Fermented Vegetables: Creative Recipes For Fermenting 64 Vegetables & Herbs: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

My interest in fermentation comes alongside 'gut' data and books, suggesting fermentation can naturally improve the bacteria in our intestines with health implications. I looked at similar publications but this book is comprehensive and understandable. Step by step, it explains the fermentation process, what to do and what can go wrong with expert remedies. As a novice, I showed this to my 92 year old mother who knows these basic processes from her war experiences. Innovation was discussed. We agree, (no arguments from me), with my mother telling me there are different ways of skinning a cat. We concurred on the healthier options. A slight problem is with the quantities, not with the ingredients. Following the authors' advice with recipes that are clear and explanatory, with tips and potential pitfalls listed in a one-to ten formula. Making quarts of products and storage in a fridge is beyond my storage capacity. Alternatives ways of preservation are welcomed. Cutting sizes is, however, feasible but fridge space can be a problem. Having said that, the sauerkraut, onion chutney and rhubarb I have made so far are delicious and produced, even for a hand-fisted cook. My family are predators for this, the ultimate praise and drives me to keep on after retirement. I don't have a vegetable garden but do have an excellent greengrocer and local farmers' markets. A marvellous book,that will engage my have-a go approach, ( reminds me of Pickles), in retirement. Well- illustrated and recommended.

I have been fermenting for about a year now. I started as most people probably do with Kefir and basic sauerkraut.. But I was keen to try other ferments. This booked was recommended to me as a way to get more recipes, and I had seen pictures of peoples ¨creations¨ that they had taken from this book and they looked fascinating. So I treated myself to this. There are a few chapters at the beginning about fermenting, and the benefits that fermenting should offer and the 3 different main techniques. This is an interesting introduction. I have tried 2 of the recipes and they are straight froward and easy to follow. They are currently bubbling away in my cupboard. Overall I would recommend this. If you found this helpful, please click yes

Lots of step by step photographs to help get you started with fermenting vegetables. A good review of the materials needed. I purchased a crock pot from Germany after reading the book and a good tip is to place the ceramic followers is a vacuum sealed bag so the food does not contaminate the porous clay. I have made the blau kraut recipe and have garlic in mason jars almost ready plus salted lemons yet to be tasted. With fermented food being mentioned on Radio 4 Archers program I think fermented vegetables will become more mainstream. This book has lots of recipes with good pictures of most. The range of vegetables, herbs and spices used is broad and interesting. It will take me quite a while to try all of the recipes. I like the problem solving pages and can't wait until chinese cabbages are available in the summer to try the various kimchi options.

I've had a few half-hearted attempts at fermenting, initially after reading the Nourishing Traditions book and then Wild Fermentation, but neither really gave me the information or inspiration I needed. This book is entirely different and give so much helpful information, step-by-step guides and photos, plus ideas and recipes for nearly every fermentable vegetable. Trouble shooting and great ideas on equipment needed too. It sticks to covering just vegetables, which is again just what I needed. Already have a lovely Sauerkraut in the fridge and now Sprout Kraut fermenting well. Very happy with my purchase!

Wonderfully written 'cook' book! All questions about fermenting are answered in simple, straightforward and inspiring ways. It makes a huge difference to the enjoyment of your food if you understand the science behind the process. There are also a surprising number of recipes and interesting ways to use your fermented food ... this book will be around in your kitchen for many years. Definitely a recommended buy.

I got this kindle book thinking that it would not meet my expectations and I was damn right: it’s MUCH better than anything I could’ve expected. The authors style is fun and extremely informative, they ooze out as much passion about fermenting vegetables as fermented veggies exude brine! Tonnes of recipes and ideas, little anecdotes and stories. I thoroughly enjoyed reading it and it’s now hands on time!!

This is an excellent book covering a wide range of ingredients and approaches. For anyone particularly interested Kimchi then I highly recommend ‘Kimchi: Essentials of the Korean Kitchen’ by Byung-Hi Lim & Byung-Soon Lim. Further, forget ceramic crocks and jars, ‘Crazy Korean’ fermentation containers are brilliant and easy to use; great if you’re doing Kimchi because the keep the smell contained.

A wide selection. I look forward to making some.

The best book to get you started on fermentation. I am going to get the other books; they are well written with a lot of good information.

Excelente libro, muy buenas recetas, excelente contenido. Gracias!

Informative and easy to follow

Fermentation is well explained, easy to follow.

'E un libro fantastico. Facile da seguire, bellisime immagini. Lo consiglio a tutti gli appassionati della alimentazione naturale e sana.