Fermented Vegetables, 10th Anniversary Edition
Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes
by Kirsten K. Shockey; Christopher Shockey
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Pub Date 16 Apr 2024 | Archive Date 16 Apr 2024
Storey Publishing, Storey Publishing, LLC
The second edition of the book builds on the the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All 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.
Available on NetGalley
Average rating from 45 members
Thank you for the opportunity to read an advanced copy of this book.
This is a very good, informative, and indepth book about fermenting vegetables. It goes over the tools needed and the processes. It then has lots (and I mean lots) of recipes for fermenting vegetables and it even has recipes for using them in your meals
Thanks to Netgalley and publisher for access to this Arc in exchange for my honest review.
Wow, this book is like the encyclopedia of fermenting. So much to learn from, so much to discover and so many recipes I want to try out ! The recipes will take you traveling all around the world, it seems.
Synopsis (From Netgalley, the provider of the book to review)
Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over—in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavours into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys’ authority, are a winning combination.
The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All 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.
An excellent updated edition of a book that will get all those probiotics into you and make your tummy happy! The focus on not using alcohol will make the teetotallers happy and the vegans extra happy with the lack of animal products.
This is a big book – 440 pages – so it will take time to read and think through what you can and cannot do based on the size of your budget or kitchen. Nonetheless, it will be an interesting read if you are new to fermentation and its good effect on your health.
Not Your Mother’s Fermentation Cookbook
While I previously owned Fermented Vegetables on my Kindle, the 10th Anniversary updated edition is substantially improved: pure microorgasmic magic! The only fermentation guide you will ever need, this book is 440 pages of detailed and replicable instructions for safely and mindfully fermenting nearly anything you might dream of putting into a fermentation crock. With the book organized by foundational concepts, vegetable and recipe, the text is especially practical for those of us who cook seasonally or find ourselves with an abundance of extra vegetables from our gardens. Far from only covering the traditional fermentation recipes (although those are all here as well), this text includes hundreds of recipes for fermenting that I would never even conceive of – even including delightful sections on fermenting flowers and herbs.
While the original text also included comprehensive instructions and recipes for crafting a myriad of traditional and innovative ferments, what I adore most about the new edition is the meticulous efforts with which the authors have situated the art of fermentation in its cultural and historic contexts. Endearing multicultural profiles of food heroes and community champions of sustainable foodways are delightfully scattered throughout the entire text as cheerful treasures. Innovative recipes such as shiso kraut, za’atar kraut, lemon-habanero date paste and Ethiopian-inspired collard ferment bring new life and bold flavors to traditional preparations. Likewise, the book is written with a keen eye towards the future, tackling challenges such as food waste, avoiding plastics, and sourcing local, sustainably-grown vegetables while supporting traditional farmers. This book is a masterpiece of everything lovable about the sustainable food movement combined with the meticulously-researched science of fermentation magic and gut health. Even if you already own the previous edition, this is a supremely worthwhile upgrade- a tour de force of fermentation art.
Very impressive, researched and complete vegetable ferment bible. there is everything you could want in there, from the western brined pickles, to the Japanese miso pickles, to the ever famous Korean kimchi. The book is thorough, with plenty of explanations, science, historical reasoning, solutions, steps, ideas and all you need to invent your own pickles with your own flavour signature.
This is a very impressive book, highly recommended to anyone who wants to attempt picking.
I requested this book because I know how good eating fermented food is for your gut microbiome but I hate sauerkraut. I thought by reading this book I could learn some ways to ferment other foods to add to my repertoire. Well I was not disappointed. This book is written very nicely and is easy to follow. The photos are fantastic and had my mouth watering even at 5 am. This book gives you detailed instructions for fermenting so many things and many I didn’t even know could be fermented. There is also instruction toward the end of how to deal with the mold and bubbles that are created when fermenting. While I can’t eat onions or garlic, I look forward to fermenting using many of the great recipes like the basil from my garden, potatoes and of course my cucumbers for pickles. If you are a gardener or someone who’s looking to get more fermented items into you life you should check this book out.I’m sure you’ll find many recipes you want to try.
Thank you to NetGalley and the publisher for allowing me to read the book early for my honest review.
