Stephanie Thurow
As I dove deeper into the canning and fermenting worlds, I noticed a distinct divide between the communities. Being a lover of all things canned as well as fermented, I decided to attempt to bridge the gap by writing a cookbook which features one or more water bath canned recipe as well as one or more fermented recipe for each fruit and vegetable in the book. In essence, it is a 2-in-1 cookbook. Both techniques have their benefits and as well as completely different tasting end points. I wanted to help other's realize how easy canning and fermenting food is and from there, the book idea was born.
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