Fermented vegetables : creative recipes for fermenting 64 vegetables & herbs in krauts, kimchis, brined pickles, chutneys, relishes & pastes / Kirsten K. Shockey and Christopher Shockey ; photography by Erin Kunkel.
"Make lacto-fermentation part of your kitchen. A classic preserving method, the process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. Master the techniques for making sauerkraut, kimchi, pickles, and fermented condiments, and then explore how to apply those simple skills to fermenting with more than 60 fresh vegatbles, herbs, and even a few fruits. In addition to 140 recipes and suggestions for an intriguing array of ferments, you'll find delicious recipes that bring your creations to the table as part of any meal." -- P. [4] Cover.
Record details
- ISBN: 9781612124254
- Physical Description: 375 pages : color illustrations ; 23 cm
- Publisher: North Adams, MA : Storey Publishing, 2014.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references and index. |
Search for related items by subject
| Subject: | Fermented foods. Vegetables > Preservation. Canning and preserving. |
Available copies
- 6 of 7 copies available at NC Cardinal. (Show)
- 1 of 1 copy available at Iredell County Public Library.
Holds
- 0 current holds with 7 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Troutman Branch Library | 664.024 SHO (Text) | 33114017666983 | Adult Nonfiction | Available | - |
