Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

by Kirsten K. Shockey, Christopher Shockey

A healthy gut is a happy gut! Fermented Vegetables offers lacto-fermentation fundamentals, recipes for tasty ferments, and ways to enjoy them during meals.

Genres: Cookbooks, Food, Cooking, Nonfiction, Reference, Health, Nutrition

957 pages, Kindle Edition

First published October 17, 2014

Reviews

[Yodamom · Rating 5 out of 5]

A wonderful guide on the art of fermentation with vegetables. I am a long time fermentor. I've been making kimchi and pickles for years, the basics. This book cover those is a well written process easy to follow and it has so much more. The ideas I got from this book just might drive me build a pickling pantry to store all my jars. I've always wanted to make sauerkraut, but how about carrot-kraut ? Or pickled brussel sprouts, my daughters fav. Oh and pickling herbs ?!?! Honestly I can't wait to try this the most. I've got a ton of stuff planted and now I have the recipes.
I really loved this book. It was practical with general recipes to get anyone started. it had great portions, small batches are not normally a part of a pickling/fermenting book. Lastly it had some fabulous new ideas I can't wait to dive not.

[k.wing · Rating 5 out of 5]

Fantastic and informative book on fermenting vegetables. Canning was popular among the older generations where I grew up, and I currently live in a land where fresh food reigns and the culture of storing food and fermenting it is forgotten. I’m proud to learn this necessary skill and make sure it doesn’t die out.

I’ve made kombucha and kimchi in the past, and I now have carrots in brine as we speak. I can’t wait to try fermenting citrus, pastes, and hot sauces.

This is an excellent resource on getting started with fermentation and reads a lot like a how-to guide. I also own The Art of Fermentation which seems more of a deep dive into the history and culture around fermentation. But if you’re looking to get started lickity split, this is your shit.

[Jessica Knutson · Rating 5 out of 5]

I NEED TO BUY THIS ONE! I borrowed it from the library, have read it through, and there are SO MANY amazing recipes I want to try! Unfortunately, I don't have time before needing to return it. I will either borrow again, or buy my own before the summer harvest begins. I can't wait!!!

[Diz · Rating 4 out of 5]

This has everything you want to know about making fermented pickles. There are four basic methods that are taught at the beginning of the book. Then each vegetable has a section of recipes using the basic methods appropriate for that vegetable. At the end of the book, there is a section of recipes that use the pickles you make. I found it all very informative. However, there is some health and nutrition information given here that isn't clearly sourced. A lot of it seems to come from homeopathic medicine, so if you're not into that, that might be a minus. In the end, the book focuses much more on the pickling process and and the flavor of the pickles rather than on their health benefits, so even if you aren't a fan of homeopathic medicine, it isn't a major part of the book.

[Sarah · Rating 5 out of 5]

Nach dieser Lektüre und fühle ich mich sicher auch ohne Rezept zu fermentieren, was ich will. Großartige Anleitung, die dieses "Omakochen" vermittelt, sodass man dann selbst "nach Gefühl" vorgehen kann.

[Phrodrick slowed his growing backlog · Rating 4 out of 5]

What I liked most about Kirsten K. Shockey and Kirsten K. Shockey’s Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes Kindle Edition was the fact that it quickly and efficiently proved to me that I was not going to be able to ferment vegetables in my condo. Rather than make my negative case, I would rather focus on the value received by getting both the good and bad news.

At no more cost than this one book I was spared the business of buying containers and foods and other such supplies, only to find that the down side of the fermenting would make this an impractical choice.

Throughout the language is clear, and the instruction read as easy to follow.

Fermenting Vegetables makes a compelling case for the advantages to anaerobic fermentation of foods. I liked reading the text for its information, for the honest enthusiasm and tell all attitude of the authors.

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes is highly recommended as a first read, must read for anyone with no experience, uncertain of what they are likely to experience and not only why they should become an at home fermenter and as in my case, why they may prefer to be a customer.

[Ankit Saxena · Rating 3 out of 5]

There are many recipes to learn from, for how we could use waste of food and vegetables to keep them in use in many ways. There are some more vegetables and fruits that have been added from last books in the series. Health benefits were also mentioned for readers to get their knowledge enhanced while reading and then further making the recipes to boost their health.
I like Brine pickling most of all. However, I am very much familiar with the 'Mastering Condiments' Techniques that were explained here. I have seen that very prominently in India and it was so old technique, even when people from around the world knew nothing about spices ever before.

