{"product_id":"fermented-vegetables-10th-anniversary-edition-creative-recipes-for-fermenting-72-vegetables-fruits-herbs-in-brined-pickles-chutneys-kimchis-k","title":"Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, \u0026 Herbs in Brined Pickles, Chutneys, Kimchis, K (Spiral Bound)","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e Kirsten K. Shockey is the author of \u003ci\u003eHomebrewed Vinegar\u003c\/i\u003e and the coauthor, with her husband, Christopher Shockey, of \u003ci\u003eThe Big Book of Cidermaking\u003c\/i\u003e, \u003ci\u003eMiso, Tempeh, Natto \u0026amp; Other Tasty Ferments\u003c\/i\u003e, \u003ci\u003eFiery Ferments\u003c\/i\u003e, and the best-selling \u003ci\u003eFermented Vegetables\u003c\/i\u003e. She is a co-founder of The Fermentation School, a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. The Shockeys lead experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. They live on a 40-acre hillside homestead on unceded Dakubedete territory in the mountains of southern Oregon. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"An impressive addition to the growing literature of fermentation, with a thorough review of basic concepts and a great recipe section.\"-- \n\u003ci\u003e\u003cb\u003eSandor Ellix Katz, Fermentation Revivalist and author of Sandor Katz's Fermentation Journeys\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Such good information and so much of it!\"-- \n\u003ci\u003e\u003cb\u003eDeborah Madison, author of Vegetable Literacy\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The book I recommend for patients looking to improve their gut health.\"-- \n\u003ci\u003e\u003cb\u003eDr. Frank Lipman, author of The New Rules of Aging Well\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"My go-to bible on everything fermented is even better! With more techniques, more stories of fermentistas and the history of fermentation, and, best of all, more recipes.\"-- \n\u003ci\u003e\u003cb\u003eRosemary Gladstar, herbalist, author, and fermented food fan\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In the decade since the first edition of this book was published, the popularity of fermented food and frequency of talking about the microbiome and gut health have skyrocketed. With additions to the number of recipes, cultural views, and insights into the history and cultural importance of fermentation, the second edition of this tremendously informative book does not disappoint. Whether wondering about fermenting as a hobby, seeking suggestions for what equipment fits which fermentation style, or looking for guidance on how to safely preserve vegetables grown in their own gardens, readers will find the information and ideas they need here.\"-- \n\u003ci\u003e\u003cb\u003eLibrary Journal, starred review\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWhy We Still Ferment \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePART 1 Dipping into the \u003c\/b\u003eBrine: \n\u003cb\u003eFermentation Fundamentals\u003c\/b\u003e\n\u003cbr\u003e 1 Back to the Future: Vegetable Fermentation as Preservation \n\u003cbr\u003e 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation \n\u003cbr\u003e 3 Crocks and Rocks: The Tools of the Trade \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePART 2 Mastering the Basics: Kraut, Condiments, Tsukemono, Pickles, and Kimchi\u003c\/b\u003e\n\u003cbr\u003e 4 Mastering Sauerkraut \n\u003cbr\u003e 5 Mastering Condiments: Dry Brining Techniques \n\u003cbr\u003e 6 Mastering Tsukemono and Pickling Beds \n\u003cbr\u003e 7 Mastering Brine Pickling \n\u003cbr\u003e 8 Mastering Kimchi Basics \n\u003cbr\u003e 9 Practical Matters: Storage and Troubleshooting \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePART 