Book

Fermented vegetables: creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes

by  Kirsten Shockey / Christopher Shockey

Description

A classic preserving method, the fermentation process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. The Shockeys show you the techniques, and then help you explore how to apply these simple skills to fresh vegetables, herbs, and even a few fruits

Table Of Contents

  • Why we ferment
  • Dipping into the brine: fermentation fundamentals
  • Mastering the basics: kraut, condiments, pickles, and kimchi
  • In the crock: fermenting vegetables A to Z
  • On the plate

Subject

Preservation / Fermented foods / Vegetables / Canning and preserving

Details

Published North Adams, MA : Storey, 2014
Language English
Material 375 p.
ISBN 1612124259 / 9781612124254
Location
TX 612 .V4 S559 2014
TCDC Commons Seacon - Closed Stack

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