Fiery Ferments Cover


We are excited to announce that our new fermentation book is out. We think it is pretty great but don't take it from us, here is an excerpt from the foreword by Darra Goldstein, Editor in Chief, CURED

"Food is life, but as Kirsten and Christopher Shockey demonstrate in this marvelous book, it is also alive. That is, food ferments. It bubbles and churns, froths and foams, releasing compounds that benefit our health. But Fiery Ferments isn’t primarily about nutrition (though that’s a nice bonus). The Shockeys celebrate flavor, specifically flavor that zings, and they are excellent guides into the lively world of fermentation—the wonders of microbial action, the magical transformations it achieves. And what magic! Fiery Ferments travels the globe as the recipes progress from familiar hot sauces and salsas to condiments other cultures enjoy: Haitian pikliz, Indian achar, Indonesian rempah, Yemeni zhug. And they’re all presented in a spirit of experimentation and fun. Why stick to traditional kimchi made with cabbage when you can use nettles, green beans, summer squash, or rhubarb instead?"

Please pre-order at your local bookstore or from your favorite on-line retailer. Powell's Books, Amazon, Barnes & NobleIndieBound


Advanced Praise

Buyers of this book should have two qualities: a love of cooking challenges, and patience. The first because Fiery Ferments moves hot and spicy cooking into a new dimension, and second because fermenting takes a lot of time. I love this colorful and adventurous cookbook and recommend it highly.
— Dave DeWitt, “The Pope of Peppers”
Fans of heat, rejoice! Fans of fermentation, rejoice! Fans of hot ferments, get ready for the book of your lives. Fiery Ferments expertly marries spicy with probiotics. The 70 recipes offered in its pages include those both traditional and modern, and even better, each comes with its own heat index so you know just what kind of fiery ride you’re in for at the onset. If you’ve got a spicy foods lover in your home or in your life (I often joke that my husband puts hot sauce on his hot sauce), Fiery Ferments is a must-have.
— Ashley English, Author of The Homemade Living series
Thanks to my Texas taco residency, my midwestern flavor receptors have been schooled by sauces and spices of all sorts, most of which make you sweat. In spite of 15 years of expanding my palate in the south, I learned so much about hot stuff—the compendium of chiles and other spicy ferments and methods—from Kirsten & Christopher’s book. I can’t wait to share this fabulous resource with students and friends who love turning up the heat with ferments you can easily make at home.
— Kate Payne of Hip Girl’s Guide to Homemaking
Kirsten and Christopher’s diverse collection of approachable and tasty recipes is dedicated to fermented spice and is thus a must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a slight or generous dose of heat.
— Tara Whitsitt, founder (and author) of Fermentation on Wheels
This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and — most especially — delicious for everyone!
— Amanda Blake Soule, editor of Taproot magazine