3 In the Crock: Fermenting from A to Z\u003c\/b\u003e\n\u003cbr\u003e Artichokes \n\u003cbr\u003e Arugula \n\u003cbr\u003e Asparagus \n\u003cbr\u003e Avocados \n\u003cbr\u003e Basil \n\u003cbr\u003e Beans, Green \n\u003cbr\u003e Beets \n\u003cbr\u003e Broccoli \n\u003cbr\u003e Brussels Sprouts \n\u003cbr\u003e Burdock (Gobo) \n\u003cbr\u003e Cabbage, Green and Savoy \n\u003cbr\u003e Cabbage, Napa or Chinese \n\u003cbr\u003e Cabbage, Red \n\u003cbr\u003e Carrots \n\u003cbr\u003e Cauliflower \n\u003cbr\u003e Celeriac \n\u003cbr\u003e Celery \n\u003cbr\u003e Chard \n\u003cbr\u003e Cilantro (Coriander) \n\u003cbr\u003e Citrus Fruits \n\u003cbr\u003e Collard Greens \n\u003cbr\u003e Corn \n\u003cbr\u003e Cranberries \n\u003cbr\u003e Cucumbers \n\u003cbr\u003e Dandelions \n\u003cbr\u003e Eggplant \n\u003cbr\u003e Escarole \n\u003cbr\u003e Fennel \n\u003cbr\u003e Flowers \n\u003cbr\u003e Garlic \n\u003cbr\u003e Garlic Scapes \n\u003cbr\u003e Ginger \n\u003cbr\u003e Grape Leaves \n\u003cbr\u003e Herbs \n\u003cbr\u003e Horseradish \n\u003cbr\u003e Jicama \n\u003cbr\u003e Kale \n\u003cbr\u003e Kohlrabi \n\u003cbr\u003e Lamb's-Quarters \n\u003cbr\u003e Leeks \n\u003cbr\u003e Mango, Green and Unripe \n\u003cbr\u003e Mushrooms \n\u003cbr\u003e Mustard Greens and Seeds \n\u003cbr\u003e Nettles \n\u003cbr\u003e Okahijiki Greens (Saltwort) \n\u003cbr\u003e Okra \n\u003cbr\u003e Olives \n\u003cbr\u003e Onions \n\u003cbr\u003e Pak Choi (Bok Choy) \n\u003cbr\u003e Parsley \n\u003cbr\u003e Parsnips \n\u003cbr\u003e Peas \n\u003cbr\u003e Peppers \n\u003cbr\u003e Plums \n\u003cbr\u003e Potatoes, Sweet \n\u003cbr\u003e Potatoes, White \n\u003cbr\u003e Radicchio \n\u003cbr\u003e Radishes \n\u003cbr\u003e Rapini (Broccoli Rabe) \n\u003cbr\u003e Rhubarb \n\u003cbr\u003e Rutabaga \n\u003cbr\u003e Scallions \n\u003cbr\u003e Shiso \n\u003cbr\u003e Spinach \n\u003cbr\u003e Sunchokes \n\u003cbr\u003e Tomatillos \n\u003cbr\u003e Tomatoes \n\u003cbr\u003e Turmeric \n\u003cbr\u003e Turnips \n\u003cbr\u003e Watermelon \n\u003cbr\u003e Winter Squash \n\u003cbr\u003e Zucchini and Other Summer Squash \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePART 4 On the Plate: Incorporating Fermented Foods into Your Daily Meals\u003c\/b\u003e\n\u003cbr\u003e 10 Breakfast: Culture for the Gutsy \n\u003cbr\u003e 11 Snacks: A Pickle a Day Keeps the Doctor Away \n\u003cbr\u003e 12 Lunch: Ferments on the Go \n\u003cbr\u003e 13 Dinner: Brine and Dine \n\u003cbr\u003e 14 Dessert: Really? \n\u003cp\u003e\u003c\/p\u003e Appendix: Scum--The Good, the Bad, and the Ugly \n\u003cbr\u003e Resources \n\u003cbr\u003e Endnotes \n\u003cbr\u003e Bibliography \n\u003cbr\u003e Metric Conversion Charts \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThis updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes.\u003c\/b\u003e\u003c\/p\u003e Since the first edition of \n\u003ci\u003eFermented Vegetables \u003c\/i\u003ewas published in 2014, enthusiasm for fermentation has bubbled over--in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. \n\u003ci\u003eFermented Vegetables\u003c\/i\u003e has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys' authority, are a winning combination. \n\u003cp\u003e\u003c\/p\u003e The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Storey Publishing","offers":[{"title":"Default Title","offer_id":46431159517315,"sku":"SPTM-9781635865394","price":27.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9781635865394_1753839302779.jpg?v=1776829149","url":"https:\/\/sebink.com\/products\/fermented-vegetables-10th-anniversary-edition-creative-recipes-for-fermenting-72-vegetables-fruits-herbs-in-brined-pickles-chutneys-kimchis-k","provider":"Sebink","version":"1.0","type":"link"}