Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments

by Kirsten K. Shockey, Christopher Shockey, Darra Goldstein (Foreword)

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

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

272 pages, Paperback

Published May 30, 2017

Reviews

[Rosa · Rating 4 out of 5]

I love the combination of flavors and techniques in Fiery Ferments, but I stuck to the basics in the past or bought the pasteurized version of a hot sauce before I tried to make my own without researching properly. Big mistake.

Making my own chili powder was a painful experience, blending dried chile peppers on a vitamix was a great idea, removing the lid after that not so much, even cleaning the vitamix got me coughing.

Thanks to Kirsten and Christopher Shockey I learned that I inhaled capsaicin (the compound that gives chiles their heat), so next time I have to check for a ventilated area, and be careful even during the cleanup.

Also I’ve had problems during the fermentation process of sauerkraut (Recipe on Fermented Vegetables) as well. However, after reading Fiery Ferments and checking their website fermentworks.com I’ve learned from their experience how to work spicy+fermentation properly.

Fiery Ferments recipes bring life to spicy foods not longer alive because of pasteurization.

"…Our favorite spicy foods and condiments were likely preserved through lacto-fermentation, with all the flavor, nutrients, enzymes, vitality, and other elements of goodness that accrue from working with probiotic bacteria. Then methods of quick acidification with vinegar and pasteurization came along, and our traditional spicy foods lost their probiotic love."

According to Rodney Dietert, PhD the microbiome “is a collection of thousands of different species of bacteria, fungi, and viruses,” that take residence in different parts of our bodies. Moreover, the microbiome is so relevant that “breast milk is probably the first probiotic food the baby will consume.”

The microbiome as part of our human ecosystem is fascinating, and it’s important to keep it healthy to protect our second genome, our microbial genes, to be healthy for us and the next generation.

Because of the old paradigm Rodney Dietert, PhD explains “…we only thought about shared microbes in a very negative context since they most often led to infections that swept the globe…But your resident microbes that don’t normally cause a disease and support your body’s maturation and function have circled the globe as well.”

We have microbes that we have to take care to be healthy, and they are even international travelers!

Besides health benefits, other reasons to ferment food are to preserve the aliments to have a longer shelf life, and to enhance the flavor.

Fiery Ferments Content:

Part I. Getting Started

In this section, you’ll get information about the ingredients, techniques, tools and tips.

The tools aim for simplicity. You can buy different systems according to your budget, but in Fiery Ferments, the authors assume you are using a basic jar method. You’ll get information about different fermentation vessels + systems, a description, ease of use level, what is great about the systems, and each system challenge.

A section will cover everything about additional gadgets for slicing, shredding, chopping, and grating. Furthermore, an explanation regarding the use of salt, water, time, temperature, and burping the ferments.

The techniques present visual guides such as basic pepper mash, brine-based sauces and pickles, pastes and mustards, kimchis, relishes and salads. You can check several recipes here. Scroll down until you find the step-by-step visual guide to Brined-Based Sauces and Pickles.

The ingredients are divided into two sections:

Spicy ingredients such as ginger, turmeric, mustard, horseradish, peppercorns, and more.
Chiles such as aleppo, cayenne, chile pequin, fresno, jalapeño, habanero, and more.

Part II. Fiery Ferments

A chapter with pre-chile spicy recipes that turn up the heat without a chile. The fermentation process with pre-chile ingredients as ginger, horseradish root, mustard, peppercorns, etc.

All these recipes are fermented and include a heat index from mild heat (1) to fiery burn (5). Two techniques to create the pre-chile recipes:

Kimchis, relishes and salads,
Pastes and mustards.

The recipes with chiles include sauces, salsas, relishes, chutneys, flavor pastes, kimchis, fermented salads, and hot pickles. Besides the different chiles used in each recipe, you’ll find unusual combinations with ingredients such as tamarind, coffee, vanilla, cinnamon, mango, plantain, pineapple, mint, etc.

Different techniques to create the chile recipes:

Brined-Based sauces and ferments,
Basic Pepper Mash,
Brined-Based sauces and pickles
Condiments, relishes, and fermented salads,
Pastes and mustards.

You will find popular recipes as Sriracha and Gochujang (Korean pepper paste), but also unexpected combinations like Habanero Basil Paste.

Part III. On the Plate

As a vegan, I didn’t enjoy Part III of Fiery Ferments. Recipes include meats, eggs, dairy with vegan meals or ways to veganize some of the recipes. If you aren’t vegan or have a mix of vegan and non-vegan family meals you’ll be happy.

