Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments by Kirsten K. Shockey and Christopher Shockey

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Reviews about this book

  • Food in Jars

    This book is great both for basic fermentation techniques and for products that walk the spicier side of things.

    Full review
  • Food in Jars

    You get step-by-step guide to building a basic pepper mash, brine-based sauces and pickles, pastes and mustards, and kimchis, relishes, and salads.

    Full review
  • ISBN 10 1612127282
  • ISBN 13 9781612127286
  • Published May 30 2017
  • Format Paperback
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Storey Publishing, LLC

Publishers Text

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 


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