My NetGalley review

[sidewalk · Rating 5 out of 5]

I received a copy of this book for review from Storey Publishing

Ok... I have a confession to make. I love Storey books! I love, love, love them. I know, every time I get a book published by them, that it will be awesome (only ONE book so far, that I haven't liked, but that was the subject).

This book was no exception. Wonderfully detailed, step by step instructions and explanations of the why and hows of fermenting. Clear and inspiring pictures throughout the book. You just want to run out and get started!

My husband and I have been trying to eat more seasonal. Alas there are things we simply LOVE and want year round. So we have also been thinking about fermenting. Sure, we have made Kraut before, but that was about the extent of it.(We shall not speak of the wine, that accidentally turned to vinegar.)
We knew there must be more out there, but to be honest, we "didn't have time" do do all the research to find out the what and hows. Then a bunch of my friends got interested in fermenting at the same time and my husband noticed this title in the Storey catalogue and I asked if I could have it.
A few days later, the postman brought the book. WOW did it ever open our eyes!

Not only did we now have all the research right at our fingertips, without having to search all over the internet, but it came with easy to understand instructions, was portable to the grocery store (yes, we still don't have "internet on the go", we don't have iPhones...we live like cave men around here), and gave us suggestions, we would never have dreamed up to search for.

Wonderful recipes, not just instructions on how to ferment things, but what to make with it afterwards! Fermented Breakfast anyone? No.. don't ferment your breakfast, but have some Kimcheese, or sauerkraut frittata, maybe... RIGHT??? you would NOT think of these things!!! We didn't either, but boy oh boy are we now!

We set right out and tried the Kimchi recipe from the book, as we really never found a Kimchi we liked any place around to buy. It. Is. Amazing! We will stick with it from now on. We did change just a wee little bit, but not much...we left out the fish sauce, since we forgot to get it lol and we left out the pepper flakes, since I can't do spicy (one of the main reasons we haven't found any we like and eat) Other than that, we stuck to the recipe as suggested and it was delicious!

Next we will do grape leaves!!!

If you have never fermented before and are really afraid to try it, get the book! It will take the fear out of you and give you confidence in trying your hand and feeding you family worth while food. Also: it is not as much work as you might think and only requires a minimum of tools (who doesn't have Kerr glasses around the house and if not, what is your excuse?????)

This book is once again a home run. It is absolutely true to Storey's mission statement. To serve their customers by publishing practical information that encourages personal independence in harmony with the environment.
Thank you for finding these wonderful, talented and knowledgeable authors!!! Put together with the most inspiring photography it makes for great reading and successful recreating!

I encourage you to try your hand at fermenting and providing healthy food for your family, while being in charge of every ingredient.

StoreyPublishing and their wonderful authors take the scary out of doing things from scratch, if you don't have family around to help, or teach you!

[RL · Rating 5 out of 5]

A-MAZ-ING book about fermenting and brining. I can't explain it better than this - I've read half a dozen books on fermenting, and none of them have been as crystal clear as this book. There are no special weights required or storage spaces needed; simply use a mason jar or crock and fill up a ziploc baggie with water and use that as a weight to keep all veg submerged under brine. Seriously easy. Wish I knew this before I bought special mason jar air release lids and glass weights, blah blah blah. Sometimes you have to remind yourself that it's fermenting - this is how people stored foods before refrigeration and even sanitation.

I made the regular kimchi and the lemon-dill kraut and curtido. All amazing, and no, none of them stunk up our tiny house and tinier kitchen (with no ventilation). I really can't wait to try the rest, especially the carrot cake, which a friend raves about!

Bonus for this being an amazing digital book with links and info that actually work properly. I enjoy my kindle copy as I can access it while I'm in the grocery or at the market for veggies, but dang, I really want to have a physical copy as this book really lends itself to flipping back and forth between chapters and recipes.

[Stephanie · Rating 5 out of 5]

Fermenting foods has been a means of survival for humans throughout history, and is a skill I have been wanting to learn, but have been concerned about success rates without any experience.

This book covers the details of the entire fermentation process, including suggestions on how to handle "what if" situations. I could tell that the people who worked on this title cared about making sure the reader understood and felt comfortable with each step of the process.

You will learn how to pickle and ferment roots and vegetables from A - Z. This is an excellent, detailed kitchen resource. I highly recommend this book.

[Carola · Rating 4 out of 5]

Finally, I did it! It took me a lot of time to finish this book. It's a fascinating new world for me, the pickling one. So many options to prepare! I can follow these recipes and/or create my own, there are heaps of possibilities that my imagination can bring once I've mastered the technique, which isn't hard, I'll just need some time to try and try over and over again. And the best of all: not only are the ferments yum, but they're also so good for a person's health.