The techniques in part II are mostly vegan or vegetarian except for kimchis, and the authors offer a vegan version. However, if you are easily offended for non-vegan meal pictures skip this book as you can find a roasted chicken in all its splendor in part III.

If I have to make an exception to buy a non-vegan cookbook, it would be Fiery Ferments, even though part III is the least useful section of this book to my lifestyle. Additionally, the authors never claimed the cookbook had 100% vegan content.

Part III presents different meals from blazing plates to spirited sips, and racy desserts.

Toasts and different top ingredient combinations,
Smoothies,
Buddha Bowls,
Empanadas,
Fire Cider,
Kvass,
Fried Bananas,
Persimmon Ginger Sorbet, to name a few.

Finally, Fermentation Doctor to deal with safety concerns.

"With fermented products there is not safety concern. I can flat-out say that. The reason is the lactic acid bacteria that carry out the fermentation are the world’s best killers of other bacteria." Fred Breidt, USDA microbiologist

The section Fermentation Doctor shows several cases where the fermentation process can go wrong or concerns about what you think is going wrong with the fermentation process, but it’s doing fine.

In Fiery Ferments, Kirsten and Christopher Shockey mix their love for spicy and fermented food. Even though plenty of recipes include mostly chiles in their preparation, other spices as ginger, mustard, peppercorns, etc., make their appearance in their recipes. The authors describe their recipes as “fun, a bit crazy and full of flavor.”

ARC REVIEW

The post Absolutely Wonderful Fiery Ferments [Before and After Chiles] appeared first on Rosaelenad.com

[Honest Mabel · Rating 5 out of 5]

I know it’s only 70 recipes

But I bought it on sale so I spent like $1.99 which makes it fine. But the information in here makes the 70 recipes more valuable because it gives you a wide range to get your thinking cap on and gives you a good foundation for beginners

[OneDayI'll · Rating 4 out of 5]

An interesting compilation of lacto-fermented recipes with kick. It has recipes to create your own hot sauce starters, the completed hot sauce itself, chutneys, kimchi, krauts of all kinds, and just general pickled fruits and veggies with some oomph.

[Michelle Mallette · Rating 4 out of 5]

I enjoy exploring the forefront of food trends, and fermentation has been on my radar for a year or so. This timely cookbook introduces fermentation with a spicy kick, beginning with how fermenting works, how to be successful using a myriad of methods, and that if something does go wrong, you won’t die. (Admit it, it’s the one thing that stops you from trying to make your own sauerkraut!) I really like that they offer low-cost methods for those of us who are still testing these waters. This is a second book on fermenting by the Oregon couple, and following the introductory sections they offer 70 recipes for kimchi, chutneys and hot sauces. Each recipe includes suggestions for appropriate methods, and tips if you choose an alternative method. The focus here is on peppers, so the Shockeys include a section on the various peppers you might use for your spicy concoctions. You'll find entries for simple sauces, salsas and salads using a surprising variety of vegetables. The Shockeys also suggest how to use your fermented foods in everthing from smoothies and soups to drinks and desserts. Finally, a troubleshooting section provides guidance for making sure your ferments result in a tasty outcome. My thanks to Storey Publishing for the advance reading copy provided through NetGalley. See my full review at https://mmbookshelf.wordpress.com/201....

[Heather · Rating 4 out of 5]

I have previously been reluctant to attempt making fermented food. It all seemed so overwhelming and dangerous. This book has changed my thinking!

Fiery Ferments is full of explanations of the best containers to use, chopping methods and tons of recipes. The photography was my most favorite part as everything looked so delicious. The troubleshooting at the end seems like it could be a big help.

I recommend this book for anyone who is a beginner and nervous to start in preparing fermented food as well as the pro and everyone in between.

* Thank you to the publisher and Netgalley for providing a digital copy in exchange for an honest review.*

[Leyla Johnson · Rating 5 out of 5]

Wow! This is a hot book! My son gave my a fermenting crock earlier this year and I have been trying to find out how to use it. I have read some books, and this is up there with one of the best ones .Specifically targeting spice and fiery sauces, pastes and chutneys, it has a lot of information, well written and explained. After you have made your fiery sauces, it also has recipes on how to use them. There are instructions on making milder ferments which I certainly will use, the more fiery one will make fabulous gifts for friends who like it Hot. A very good book

[Justin · Rating 4 out of 5]

I received this book, for free, in exchange for an honest review.

