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Fiery Ferments
70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments
Langbeschreibung
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.
Inhaltsverzeichnis
Foreword by Darra Goldstein IntroductionPart 1: Getting Started 1 Tools and Tips 2 Master the Techniques 3 The Hot Stuff: Your IngredientsPart 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 PicklesPart 3: On the Plate 10 Blazing Plates 11 Spirited Sips and Racy Desserts Fermentation Doctor Acknowledgments Index
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.
ISBN-13:
9781612127286
Veröffentl:
2017
Erscheinungsdatum:
30.05.2017
Seiten:
272
Autor:
Christopher Shockey
Gewicht:
836 g
Format:
228x202x22 mm
Sprache:
Englisch
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