Fermented Vegetables :: The book
"For anyone interested in delving deeper into the fermentation of vegetables, this book is a valuable resource, one of the most impressive new additions to the growing literature of fermentation. Fermented Vegetables offers a thorough review of basic concepts, tools, ingredients, and processes, and a great recipe section, organized by vegetable, perfect for gardeners or anyone looking for creative ideas for using and preserving seasonal abundance."
—Sandor Ellix Katz, Fermentation Revivalist and Author of the Art of Fermentation and Wild Fermentation
"Fermented Vegetables is nothing if not thorough, which is exactly what I was hoping to find in this handsome, detailed, in-depth book. Such good information and so much of it!"
—Deborah Madison, Author of Vegetable Literacy, Cooking and Gardening with Twelve Families from the Edible Plant Kingdom
"Kirsten Shockey and Christopher Shockey take the art of lacto-fermentation to a whole new level in Fermented Vegetables. The authors provide precise instruction for beginners and then inspire the reader with wonderfully creative ways to use sauerkraut and all its cousins in everything from quiche to enchiladas. This beautifully illustrated book belongs on the shelves of both amateur and professional chefs."
—Sally Fallon Morell, President The Weston A. Price Foundation, author of Nourishing Traditions
"How to do it and what to do with it! This book covers all the aspects of fermentation. Eggplant, kimchees, fermented Basil, sweet to savory. All you need to know lies in this book. Le pigeon now has a new "how to" to grace our book shelves."
—Gabriel Rucker, Le Pigeon restaurant, Portland, Oregon