BENEFITS OF FERMENTED VEGETABLES
Discover Creative Recipes for Fermenting 64 Vegetables and Herbs!
Whether you're new to fermenting or are looking for unique recipes, this book will guide you on your way. 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. 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.
- Over 120 recipes for krauts, kimichis, brined pickles, chutneys, relishes and pastes
- Written by fermenting experts Kirsten K. Shockey and Christopher Shockey
- 376 pp.
- 8" x 9"