I'll soon read the other books written by the author.

[Claire Reviews · Rating 5 out of 5]

Book Review:
Fermented Vegetables, 10th Anniversary Edition
by Kirsten K. Shockey; Christopher Shockey
Published 16 Apr 2024, Storey Publishing

Synopsis:
Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes.
Since the first edition was published in 2014, enthusiasm for fermentation has bubbled over—in part because of the ongoing research into the importance of gut health. The authors have been at the forefront of the fermentation movement, are two of its most widely respected teachers, and Fermented Vegetables has become the go-to reference for people who want to start fermenting.
This second edition includes 65 new recipes, and information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.

Review:
This is an incredible book, with everything you need to know about the importance of including fermented foods in your diet for gut health, as well as fantastically detailed recipes.
The recipes don't contain lists of ingredients you've never heard of - most will already be in your fridge or larder, and the recipes include step by step photos which are very handy! For this edition, there are far fewer recipes containing animal products and alcohol, so the authors have considered the change in consumers' diets since 2014's first edition, and really thought about their target audience when deciding what to include.
This is likely the only book you'll ever need in fermenting, so prepare to become a master of kimchi, relish, kraut, chutney, and so much more!
⭐️⭐️⭐️⭐️*I received an eARC from the publisher via Netgalley. This is my unbiased review.

#BookReview #StoreyPublishing #Fermented #FermentedVegetables10thAnniversary #NetGalley
#FermentedFoods

[Sheryl · Rating 4 out of 5]

"Submerge in brine and all will be fine!" Being a novice, this book somewhat dispelled my fears that "home-fermenting" and "botulism-waiting-to-happen" go hand in hand. The authors describe the fermenting process thoroughly. I appreciated that they not only explained how fermenting can be successfully accomplished with the most basic of equipment, but also took the time to discuss (without judgement) many of the gadgets that are out there that some people use. I also appreciated the pictorial appendix on "scum-the good, the bad, and the ugly" but I still know that I will have a hard time tasting something that I've scooped mold out of. For those with more experience, the authors include recipes for vegetables from A to Z. Recipes range from the simple, "Naked Kraut" to what I would call bizarre "Burdock Kimchi." I am left with the impression that home-fermenting is something that I can easily and frugally try.

[Reading_ Tamishly · Rating 5 out of 5]

I have been obsessed with the author’s work and this is the best overall edition considering the first edition of 2014.

This is the mother book of vegetable/fruit fermentation and you will get all the basics (yes, not including very traditional recipes of rare unknown cases of course) but we get most of the basics of most common vegetables we get anywhere.

Well compiled; perfect presentation; brief but very informative writing. Everything I could ask for in a guidebook specifically when it comes to recipes and cookbooks.

Thank you, Storey Publishing, for the advance reading copy.

[Miss Bookworm · Rating 4 out of 5]

Thank you NetGalley for the eArc copy of this book for an honest review.

It was such an interesting and inspiring read. I'm currently in my fermentation year, and loving all things to do with pickling and fermenting my own food.

I was expecting more recipe focused. But I did enjoy the clear explanations and reasonings that was taught by the author. I like the clear structure of each page and how each everything was to follow along.

Definitely would recommend!

[Melissa · Rating 5 out of 5]

This book would be an amazing resource to own/have on hand, esp in physical form. They go through every vegetable/ingredient with stories of mad science experiments, successes and failures. It's incredibly detailed and the recipes all look AMAZING. Top of the wishlist.

[Sarah · Rating 5 out of 5]

I borrowed this book from our local library, but it will definitely be added to my personal collection. The authors go over the basics of fermentation, including safety, tools, storage, and methods. The next section is vegetables from A to Z with a little bit of information about how best to prepare the vegetable for fermentation (or if you should just avoid it) and some fermentation recipe ideas. They also go over foraged vegetables and fruits that make for good ferments. Finally, they share recipes that utilize your ferments, which many fermentation books are lacking.

This was a lovely read, with just enough personal anecdotal information and tips that would be a welcome reference on many bookshelves.

[Flo · Rating 5 out of 5]

Great tips and easy instructions on how to ferment practically any vegetable.

[Yvonne · Rating 4 out of 5]

Really interesting book, but I don't think I'm going to start fermenting vegetables. I'll revisit if I do.

[Maren · Rating 5 out of 5]

This is a really good resource for newbies. Great introduction to fermenting, beautiful design and photos, recipes, etc. Not overwhelming. Would recommend 👍

[Alexandra · Rating 5 out of 5]

I grew up saw my grandma make salted bitter green veggies and cucumbers. I heard about how popular kimchi also the wonderful pickles. But secret way into delicious mouthwatering delicacies fermented artwork of fermented veggies is go through the pages. This book offering generous guides and informations about the topic.

