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Essential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More
Harness the power of fermentation with this fun (and funky) recipe book
Fermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, Essential Vegetable Fermentation has all the practical information you need to make fermentation fun, easy, and incredibly rewarding.
With a simple guide to preparing your kitchen and mastering your first ferment, you'll have your glass jars bubbling away in no time. Learn to ferment everything from whole vegetables, krauts, and kimchis, to hot sauces, chutneys, relishes, and more. Clear, easy-to-follow instructions and insightful tips practically guarantee fermentation success. And because the recipes draw on flavors from around the world, you'll always have something new and interesting to try.
Essential Vegetable Fermentation
Master the probiotic process today and enjoy all the vegetables you can ferment!
Fermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, Essential Vegetable Fermentation has all the practical information you need to make fermentation fun, easy, and incredibly rewarding.
With a simple guide to preparing your kitchen and mastering your first ferment, you'll have your glass jars bubbling away in no time. Learn to ferment everything from whole vegetables, krauts, and kimchis, to hot sauces, chutneys, relishes, and more. Clear, easy-to-follow instructions and insightful tips practically guarantee fermentation success. And because the recipes draw on flavors from around the world, you'll always have something new and interesting to try.
Essential Vegetable Fermentation
Master the probiotic process today and enjoy all the vegetables you can ferment!
- GenresCookbooksFoodNonfiction
156 pages, Paperback
Published March 24, 2020
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Displaying 1 - 12 of 12 reviews
March 6, 2020
I was given an opportunity via the publisher to read Essential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More. I chose to review this cookbook and my opinion is freely given.
There is a great introduction as to the origination of fermentation, as it dates back over 9,000 years. Today's focus on probiotic foods has ushered in a wave of interest regarding such beneficial ingredients as kimchi and kombucha. The author has an interesting map of the popular fermented ingredients and dishes around the world, a science based explanation of the fermentation process, the health benefits, and the necessary tools for success.
The cookbook is laid out logically, starting with Learning How to Lacto-Ferment. This section has two easy recipes, for Classic Sauerkraut and Classic Dill Pickles, with a troubleshooting grid for each. I have listed the remaining sections below, along with some of the standout recipes.
Kraut, Kimchi, and Other Cabbage Creations: Apple Cider Sauerkraut; Traditional Baechu-Kimchi
Brined Vegetables: Easy Half-Sour New York Deli Pickles; Fermented Green Tomatoes
Leafy Greens: Bok Choy and Watermelon Radish Kimchi
Chutneys, Relishes, and Salsas: Sweet Red Pepper Relish; Salsa Verde
Sauces and Pastes: Ellyn's Probiotic Ketchup; Peri-Peri Fire Sauce; Green Chili Paste
Cooking with Fermentation: Sichuan Pork Noodle Soup with Spicy Mustard Greens; Pickle Dogs
There are great explanations all the way through this cookbook. Although there are not a lot of photographs, I did not necessarily miss them. The recipes themselves are well laid out, with good tips, hints, and troubleshooting. The author has taught pickling workshops, which comes across in the writing format. Essential Vegetable Fermentation proves that you can ferment almost anything and give it great flavor.
There is a great introduction as to the origination of fermentation, as it dates back over 9,000 years. Today's focus on probiotic foods has ushered in a wave of interest regarding such beneficial ingredients as kimchi and kombucha. The author has an interesting map of the popular fermented ingredients and dishes around the world, a science based explanation of the fermentation process, the health benefits, and the necessary tools for success.
The cookbook is laid out logically, starting with Learning How to Lacto-Ferment. This section has two easy recipes, for Classic Sauerkraut and Classic Dill Pickles, with a troubleshooting grid for each. I have listed the remaining sections below, along with some of the standout recipes.
Kraut, Kimchi, and Other Cabbage Creations: Apple Cider Sauerkraut; Traditional Baechu-Kimchi
Brined Vegetables: Easy Half-Sour New York Deli Pickles; Fermented Green Tomatoes
Leafy Greens: Bok Choy and Watermelon Radish Kimchi
Chutneys, Relishes, and Salsas: Sweet Red Pepper Relish; Salsa Verde
Sauces and Pastes: Ellyn's Probiotic Ketchup; Peri-Peri Fire Sauce; Green Chili Paste
Cooking with Fermentation: Sichuan Pork Noodle Soup with Spicy Mustard Greens; Pickle Dogs
There are great explanations all the way through this cookbook. Although there are not a lot of photographs, I did not necessarily miss them. The recipes themselves are well laid out, with good tips, hints, and troubleshooting. The author has taught pickling workshops, which comes across in the writing format. Essential Vegetable Fermentation proves that you can ferment almost anything and give it great flavor.
