What do you think?
Rate this book
Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More
Unhealthy, boxed foods, long shelf-life but void of nutrients? Get real! Get fermenting!
Brine is the new black. Fermented foods have taken the world by storm, because it's healthy eating and real food.
If you want to get some traditional food into your diet, fermented vegetables are some of the most versatile and tasty. They're also one of the first things most home cooks learn to ferment, and the process can easily become addicting. Once you open that first jar of bubbly kraut or kimchi, you'll be hooked! Like many other forms of preserving, however, guidance is required in order to make a safe and flavorful product.
Ferment Your Vegetables guides readers on how to naturally ferment vegetables using simple methods and equipment. In just a few simple steps, you can make batches (however large or small you like) of pickled carrots, minty radishes, zingy krauts, and more.
Amanda Feifer, founder of the popular website phickle.com, provides you with about 90 step-by-step recipes. Your ferments will have you eating delicious and natural vegetables the whole winter through--unless you're kind enough to share!
Brine is the new black. Fermented foods have taken the world by storm, because it's healthy eating and real food.
If you want to get some traditional food into your diet, fermented vegetables are some of the most versatile and tasty. They're also one of the first things most home cooks learn to ferment, and the process can easily become addicting. Once you open that first jar of bubbly kraut or kimchi, you'll be hooked! Like many other forms of preserving, however, guidance is required in order to make a safe and flavorful product.
Ferment Your Vegetables guides readers on how to naturally ferment vegetables using simple methods and equipment. In just a few simple steps, you can make batches (however large or small you like) of pickled carrots, minty radishes, zingy krauts, and more.
Amanda Feifer, founder of the popular website phickle.com, provides you with about 90 step-by-step recipes. Your ferments will have you eating delicious and natural vegetables the whole winter through--unless you're kind enough to share!
208 pages, Hardcover
First published October 1, 2015
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 11 of 11 reviews
August 15, 2017
3.5 stars
This was a pretty good book for anyone who wants to do some pickle making. I picked it up at the library because I'm growing some shiso (perilla) and wanted ideas and ways to use and preserve it.
There's a lot of variety crossing many cultures because every culture has pickling as a preservation means. Of those the Japanese pickles are my favorite. Many recipes make smaller quantities good for today's household size.
This was a pretty good book for anyone who wants to do some pickle making. I picked it up at the library because I'm growing some shiso (perilla) and wanted ideas and ways to use and preserve it.
There's a lot of variety crossing many cultures because every culture has pickling as a preservation means. Of those the Japanese pickles are my favorite. Many recipes make smaller quantities good for today's household size.
January 21, 2020
Good information on technique, but without as much background as The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World.
On the other hand, this has recipes (nut ferments,sauces) that aren't found in most places. Has many recipes to inspire, but if you are creative enough to choose/mix your favorite ingredients you could probably due without the book and rely more on a technique related book.
On the other hand, this has recipes (nut ferments,sauces) that aren't found in most places. Has many recipes to inspire, but if you are creative enough to choose/mix your favorite ingredients you could probably due without the book and rely more on a technique related book.
November 9, 2015
Very approachable guide to fermentation. I have made radish kimchee, kraut, and beet kvass out of here so far. Love that she has Asian and Eastern European flavors and traditions in the same book.
Also nice that Feifer openly acknowledges her forerunners in the pickle game. I hate when cookbook authors act like they are sui generis unless they really are.
Also nice that Feifer openly acknowledges her forerunners in the pickle game. I hate when cookbook authors act like they are sui generis unless they really are.
January 30, 2017
Really well done -- great photos, instructions, and tone. Not sure I'm gonna be able to get myself to do this before the summer, but would love to make my own pickles banh mi!
November 17, 2021
I've been experimenting with lacto-fermenting vegetables as a way of preserving them and to increase their nutritional value even more. This book has quite a few recipes that sound delicious. I'm going to try a few of them before deciding whether to purchase this book. But it's definitely a contender to add to my personal library!
October 4, 2019
One star off because I am still spoiling my ferments! Ugh okay so I went for the half gallon jars and not the small quart size like she suggests. I need more salt! The radishes did turn out close to decent and the recipes look good.
March 16, 2018
Great book! Fun, easy and delicious recipes. Will refer to it regularly when preparing fermented veggies
April 13, 2019
some very different and interesting ways to ferment a wide range of recipes
one to come back to.
one to come back to.
October 7, 2024
4.5- Easy to read and execute. Good amount of pictures, lots of recipes that sound fun to try.
December 22, 2024
Looking forward to trying some of these recipes in the holidays, yum!
January 24, 2017
so cool! great how to and getting started guide. For technical or non-technical readers.
Displaying 1 - 11 of 11 reviews