Fermented Vegetables

August 1, 2014

Fermentation has become more mainstream, but let's face it--with instructions that inevitably mention bacteria and mold, it's hardly glamorous. This vibrant cookbook from instructors and self-professed "fermentistas" Kirsten and Christopher Shockey (fermentista.us), however, does much to increase its appeal. Comprising fermentation basics, master methods, equipment and resource guides, and an A-Z of vegetable recipes (e.g., curried okra pickles, radicchio-garlic kraut), it offers readers who've dabbled in canning and preserving everything they'll need to confidently transform fresh vegetables into colorful ferments. These can then be used to prepare supplementary recipes for breakfasts, lunches, dinners, "crocktails," and desserts. VERDICT Beautiful photography and a contemporary design will have you craving this book's krauts, kimchis, and condiments. Like Liana Krissoff's Canning for a New Generation, it's an informative and approachable guide that offers a fresh take on traditional preservation methods.

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