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

Fermented Vegetables: A Complete Guide to Making and Using Delicious, Healthy Sauerkraut, Kimchi, Pickles, and Other Fermented Foods by Kirsten Shockey and Christopher Shockey is a comprehensive guide that covers everything you need to know about fermentation.

With over 120 recipes for fermenting 64 different vegetables and herbs, this book provides detailed instructions for beginners and creative ways to use sauerkraut and other fermented foods in various dishes.

The authors also provide information on how to make curried golden beets, pickled green coriander, and carrot kraut.

This book belongs on the shelves of both amateur and professional chefs, and it is a must-have for anyone interested in preserving and eating healthy, probiotic-rich foods.

The beautifully illustrated book includes reviews from renowned fermentation experts Sandor Ellix Katz, Deborah Madison, Sally Fallon Morell, and Gabriel Rucker, who praise the book's thoroughness and creativity.

With its comprehensive guide to lacto-fermentation and inspiring recipes, Fermented Vegetables is a valuable resource for anyone looking to expand their culinary horizons and improve their health through fermentation.