March 31, 2020
*ARC received from Netgalley in return for an honest review*
This book is wonderfully broken down into sections that make logical sense and it steps out each recipe in an easy and concise way. There are many fermentations within these pages that I'm excited to try out (and have) and it lays it all out in a way that doesn't make me nervous to do so.
My only main grudge is the fact that there aren't enough pictures. I love getting a peek at what I am trying to make, if not just to check that I'm doing it right.
This book is wonderfully broken down into sections that make logical sense and it steps out each recipe in an easy and concise way. There are many fermentations within these pages that I'm excited to try out (and have) and it lays it all out in a way that doesn't make me nervous to do so.
My only main grudge is the fact that there aren't enough pictures. I love getting a peek at what I am trying to make, if not just to check that I'm doing it right.
abandoned-dnf
February 2, 2022DNF at the point with the garlic honey.
This book scares me. I saw too many examples of things that fly in the face of information from the state ag extensions and safe food handling guidelines. The garlic honey thing was when I called it quits. Just say "no" to potential botulism. The CDC agrees with me.
This book scares me. I saw too many examples of things that fly in the face of information from the state ag extensions and safe food handling guidelines. The garlic honey thing was when I called it quits. Just say "no" to potential botulism. The CDC agrees with me.
March 19, 2020
I have been wanting to Ferment for awhile now. Currently I am waiting for a starter kit to arrive in the mail. While I have been waiting I’ve been reading this book!
The book goes over some history of fermenting to give you a little background starting with wine from the Romans and then from around the world which I found intriguing.
It tells you about what happens during the fermentation process and into the different types of fermentation. Which I thought that fermenting was just one type. The benefits are talked about and even the pros of probiotics.
The book explained what materials you need to fermenting your own vegetables at home. I always assumed you just needed a canning jar but there is so much more like fermentation weights. It explains the weights and air locks but it also has some home hacks you can use. Everything is covered from the environment to salt and water, and storage.
It has some of the basic recipes like sauerkraut and dill pickles. The book has several trouble shooting graphs to help you determine any problems you may encounter.
The recipes cover everything from brined vegetables, leafy greens, chutneys, relishes, and salsas, sauces and pastes, and cooking with fermentation.
I’m not familiar with some of the foods mentioned however all the recipes seem step by step and easy to follow. There are also more suggested resources in the back of the book.
I guess I will be trying making my first fermentated vegetables here soon.
I received a copy of this product from Callisto Publisher's in exchange for my honest review. I was not required to write a positive review.
The book goes over some history of fermenting to give you a little background starting with wine from the Romans and then from around the world which I found intriguing.
It tells you about what happens during the fermentation process and into the different types of fermentation. Which I thought that fermenting was just one type. The benefits are talked about and even the pros of probiotics.
The book explained what materials you need to fermenting your own vegetables at home. I always assumed you just needed a canning jar but there is so much more like fermentation weights. It explains the weights and air locks but it also has some home hacks you can use. Everything is covered from the environment to salt and water, and storage.
It has some of the basic recipes like sauerkraut and dill pickles. The book has several trouble shooting graphs to help you determine any problems you may encounter.
The recipes cover everything from brined vegetables, leafy greens, chutneys, relishes, and salsas, sauces and pastes, and cooking with fermentation.
I’m not familiar with some of the foods mentioned however all the recipes seem step by step and easy to follow. There are also more suggested resources in the back of the book.
I guess I will be trying making my first fermentated vegetables here soon.
I received a copy of this product from Callisto Publisher's in exchange for my honest review. I was not required to write a positive review.
March 23, 2020
I have always been interested in fermentation, but have been too scared to try it. This book has made me realize that anyone can do it. The book starts out by giving you a lesson on fermentation and what happens during the process. Then there is a section of what you will need to start fermenting in your own kitchen followed by several different sections of recipes to try. There are illustrations to go with learning section that make the instructions very clear and understandable. There is an index in the back to help you find recipes easier. I would recommend this book to anyone wanting to start fermenting vegetables in their own home. I received an advanced copy from the publisher in exchange for an honest review.
