would recommend.