Fermented Vegetables, 10th-Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes

Storey. Apr. 2024. 440p. ISBN 9781635865394. pap. $27.99. COOKING
In the decade since the first edition of this book was published, the popularity of fermented food and frequency of talking about the microbiome and gut health have skyrocketed. With additions to the number of recipes, cultural views, and insights into the history and cultural importance of fermentation, the second edition of this tremendously informative book does not disappoint. Whether wondering about fermenting as a hobby, seeking suggestions for what equipment fits which fermentation style, or looking for guidance on how to safely preserve vegetables grown in their own gardens, readers will find the information and ideas they need here. Those with an interest in the science behind food-preservation will enjoy facts about different techniques and their benefits, safety, ease, and possible pitfalls. Chapters covering pickling, kimchi, sauerkraut, and more offer a nearly comprehensive overview of the most popular kinds of fermented food. There’s also a vast and helpful list of vegetables and fruits that are commonly pickled, which also gives tips on everything from selecting ingredients to using with the resulting pickles.
VERDICT A thorough look at fermentation; a great book for beginners as well as seasoned enthusiasts.
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