Fermented Vegetables, 10th Anniversary Edition

"This new edition of the book builds on the the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world"--

Why We Still Ferment                                                     PART 1 Dipping into the Brine                                            Fermentation Fundamentals CHAPTER 1 Back to the Future: Vegetable Fermentation as Preservation     CHAPTER 2 The Inner Life of Pickling: The Science behind Vegetable Fermentation  CHAPTER 3 Crocks and Rocks: The Tools of the Trade                        PART 2 Mastering the Basics                                             Kraut, Condiments, Tsukemono, Pickles, and Kimchi CHAPTER 4 Mastering Sauerkraut                                          CHAPTER 5 Mastering Condiments: Dry Brining Techniques                   CHAPTER 6 Mastering Tsukemono and Pickling Beds                          CHAPTER 7 Mastering Brine Pickling                                      CHAPTER 8 Mastering Kimchi Basics                                       CHAPTER 9 Practical Matters: Storage and Troubleshooting                  PART 3 In the Crock                                                    Fermenting from A to Z Artichokes Arugula Asparagus Avocado Basil Beans, Green Beets Broccoli Brussels Sprouts Burdock (Gobo) Cabbage, Green and Savoy Cabbage, Napa or Chinese Cabbage, Red Carrots Cauliflower Celeriac Celery Chard Cilantro (Coriander) Citrus Collard Greens Corn Cranberries Cucumbers Dandelions Eggplant Escarole Fennel Flowers Garlic Garlic Scapes Ginger Grape Leaves Herbs Horseradish Jicama Kale Kohlrabi Lamb’s Quarters Leeks Mango, Green and Unripe Mushrooms Mustard Greens and Seeds Nettles Okahijiki Greens (Saltwort) Okra Olives Onions Pak Choi (Bok Choy) Parsley Parsnips Peas Peppers Plums Potatoes, Sweet Potatoes, White Radicchio Radishes Rapini (Broccoli Rabe) Rhubarb Rutabaga Scallions (Green Onions) Shiso Spinach Sunchokes Tomatillos Tomatoes Turmeric Turnips Watermelon Winter Squash Zucchini and Other Summer Squash  PART 4 On the Plate                                                    Incorporating Fermented Foods into Your Daily Meals CHAPTER 10 Breakfast: Culture for the Gutsy                             CHAPTER 11 Snacks: A Pickle a Day Keeps the Doctor Away                  CHAPTER 12 Lunch: Ferments on the Go                                    CHAPTER 13 Dinner: Brine and Dine                                       CHAPTER 14 Dessert: Really?                                              Appendix: Scum—The Good, the Bad, and the Ugly                          Resources                                                              Bibliography                                                           Acknowledgments                                                        Index