This was such a good book! It had so any good tips to help a beginner like me to start fermenting. It walks you through each recipe and at the beginning gives you the background of fermenting and tools that can be used to make it all go smoothly. Will definitely need to get a hard copy for my collection.
I am completely biased because I first bought an earlier version of this book about ten years ago and absolutely loved it. I found it to be so friendly and clear and specific and legibly scientific about a whole new way (to me) of approaching food. I made many of the ferments in the book back then, following the authors clear instructions. Now, ten years later, I am an old hand at ferments and rarely crack my cookbooks to make regular batches of kimchi, fermented hot sauce, and a variety of sauerkrauts. But looking at this new edition of a classic favorite--I see plenty that still captures my curiosity and attention. This time around I am drawn to learning more about making pastes and whole leaf ferments. I also want to expand my brine pickling further into other vegetables, and I am intrigued by the traditional Japanese fermenting techniques that are fully explained in the book. Now I am overjoyed to highly recommend this book to cooks of any level of experience. I have found as a beginner to fermenting and now as an experienced cook, this book offers a wealth of ideas for all cooks interested in this fascinating topic.
My thanks to NetGalley and the publisher for providing me with an ARC copy to review.
"Fermented Vegetables" is a must-read for anyone interested in exploring the world of fermentation. The book's emphasis on kraut recipes is truly captivating, offering a diverse range of flavors that cater to various palates. What stands out even more is the book's commitment to sustainability – the concept that food waste is not an option shines through brilliantly.
The author's thorough explanations of brine making provide a solid foundation for beginners, while the encouragement to experiment with personalized recipes empowers readers to unleash their creativity. This book doesn't just teach you how to make fermented vegetables; it encourages you to be a part of the process and innovate.
Overall, "Fermented Vegetables" offers a delightful combination of practicality and inspiration. Whether you're a novice or an experienced fermenter, the book offers something valuable to take away – from the joy of crafting kraut to the awareness of reducing food waste.
This is a very in-depth primer on fermenting. It includes not only the "how" but also the "why" explaining the process in great detail. I don't think I will ever need another fermenting book.. This one covers it all.
Oooooooo I LOVED THIS !! Such a different thing, and did not know I needed or was interested in fermeneted veggies til i started reading this.
Thank you to Netgalley and the publisher for bring fermented veg into my life, sooo healthy and sooooo tasst!
This is an amazing resource for anyone interested in fermenting their own products!
There are instructions to start with best practices for fermentation, which is especially useful for those new to making their own ferments. It's also a good refresher for those who have experience.
The gem of the book is the A-Z listing of vegetables (nearly 75 different varieties) with recipes for each. There are several recipes for many of the veggies, so this is a huge resource of ideas. The recipes all sound great!
Lastly, the book ends with ideas for how to incorporate fermented foods with every meal, including desserts!
There aren't a lot of photos, but the ones included are beautiful, inspiring, and well-labeled.
I am grateful to Netgalley and Storey Publishing for the opportunity! I will definitely be adding this to my library in hard copy format when it comes out next year!
This book really helped me to understand how to ferment food which is a key ingredient to a hashimoto diet.
I was struggling to find anything that focused just on this but was clear and made sense. This book delivers.
An interesting and concise collection of recipes and tips of this ancient art . Brought up to date with newer cooking methods. Interspersed with beautiful photography. A must for Kimchi addicts, or for those that have yet to try, this would be an amazing start to that journey.
What a fantastic introduction to fermenting vegetables! This is more like a handbook than a guide, it seems to cover every aspect of fermenting including plenty of recipes. For someone who has never tried fermenting vegetables, like myself, this is ideal. Everything is explained thoroughly and with plenty of illustrations. It has definitely inspired me to give it a try. Thank you to Netgalley for an arc in exchange for an honest review.
I've long been both greatly interested in and somewhat put off by the idea of food preservation by fermentation, so I was excited for the opportunitytoreview this book. I love sauerkraut but can't stand kombucha.,so I wasn't sure what I'd think of the recipes. After having read this book, I'more open to the idea of trying fermentation at home.
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.
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.
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.
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!
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.
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.