Fermented Vegetables, 10th Anniversary Edition

Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over-in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys' authority, are a winning combination.The second edition of the book builds on 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. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.

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