March 25, 2020
the author did a good job of choosing a variety of recipes from many different cultures. The recipes sound really interesting and appetizing. Many sound quite adventurous.
The instructions seem simple and clear but I would have liked more serving suggestions and troubleshooting. Most of the ingredients are readily available, but some aren't and there is no explanation for possible substitutes.
I was disappointed that there weren't any photos of the recipes. the few photos that were included seemed to be only for decoration as there was no indication of what recipe was being shown (including the lovely cover photo! Which recipe is it!?). I received a copy of this book for review from the publisher
The instructions seem simple and clear but I would have liked more serving suggestions and troubleshooting. Most of the ingredients are readily available, but some aren't and there is no explanation for possible substitutes.
I was disappointed that there weren't any photos of the recipes. the few photos that were included seemed to be only for decoration as there was no indication of what recipe was being shown (including the lovely cover photo! Which recipe is it!?). I received a copy of this book for review from the publisher
March 27, 2020
I love fermented foods and I have made several different things in the past. The book talks about the history of fermenting like how Romans made wine. It talks about how it happens, what happens to the food when it is fermented and how there are different types of fermentation. You are given a list of everything you will need to start fermenting along with some tips and hacks. I am excited to tr several of these recipes. I have my own sauerkraut recipe but theirs is a little different so I am eager to give it a try.
I received a free copy of this product from Callisto Publishers in exchange for my honest review. I was not required to write a positive review nor was I compensated in any other way.
I received a free copy of this product from Callisto Publishers in exchange for my honest review. I was not required to write a positive review nor was I compensated in any other way.
October 12, 2022
I've never fermented anything in my life, other than accidentally, but this seems to be a decent starting place for basic fermentation, which all of a sudden seems to be a niche interest for me right now. It was an easy read, clear instructions, a basic history of fermentation, etc. Now, I know that the history of fermentation is way more complex than given in this slight volume, but it was a good starting point should I want to learn more, and I might.
August 21, 2024
A very good book about pickling, the benefits, and recipes. All of the recipes are easy to follow with a step-by-step guide and I will suggest that you read the recipe first and have everything on hand before you start, which will make the process much smoother. A very good book to be added to anyone's kitchen.
March 4, 2020
I received a complimentary copy.
A very cool way to get into kraut and other recipes. The book covers a lot of the process all the way to the step by steps, it would make a great gift for anyone wanting to begin.
A very cool way to get into kraut and other recipes. The book covers a lot of the process all the way to the step by steps, it would make a great gift for anyone wanting to begin.
May 30, 2020
Very thorough
Very thorough and has suggestions for substitutions and different ways to do it, I enjoy this book a lot, very good
Very thorough and has suggestions for substitutions and different ways to do it, I enjoy this book a lot, very good
April 5, 2020
I was pretty excited about this book since I have only made pickles previously and I wasn't sure what I'd find.
This book may only have 70 recipes but the variety is excellent. It has a very detailed section on learning to lacto-ferment that includes all the tools, ingredients and safety guidelines for successful results.
I have found several recipes that I am interested in trying.
Red Onion Rings
Spicy Mustard Greens
Garlic Honey
Pickled Mushrooms and Celery
Easy Suriracha-Style Hot Sauce
Cumin-Pepper Carrot Sticks
This is just to name a few. There are actually others I would also try. There is a section including chutneys, relishes, salsas, and even a few sauces and pastes.
I was really pleased with the variety of recipes that are included in this book.
I think this is an excellent book on fermentation for beginners.
I recieved this book from Calisto Publishing and Rockridge Press for an honest review.
This book may only have 70 recipes but the variety is excellent. It has a very detailed section on learning to lacto-ferment that includes all the tools, ingredients and safety guidelines for successful results.
I have found several recipes that I am interested in trying.
Red Onion Rings
Spicy Mustard Greens
Garlic Honey
Pickled Mushrooms and Celery
Easy Suriracha-Style Hot Sauce
Cumin-Pepper Carrot Sticks
This is just to name a few. There are actually others I would also try. There is a section including chutneys, relishes, salsas, and even a few sauces and pastes.
I was really pleased with the variety of recipes that are included in this book.
I think this is an excellent book on fermentation for beginners.
I recieved this book from Calisto Publishing and Rockridge Press for an honest review.
Displaying 1 - 12 of 12 reviews