Most fermentation books retread over the same recipes with only minor variation.
This book focuses on lactoferments (I haven't seen any kefirs or yogurts but those'd probably be pretty gross spicy) and has recipes that I haven't seen elsewhere in my readings.
Most of the recipes didn't appeal to me (had fruit, rice, tamarind water...) and at least flipping through the book it seemed like it didn't teach much general fermenting technique.

[Polly Krize · Rating 4 out of 5]

I received an ARC of this book in exchange for an honest review.

As a dedicated fan of fermentation of all kinds, I was especially looking forward to this book, and it did not disappoint. A huge collection of condiments, from pickles to spices to salsas. Includes comprehensive sections on equipment to use, chopping tips, etc. The Habanero-Carrot Sauce is outstanding! Definitely a must-have.

[Yodamom · Rating 3 out of 5]

I've tried 6 recipes and have been disappointing for my tastes, one that was not. I really enjoyed their vegetable fermenting book but not this one. I have experience fermenting and have been most of my life but really wanted to dive into spicier ones. My Kimchi is my spiciest right now. First many of the peppers were very hard to find fresh so I bought seeds and grew them. I tried Zhug first, since I've had it before many times. it was okay but it needed something more. I tried the Spicy Carrot and Lime Salad, I followed the recipe exactly, they was too little liquid. I struggled with do I add water or stick to the recipe. I didn't they came out slimy, which is okay but the taste wasn't something I reach for again. There was nothing anywhere on toping off the brine if you vegetables didn't produce enough to cover. The Habanero Carrot Sauce, meh, not worth the work. The Mango-Plantain Habanero Ferment- was terrible, we threw it in the trash. The Green Peppercorn Paste, it had this nasty metallic aftertaste, another one that made the trash. lastly the Fermented Ginger Pickles, I'll stick with the regular pickled ones. The flavor combinations just didn't work for my tastes. I did grew some new to me pepper that I've become addicted too. :)
What one did I like- the Thai Dragon Mint-Cilantro Paste. But I didn't see any improvement in flavor with fermentation so I'd make the sauce without fermenting it.

[Lara · Rating 4 out of 5]

This book provides a thorough description of making lactic fermented hot pickled vegetables, sauces, and more. There are detailed instructions that can be used as models for your own selected ingredients as well as recipes for specific foods from around the world. The overall heat level for specific dishes is provided, along with individualized instructions.

I made pickled dried hot peppers and the quick gochjang. They both fermented for 2 weeks before I opened them. The dried hot pickle turned out well and very tasty. The gochujang didn't do well and I had mold (the bad kind) so had to throw it out. The book has a bit of troubleshooting information at the end, but I thought that it was surprisingly brief given the detail provided for the recipes.

If you love spicy food and would love to try making your own, then this book is an excellent guide. It discusses different types of peppers and provides information on how issues you might not have thought of can affect the end product (such as the thickness of the wall of the fresh pepper).

I received a digital copy from the publisher. The review is my own.

[Flavia · Rating 5 out of 5]

This is a feast of a book and so complete. I found it’s clarity so appealing and it’s also beautiful to look at, as colourful and lively as its recipes are tasty and full of flavour! It’s peppered with interviews, tidbits of information and numerous recipes and ideas to keep you busy. It’s a great reference book, beginning with the origins of spices and explanations of fermentation and the different tools needed, and different methods used. There are detailed lists of spices (with such an intriguing focus on peppers but not only) as well as the extremely tempting recipes (sauces, kimchis and fermented salads, drinks, deserts and meals). I particularly found the Fermentation Doctor section extremely helpful.
This is a book to keep at hand in order to be able to delve into at whim, the enchanting photography is mesmerizing and a definite plus. This book is a must have for anyone who is interested in fermenting with a weakness for hot spices.

[A · Rating 4 out of 5]

I thoroughly enjoyed reading through this book, and truly enjoyed the photographs. I have read several books on fermenting, however, I found the recipes in this unique. I found the layout of the book easy to follow and helpful by dividing this down into sections. Section 1 (Getting Started) dealt with ingredients, techniques, tools and tips. Section 2 (Fiery Ferments) went into the recipes of different fermenting sauces, salsas, relishes, etc. Section 3 (On the Plate) presented different meals from plates to beverages, and desserts by taking the fermenting items just created and incorporating them in various ways. I look forward to attempting some of these soon along with the recommendations and knowledge of proper techniques that are provided with in the pages.

Thank you to Netgalley and the publisher for providing a digital review copy.