The writing is good and presenting clear instructions to follow. It give us four basic methods and also offer alot ideas to using those recipes. This book is practical and easy to use.

Thank you to Netgalley and Storey Publishing for providing a copy of this ebook. I have voluntarily read and reviewed it. All thoughts and opinions are my own.

[Erok · Rating 5 out of 5]

Been using this book. it rules and makes it super easy. gave me some decent tips and courage to keep exploring. the mold identifier is worth it alone

[Olivia · Rating 5 out of 5]

This fermentation/cookbook is so incredibly thorough. It explains in detailed depth the various ways to ferment and how to cook with or incorporate ferments into dishes, while also including some historical tidbits on certain foods or ferments (such as pickled cucumbers date back 4,000 years ago to India!). I also enjoyed the information about vitamin content. I had no idea how much turnips and radishes were packed with vitamins. It is overall THE book to read for fermentation newbies.

I tried curtido for the first time using a recipe in the book, and now I just can't get through my morning breakfast without adding curtido to my eggs. I still have a lot of recipes to try out, but with the help of the how-to guidance in this book, and my 3 crocks, I have a lot more confidence and success in my fermentation endeavors.

Excellent book. 5 stars

[Sher · Rating 5 out of 5]

An excellent book on fermenting vegetables- in fact- this book covers pretty much every vegetable under the sun! Standards like sauerkraut and kimchi are covered in detail with photos, but many variations of kimchi and kraut are covered too. I'm just getting ready to make beet - kraut. Lacto fermentation is wonderful for people who are avoiding or who are allergic to dairy, because the fermentation process adds beneficial bacteria like you get in yogurt without any milk or milk derivatives. Did you know you can ferment sweet potatoes? Turnips? Brussel Sprouts? I've tried 6 or so recipes so far. This is one of the best books recently available on fermenting vegetables.

[Melissa · Rating 4 out of 5]

This book is a great overview of pickling and fermenting--I feel like I learned a ton, and I knew nothing about fermentation going in. The basic brine recipes and basic how-tos were incredibly useful, giving you a step by step walkthrough. The general recipes for specific vegetables, which was the bulk of the book, was also very helpful (but no recipe for pickled hot peppers? strange). Giving it one less star because I found the meal recipes to be...not useful. I'm barely ready to try pickling, I'm certainly not going to dive in and start adding krauts to my desserts (!!!).

[Mollyann · Rating 5 out of 5]

Love this book!

I'm absolutely in love with this book! The collection of recipes are both old and familiar and new and exciting. I've read it twice from my library's kindle collection and still want to read or again and again. I'm buying it!
I love the authors wit and their dialog as they lead you through the process of fermenting each vegetable and the recipes that follow. My favorite line is, "Your kraut tamper will get a chance to moonlight as a muddler."
It's a great book all around, both as a guidebook to fermenting and as a cookbook.

[Joseph F Cowan · Rating 5 out of 5]

Lovely and well written guide

The writing in this guide to fermentation is lucid, informative and very fun to read. The authors are well versed in their craft and write ckearly and in such a manner as to invite us along in their journey. I give massive props to the ebook designer(s). The recipe section begins with a beautiful photo of several fermented items followed by the clickable links to the recipes for those items. This is followed by another image and linked recipes and so on. Easy to use, well designed, tasteful and stylish.
Highly recommend.

[Tony Jenssen · Rating 5 out of 5]

A little marvel of a book

I got this kindle book thinking that it would not meet my expectations and I was damn right: it’s MUCH better than anything I could’ve expected. The authors style is fun and extremely informative, they ooze out as much passion about fermenting vegetables as fermented veggies exude brine! Tonnes of recipes and ideas, little anecdotes and stories. I thoroughly enjoyed reading it and it’s now hands on time!!

[Annie Bazinet · Rating 4 out of 5]

Very nice book, the authors know how to organize themselves and keep you entertained and interested. Really like all the creativity in the book. Being a herbalist i can tell you that not all information on medicinal plants is up to par.

Definitely helped me get ideas for the ferment jars. :) Nice reference.

[Linda Brown · Rating 5 out of 5]

Absolutely Fabulous!!

At last! A book written about fermenting that really catches my eye. Not your boring recipes from old bygone books that your grandmother read. Fresh, sparkling recipes using a vast number of veggies. Extra refreshing as well as nutritious.