Fermented Vegetables

Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

Nonfiction, Food & Drink, Canning & Preserving, Vegetables & Salads
Cover of the book Fermented Vegetables by Kirsten K. Shockey, Christopher Shockey, Storey Publishing, LLC
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Author: Kirsten K. Shockey, Christopher Shockey ISBN: 9781612124261
Publisher: Storey Publishing, LLC Publication: October 17, 2014
Imprint: Storey Publishing, LLC Language: English
Author: Kirsten K. Shockey, Christopher Shockey
ISBN: 9781612124261
Publisher: Storey Publishing, LLC
Publication: October 17, 2014
Imprint: Storey Publishing, LLC
Language: English

Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

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