Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes

Super detailed and lays everything you need out super clearly - the sauerkraut recipe is great. Lots of recipes so almost too many to pick from at times

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.

The book gives a great overview of the process of fermenting and a very down to earth approach to the required equipment (needed vs "nice to have"). The authors anticipated and answers many questions someone new to fermenting might have. Individual steps in the process are well-illustrated and easy to follow, which is always nice. It is also great to see it acknowledged that some things (e.g. fermentation time) will differ on the circumstances and that there is no one rule to fit all circumstances. All in all, I think this is currently the best book on the market for anyone new to fermenting. I got it because I used to help my grandmother ferment various vegetables but couldn't remember the details - and it is 2020 and I already know how to make sourdough bread, so this was the next best thing. It is *very* American, if you are looking for traditional European recipes, you won't find them in there (with the exception of Sauerkraut and Blaukraut). Not a negative, just something to be aware of. The measurements are also very American and in some places and the suggested percentages don't line up with the actual percentages in the recipe. It would have been nice to see these translated for the British and European market. Bring your calculator and remember that a US gallon is different to an Imperial gallon. I currently have the Blaukraut and Lemon-Dill Sauerkraut bubbling in the kitchen - we'll see how it turns out!

I thought I'd give it a go. Lots of these around when I was younger.

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

I have a number of books on fermentation on my bookshelf, but this is by far my favourite. It becomes obvious very quickly, that the authors are experts in this field, having ran a business selling fermented goodies, and the cumulative wealth of their knowledge is all wrapped up in this one book. They cover everything, from the tools to use; tips on incorporating dehydrated veggies like mushrooms, seaweed and tomatoes into your ferments; fruit/veg that can be added which create extra brine, etc. The majority of their book is taken up with recipes for fermenting different vegetables, e.g. nettle kraut; lemon dill kraut; kimchi brussels sprouts, etc.

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!

This book brims over with inspiration and energy of the author whose obvious love of ferments,home,good food and life shines through. Informative,clear and never dull. This is the only book you could ever want on this topic. I am hooked. Best buy in a long time. Am having to resist making every recipe as I read it. Buy this book !!!

Love this book! There are so many recipes to look through, and it's well organized. If you're insecure about fermenting, I definitely recommend this book. If you just want some recipe inspiration, this is a great resource. I use this book mostly for inspiration, then do a little research on the side as well regarding fermentation times. Mostly because they recommend fermenting sauerkraut for about a week, but it's actually pretty common to ferment it for a month. There's nothing wrong with doing a shorter ferment, but the different suggestions for time might be a little confusing to those new to fermenting. That aside, I think this is an amazing book for people new to fermenting or those who have an interest in it. Not only does it have detailed recipes, it explains the process, and best of all has images of what's normal in a ferment, and what's not. I gifted this book to someone who was nervous about the process (because nobody wants food poisoning!) and it made them feel so much more confident.

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

Fermentation is well explained, easy to follow.

Love this book. It is exactly what I was looking for out of my first book on the topic. It gives you a full explanation of lacto-fermentation science and history along with sections on salts, troubleshooting and equipment; the basic procedures behind sauerkraut, brine pickling and kimchi; and then a whole bunch of recipes (A-Z) for a multitude of veggies and even a few fruits What I really like is that there is a lot of explanation of techniques and not just simple recipes so that you develop an understanding of what you are doing instead of just blindly following step-by-step. For example, for many of the vegetables there is more than one recipe and it will discuss the various types of that veggie or similar veggies. If you can't ferment almost any vegetable you can think of with this book, then you clearly did not read it! This book only deals with lacto-fermentation which is using the naturally occurring Lactobacillus to ferment your veggies. It does not deal with starter cultures or use of whey or any other inoculation method. It is also strictly tailored for vegetable fermentation. It does not discuss yeast fermentation of beer, wine or sourdough or the aging fermentation of meats.

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