Fermented Vegetables

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 flavors 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 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.
Kirsten K. Shockey is the author of Homebrewed Vinegar and the coauthor, with her husband, Christopher Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon.  Why We Still Ferment                                                   

 

PART 1 Dipping into the Brine                                           

Fermentation Fundamentals

CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation    

CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation 

CHAPTER 3 Crocks and Rocks: The Tools of the Trade                      

 

PART 2 Mastering the Basics                                            

Kraut, Condiments, Tsukemono, Pickles, and Kimchi

CHAPTER 4 Mastering Sauerkraut                                         

CHAPTER 5 Mastering Condiments: Dry Brining Techniques                  

CHAPTER 6 Mastering Tsukemono and Pickling Beds                         

CHAPTER 7 Mastering Brine Pickling                                     

CHAPTER 8 Mastering Kimchi Basics                                      

CHAPTER 9 Practical Matters: Storage and Troubleshooting                

 

PART 3 In the Crock                                                   

Fermenting from A to Z

Artichokes

Arugula

Asparagus

Avocado

Basil

Beans, Green

Beets

Broccoli

Brussels Sprouts

Burdock (Gobo)

Cabbage, Green and Savoy

Cabbage, Napa or Chinese

Cabbage, Red

Carrots

Cauliflower

Celeriac

Celery

Chard

Cilantro (Coriander)

Citrus

Collard Greens

Corn

Cranberries

Cucumbers

Dandelions

Eggplant

Escarole

Fennel

Flowers

Garlic

Garlic Scapes

Ginger

Grape Leaves

Herbs

Horseradish

Jicama

Kale

Kohlrabi

Lamb's