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Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes by Kristen Shockey and Christopher Shockey

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Notes about this book

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Notes about Recipes in this book

  • Naked kraut

    • Dannausc on August 09, 2018

      Super easy.

  • Andrew's private reserve kimchi

    • Dannausc on August 09, 2018

      Good and easy.

  • 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.

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  • ISBN 10 1612124259
  • ISBN 13 9781612124254
  • Linked ISBNs
  • Published Oct 01 2014
  • Format Paperback
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Storey Publishing LLC
  • Imprint Storey Publishing LLC

Publishers Text

Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes using the same methods to make over 80 other fermented vegetable and herbs, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. Many of the recipes can be made in small batches (such as single pint). There are also recipes for using the fermented foods.

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