• jacqueline_9plaq8 on May 14, 2026

  This wonderful book is my go-to for making fermented plants. It has a beautiful variety of recipes that are so easy to make, including recipes for using the fermented products. And I absolutely love their down-to earth - pardon the pun ??- speaking style throughout the book.

Notes about Recipes in this book

• Arugula kimchi

  • Ganga108 on January 12, 2025

    Arugula (rocket) needs to sit in brine for several hours or overnight before being placed in a fermentation vessel.

  • Ganga108 on January 12, 2025

    Putting more garden produced to good use. This is one of our fermentation projects for today. I had a lot of rocket from the garden, larger leaves. It brined all day, with 3 cups of the bring, salt, sugar mix, and I tossed often. Next time I'll try sprinkling the salt amongst the leaves and add the water+sugar mix. I think that works faster. UPDATE: Nice, with a bite, somewhat salty. I will try a less salty brine next time. There is quite a learning curve to fermenting :).

• Whole-leaf fermented basil

  • Ganga108 on January 11, 2025

    Begun today. A little painful to pick all those leaves! Perhaps a paste next time :) UPDATE: The leaves are delicious! They ferment really well, quite fizzy during the fermentation time.

• Basil paste

  • Ganga108 on January 09, 2025

    In the 10th anniversary edition, this is on P154 and includes garlic in the title and ingredients. However the instructions don't address the garlic. I guess it is processed with the basil.

• Curtido rojo

  • patioweather on March 25, 2025

    Extremely basic recipe with just three ingredients: lime, salt, and onion. Easy to follow and riff off of.

• Beet kvass (Russel)

  • Ganga108 on February 09, 2025

    Shockey's recipe and Katz's in Art of Fermentation differ a lot in how many beets, salt levels and fermentation times. I've split the difference for this first ferment (but suspect I'll go Katz's more light touch approach in future). Added fresh turmeric, fresh ginger and some long peppers to the ferment. Other possible additions that I have read about include: any pickling spice, dill, mint, raisins, garlic, onions. I am not sure I'd add onions or garlic to a drink :) . I have used a self-burping lid to add some fizz to the ferment. UPDATE: I am so please with how the kvass turned out. It is slightly effervescent, salty, sour, beet-sweet and beet-earthy. Yum. I have put the beets on to ferment again for a second round of kvass.

• Golden ginger beet kvass with Meyer lemon

  • Ganga108 on January 27, 2025

    This recipe doesn't appear to be in the 10th anniversary edition.

• Naked kraut

  • Dannausc on August 09, 2018

    Super easy.

• Lemon-dill kraut

  • SGnolek on March 18, 2026

    This is very good! Even people who don't typically like sourkraut will enjoy this.

• Andrew's private reserve kimchi

  • Dannausc on August 09, 2018

    Good and easy.

• Garlic pickle slices

  • Acarroll on December 18, 2022

    Good pickles, will repeat.

• Rhubarb relish

  • Ganga108 on January 22, 2025

    I am making the variation on the next page (P319-320 in the 10th Anniversary edition) with fresh ginger and cardamom, also slightly. less salt. Fingers crossed for a good result. UPDATE: EXCELLENT! Tangy, slightly sweet. Addictive - I couldn't stop giving it taste tests.

• Fermented rhubarb infused with ginger and cardamom

  • Ganga108 on February 10, 2025

    This was such a success. When I was making it - at first there was not enough brine - I may not have sliced thinly enough or massaged well enough. So after waiting a while and still no brine, I emptied it out and gave it a quick whizz in the small processor. I added a pinch more salt, mixed it well, replaced in the jar and tamped down - success, enough brine now. (I'd use the processor again next time, after I add the salt. Superb result! I am addicted to it. It is gorgeous and delicious. Lemony with a hint of sweetness and some deeper flavours. NOTE TO SELF: Make a double recipe next time.

• Tomatillo salsa

  • eliza on November 05, 2016

    This ferment takes a while to get going so I left it for just over 2 weeks. It takes quite a while to chop all the ingredients, as with most ferments, but then it's no work at all until it's ready to be refrigerated. Not a lot of brine from this one. Tastes pretty good.

• Squash chutney

  • dinnermints on March 19, 2017

    This was just okay. I can't remember the name of the squash I used, but it was an heirloom variety that didn't have as much moisture in it as, say, a butternut squash. I made up a cup of brine to pour over it, since after a week, there still was hardly any brine.

• Classic bierocks

  • stepharama1 on November 27, 2025

    I'd never heard of these before - but from what I can tell it seems like an Americanized version of pierogi. These turned out excellent! I decreased the sugar in the dough substantially. The pastries were pleasingly soft and light with a nicely flavored sauerkraut and ground beef filling. We're looking forward to the leftovers for dinner tonight.

• Food in Jars

  ...teaches you how to ferment vegetables, with step-by-step imagery and helpful recipes...I often use the information in this book as a starting place to make smaller batches of very delicious things.

  Full review