Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

Jacket Description/Back:
From the best-selling authors of Fermented Vegetables comes a tongue-tingling array of condiments sure to heat up your table. These recipes combine probiotic goodness with spices and flavors inspired by cuisine from around the world. Includes more than 40 ways to make fiery ferments part of any meal! Tickle your taste buds with fermented versions of thai pepper mint cilantro paste, ginger pickles, Jamaican jerk sauce, lemon achar, kumquat chutney, Caribbean salsa, stuffed pickled cherry bomb peppers, sriracha, aleppo za'atar pomegranate sauce, gochujang, green peppercorn mustard, chocolate cranberry mole, and more.

Table of Contents:
Foreword by Darra Goldstein
Introduction
Part 1: Getting Started
1 Tools and Tips
2 Master the Techniques
3 The Hot Stuff: Your Ingredients
Part 2: Fiery Ferments
4 Spicy Pre-Chile Recipes
5 Sauces
6 Salsas, Relishes, and Chutneys ... Oh My!
7 Flavor Pastes
8 Kimchis and Fermented Salads
9 Hot Pickles
Part 3: On the Plate
10 Blazing Plates
11 Spirited Sips and Racy Desserts
Fermentation Doctor
Acknowledgments
Index

Biographical Note:
Kirsten K. Shockey and Christopher Shockey are the coauthors of the best-selling Fermented Vegetables. They 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.

Review Quotes:
"This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and -- most especially -- delicious for everyone!" -- Amanda Blake Soule, editor of Taproot magazine

Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey are back, and this time they've brought the heat with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe.

• Thai Pepper Mint Cilantro Paste
• Aleppo Za'atar Pomegranate Sauce
• Mango Plantain Habañero Ferment

Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. Each recipe is accompanied by a serving size yield and a reference to the techniques shown earlier in the book, making this the only guide you'll need for your spicy fermenting experience.

Review Citations:

• Foreword 05/09/2017 (EAN 9781612127286, Paperback)

Contributor Bio:Shockey, Kirsten K

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.