Fiery Ferments
70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
by Kirsten K. Shockey; Christopher Shockey
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Pub Date May 30 2017 | Archive Date May 30 2017
Storey Publishing | Storey Publishing, LLC
Description
Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time they’ve brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.
Learn about the history of spices plus the best techniques for fermentation before diving into the fiery recipes. Chiles take the spotlight, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances.
Whet your appetite with recipes such as:
- Thai Pepper Mint Cilantro Paste
- Aleppo Za’atar Pomegranate Sauce
- Mango Plantain Habañero Ferment
Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. Each recipe is accompanied by a serving size yield and a reference to the techniques shown earlier in the book, making this the only guide you’ll need for your spicy fermenting experience.
Available Editions
| EDITION | Other Format |
| ISBN | 9781612127286 |
| PRICE | $25.99 (USD) |
| PAGES | 272 |
Featured Reviews
Ryan F, Reviewer
Seriously good.
I have an extensive cookbook collection that focuses on vegetarian and vegan cooking and I literally have nothing like this. It makes fermented food easy to prepare and the recipes I tried turned out to be delicious. Some were spicier than I expected but all were delicious (even if they lit me up). This is an easy recommendation to make due to being so distinctive and easy to prepare. .
Criseida G, Librarian
Not only am I going to recommend this title to all public libraries but I am also adding it to my personal collection. The step by step instructions are so easy to follow. The photography is breath taking and the illustrations are right on point. If you are ready to preserve your garden's product, now that you have master that part, this is the book for you.
cynde s, Librarian
If you have ever wanted to try to make pickles or chutney or hot sauce (or lots of other condiments you never thought of) , this is the book for you. This is one of the most thorough, well planned cookbooks I have ever seen. Extensively detailed instructions are included for each recipe from how to pick the ingredients, what types of containers to use and the physical step by step progress to create your delectable ferment. The authors packed a phenomenal amount of information into this book in an easy to read and easy to follow progression to delectable perfection. There are mustards , chili sauces, kimchi and pickles. Included are recipes to use the ferments in and on. The reader could actually pick this book up with no prior knowledge of fermenting and be a professional by the end of the book. This is a wonderful book!!
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