[Angela · Rating 5 out of 5]

I like spicy hot sauces and pickles but never thought I would be considering fermenting my own. Reading Fiery Ferments has changed my mind and I'm going to give some of the great recipes for salsa and achar a try.

The Spicy Onion-Mango ferment truly sounds like one I will enjoy and there are also some wonderful sounding kimchi recipes. Not quite sure where to start!

This book is filled with all you need to know to make ferments, delicious spicy recipes for creating them and a selection of recipes using the prepared ferments. I will definitely be adding Fiery Ferments to my cookery book shelf and I know a few people who will also enjoy a copy.

My thanks to the publisher and NetGalley for providing a digital review copy.

[Dylan · Rating 4 out of 5]

I like the concept, the layout, the instructions, the information. This book is well done. The only drawback for me is the exotic ingredients. So many recipes call for unusual peppers, spices, tubers, and so forth that are hard to find. I could probably procure most anything here in Toronto; as could those of you who live in Berkeley, NYC, London, etc. But even here in Toronto it would be quite a hunt for many of these items. That's not meant to slag this book: just to let you know that it's on the gourmet/foodie side of things, and you need to have access to the goods.

[Rachel · Rating 5 out of 5]

If you have ever fermented anything, then you need to have this book on your shelves! I found it easy to understand and work with. The included recipes are not the 'run of the mill' fermented pickles kind of recipes! The recipes I tried have easy to find ingredients as well as easy to follow instructions. I loved the book so much that it's on my 'to buy' list! Thank you Kirsten Shockey for taking the time to put your recipes into words for us!

[Aja Marsh · Rating 5 out of 5]

another great book by the shockeys with a great assortement of spicy ferments i'm psyched to try. they use a great mix of interesting chiles and peppers i immediately wished i was growing more than one spicy pepper plant. and, i got my copy of the book signed by kirsten at the local fermentation festival.

[Megan · Rating 5 out of 5]

This book would be worth it alone just for the green chili base. I've had this book for almost three years now, and have cooked A LOT of great stuff from its pages. Cannot recommend enough. It has both an impressive breadth of fermenting recipes as well as a solid section on how to use those ferments to create meals.

[Susan · Rating 5 out of 5]

Excellent book

I just finished reading this book. Usually, with cookbooks, I read the table of contents, the index, and a few recipes. But with this book, I read the entire book. It’s a fascinating read. I can hardly wait to try out the techniques covered. The author made everything seem quite do-able.

[Dray · Rating 4 out of 5]

I've had the good fortune to read a number of excellent cookbooks recently. This is one of them. I love hot sauces and kimchi as well as achar but have never embarked on making my own ferments. This book has inspired me to try my hand. So...thanks. A new chapter in "cooking".

[Stacey · Rating 4 out of 5]

I picked up this book because I want to start making my own ferments. It was easy to read and follow instructions. The recipes were basic, clear, and really good. I would recommend this to anyone starting out to increase their confidence in the art of fermenting.

[Mskychick]

Might use this if we ever got back to living in a house, where we could have space for making our own fermented foods…
I don’t think I would want to own this one, though, as compared to Fermented Vegetables also by them.

[Emily · Rating 5 out of 5]

The highest complement that I can give a cookbook: I ordered it from Amazon the day after I picked it up at the library.

[Kate · Rating 5 out of 5]

A great handbook for making small batch relishes and feisty fermented foods. Highly recommended.

[Gina · Rating 2 out of 5]

Too complicated and too many special ingredients to get.

[Meyari McFarland · Rating 4 out of 5]

Great book on creating hot / spicy fermented foods. I've not yet tried anything but I'm looking forward to adding some kick to my diet.

[b bb bbbb bbbbbbbb · Rating 3 out of 5]

Enjoyed learning about new kinds of spicy spices. Useful tips on fermenting and different types of sauce ferments. Some of the recipes look good, most are not very inspiring.

[Aasinathena · Rating 5 out of 5]

Packed with colorful photographs and love almost all the recipes !

[Michael · Rating 5 out of 5]

Great recipes and great stories to go with them. I must if you are a fan of hot-sauces.

[Sonia Ortiz · Rating 5 out of 5]

Grandes ideas para salsas picantes fermentadas. Te da bases para crear las propias

[Jiro Dreams of Suchy · Rating 5 out of 5]

Classic cookbook full of banger ferments only thing is you need to own this one because every recipe takes a few days to a few months to ferment. I can’t wait to try these!