Sign in Register. 12 Best Fermenting & Homebrewing Books. A-MAZ-ING book about fermenting and brining. This item: Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis… by Christopher Shockey Paperback $16.99 In Stock. Kirsten K. Shockey is the coauthor of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables with her husband, Christopher Shockey. Beginning with fruit and vegetables is a good introduction. Lacto-fermented vegetables increase in flavor with time–according to the experts, ... Nourishing Traditions is one place to read more on this topic, but there are many articles and books which touch on it.

I have several canning and preserving books, but they are individualized freezing, fermenting, water bathing etc. This handy little book covers the basics of vegetable fermentation.

When fermenting your own vegetables, it is important that carbon dioxide is allowed to escape (or else the jar can explode) and that oxygen is not allowed to enter (or else your food will spoil with mold). There are no special weights required or storage spaces needed; simply use a mason jar or crock and fill up a ziploc baggie with water and use that as a weight to keep all veg submerged under brine. This allows the Pickle Packer to be used in a wide variety of fermenting jars and containers. Subsequently, fermenting vegetables kinda makes me feel like a mad scientist.

This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs.

This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. I can't explain it better than this - I've read half a dozen books on fermenting, and none of them have been as crystal clear as this book.

Fermented vegetables must be prepared and handled in accordance with the appropriate sections of the General Principles of Food Hygiene (CAC/RCP 1-1969, Codex Alimentarius Commission, 2003), the Code of Hygienic Practice for Low-Acid and Acidified Low-Acid Canned Foods (CAC/RCP 23-1979, Codex Alimentarius Commission, 1993), and the Code of … In addition to explaining the huge health benefits of pickling and fermenting vegetables over freezing, canning or just picking them off the store shelf, this book offers a solid selection of great recipes for widely popular pickled and fermented delicacies. Essential know-how.

Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to incl… The Pickle Pipe maintains the perfect, maintenance-free fermenting environment without the need to burp your jars every day, or monitor the water levels of a clumsy 3-piece airlock.

These two books by Sandor Katz are the first ones that I always recommend to beginning fermenters. Try. Measuring 10" tall, 2.5" at the wide end and 2" at the opposite end, our unique design allows both ends to be used for packing vegetables for your ferments. 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.