Fermented Vegetables, 10th Anniversary Edition
By Christopher Shockey, Kirsten K. Shockey
2024 • Storey Publishing
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.
Tags: Books, canning and fermentation, Pre-Order, sustainability, vegetables