Fermented Vegetables Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

by Shockey, Kirsten K.; Shockey, Christopher

• ISBN13: 9781612124254
• ISBN10: 1612124259
• Format: Paperback
• Copyright: 2014-10-07
• Publisher: Storey Publishing, LLC

Summary

Master the techniques for making sauerkraut, kimchi, pickles, and other savory, probiotic-rich foods in your own kitchen.This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

Author Biography

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. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermenting vegetables to others through classes and workshops at their farm. They live on a 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Christopher Shockey is coauthor, with his wife, Kirsten K. Shockey, of The Big Book of Cidermaking, Miso, Tempeh, Natto & Other Tasty Ferments, Fiery Ferments, and the best-selling Fermented Vegetables. The Shockeys got their start in fermenting foods with their farmstead food company, where they created more than 40 varieties of cultured vegetables and krauts. Their current focus is on teaching the art of fermentation to others through classes and workshops held around the world and at their 40-acre hillside homestead in the Applegate Valley of southern Oregon.

Table of Contents

Why We 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, Pickles, and Kimchi

     CHAPTER 4     Mastering Sauerkraut

     CHAPTER 5     Mastering Condiments: Variations on Kraut

     CHAPTER 6     Mastering Brine Pickling

     CHAPTER 7     Mastering Kimchi Basics

     CHAPTER 8     Practical Matters: Storage and Troubleshooting

PART 3      In the Crock: Fermenting Vegetables A to Z

     Garden Vegetables and Herbs

          Arugula

          Asparagus
          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)
          Collard Greens
          Corn
          Cucumbers
          Eggplant
          Escarole
          Fennel
          Garlic
          Garlic Scapes
          Grape Leaves
          Horseradish
          Jicama
          Kohlrabi
          Leeks
          Mushrooms
          Mustard Greens
          Okahijiki Greens (Saltwort)
          Okra
          Onions
          Pak Choi (Bok Choy)
          Parsley
          Parsnips
          Peas
          Peppers
          Radicchio
          Radishes
          Rapini (Broccoli Rabe)
          Rhubarb
          Rutabaga
          Scallions (Green Onions)
          Shiso
          Spinach
          Sunchokes
          Sweet Potatoes
          Tomatillos
          Tomatoes
          Turmeric
          Turnips
          Winter Squash
          Zucchini and Other Summer Squash

     Foraged Vegetables

          Dandelion Flowers, Leaves, and Roots
          Lamb's-Quarters
          Nettles
          Ramps
          Watercress

     Fruits
          Apples                                                 

          Citrus Fruits
          Cranberries

PART 4      On the Plate
 

     CHAPTER 9      Breakfast: Culture for the Gutsy

     CHAPTER 10    Snacks: A Pickle a Day Keeps the Doctor Away

     CHAPTER 11    Lunch: Ferments on the Go

     CHAPTER 12    Happy Hour: Crocktails

     CHAPTER 13    Dinner: Brine and Dine

     CHAPTER 14    Dessert: Really?

Appendix: Scum - The Good, the Bad, and the Ugly

Resources

Bibliography

Acknowledgments

Index