A full update and revision of the bestselling guide to fermenting vegetables (178,000 copies in print), with 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.
Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.
Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto, and koji.
Best-selling authors and fermentation experts Christopher and Kirsten Shockey enter the realm of fermented beverages with this comprehensive guide to making hard cider that features techniques for achieving a wide range of styles and flavours.
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.
The authors of the best-selling Fermented Vegetables are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.
Fermentacja – gorący trend, który podbił podniebienia kulinarnych maniaków i odkrywców niecodziennych smaków! Oto kompletny podręcznik kulinarny dla każdego, kto chciałby rozpocząć przygodę z fermentacją. Znajdziesz w nim ponad 120 przepisów na fermentację aż 64 różnych warzyw i ziół, a także podstawy wyposażenia kuchni oraz metod konserwowania żywności. Zostań mistrzem kimchi, kiszonej kapusty oraz pikli i poszerzaj swój repertuar o kolejne pyszności, którymi zaskoczysz wszystkich, takie jak złote buraki z curry czy kiszone paluszki marchewkowe. Nie musisz zastawiać całej kuchni słoikami – dzięki tym prostym i zróżnicowanym przepisom możesz wykonać mniejsze porcje i cieszyć się kolejnymi kuchennymi eksperymentami. Dzięki tej książce poznasz również: – podstawy procesów fermentacji, – rodzaje niezbędnych naczyń, które powinny się znaleźć w twojej kuchni, – problemy, jakie możesz napotkać, – przepisy na fermentowane śniadania, lunche, koktajle, a nawet… desery! Zostań mistrzem kiszonek i fermentacji!